Flank steak is a cut of beef that we make often in our house. Some favorite ways that I love to serve it are sliced on top of a big garden fresh salad or with some rustic mashed potatoes or pasta and veggies on the side.

Flank steak is a lean cut of meat that can be tough. To avoid this, do not over cook and be sure to thinly slice it against the grain.

Below is a marinade that will add a little flair to your meal.

grilled flank steak with herb butter

Get the recipe for Lemon Dijon Chive Butter HERE!


  • ¼ cup low sodium soy sauce

  • ¼ cup Worcestershire sauce

  • 2 Tablespoons agave (or honey)

  • 1 Tablespoon chopped fresh rosemary

  • 3 large garlic cloves, minced

  • ½ teaspoon salt

  • Freshly ground pepper

  • 1 (about 1.5 lbs.) Midwest Prime flank steak


  1. In a large Ziplock bag, mix together soy sauce, Worcestershire, agave, rosemary, garlic, salt and pepper.
  2. Add steak, seal bag, and refrigerate for at least 2 hours and up to overnight.
  3. Prepare grill. Grill steak for 4-5 minutes per side for medium rare.
  4. Transfer steak to plate and let stand 10 minutes.
  5. Slice steak across the grain into thin slices. Serve warm.

Serves 4




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