Fire up the grill—this soy-marinated flank steak is your new go-to for easy summer dinners. Bursting with savory flavor (thanks to the bold combo of soy and coffee), it’s the perfect addition to salads, grain bowls, or tacos. Quick to prep, and even better the next day.
Soy-Marinated Flank Steak
Ingredients
- ½ cup extra-virgin olive oil
- 8 garlic cloves smashed
- 1 cup low-sodium soy sauce
- 2 tablespoons freshly ground coffee
- 2 tablespoons chopped fresh oregano
- Zest and juice of 1 lime
- 2 pounds flank or skirt steak
- 1 recipe
chimichurri sauce
Instructions
- In a small saucepan, heat the olive oil over medium. When it shimmers, add the garlic and cook until fragrant and lightly caramelized, 8 to 10 minutes. Remove the pan from the heat and stir in the soy sauce, ground coffee, oregano, lime zest and juice. Let cool for 10 minutes.
- Put the steak in a baking dish, add the marinade, and toss well to coat well. Marinate in the fridge for at least 4 hours or up to overnight. Remove the steak from the fridge 30 minutes prior to grilling.
- Heat a grill to high or a grill pan over high. When the grill is just smoking, remove the steak from the marinade and add it to the grill. Pour over some of the marinade and discard the rest. Grill the steak for 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
- Slice the steak across the grain.
Notes
Credit: Half Baked Harvest Cookbook by Tieghan Gerard