Recipe courtesy of Gourmet Magazine

Flank Steak Haddad

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  • Level: Easy
  • Total: 8 hr 45 min
  • Prep: 8 hr 30 min
  • Cook: 15 min
  • Yield: 4 servings
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1/2 cup soy sauce

1/2 cup olive oil

8 garlic cloves, chopped

3 tablespoons packed light brown sugar

2 tablespoons sherry wine vinegar

4 teaspoons chopped fresh ginger

1 large flank steak (about 2 1/4 pounds)

Freshly ground pepper


  1. In a blender or small food processor, combine the soy sauce, olive oil, garlic, brown sugar, vinegar, and ginger. Puree until smooth.
  2. Place the flank steak in a shallow dish just large enough to hold it. With a skewer or kitchen fork, pierce the steak many times. Pour the soy mixture over the meat. Cover and refrigerate, turning and piercing the steak again every hour, for 8 hours. Return to room temperature.
  3. Light a hot fire in a charcoal grill or preheat a gas grill or grill pan to medium-high heat.
  4. Grill steak on an oiled rack set 5 to 6 inches over glowing coals or in grill pan for 5 minutes on each side for medium-rare meat.
  5. Transfer steak to a cutting board and let stand for 10 minutes. Holding a sharp knife at a 45 degree angle, cut steak across the grain into very thin slices

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