Why You’ll Love this Honey Soy Glazed Flank Steak
This honey soy glazed flank steak is about to become your new favorite weeknight hero. I’m talking tender, juicy meat with that perfect balance of sweet honey and savory soy that’ll make your taste buds dance.
The marinade does double duty—it tenderizes the meat while infusing it with incredible flavor.
And honestly, the prep couldn’t be simpler. Just mix, marinate, and grill.
My favorite part? That delicious marinade transforms into a sticky, glossy sauce that’s absolutely drool-worthy.
Serve it with some rice to soak up every last drop. Trust me, your family will be requesting this on repeat.
What Ingredients are in Honey Soy Glazed Flank Steak?
This honey soy glazed flank steak is all about simple, high-impact ingredients that transform an ordinary cut of meat into something spectacular. The marinade combines the perfect balance of salty, sweet, and savory elements, creating layers of flavor that penetrate the meat while also tenderizing it.
When reduced into a glaze, these same ingredients create a sticky, glossy sauce that elevates the dish to restaurant-quality status.
- ¾ cup reduced sodium soy sauce
- ¼ cup canola oil
- ¼ cup honey
- ¼ cup water
- 3 scallions, chopped
- 4 garlic cloves, finely chopped
- 18 ounces lean flank steak
When shopping for these ingredients, I always recommend using reduced-sodium soy sauce, as it allows you to control the saltiness of the final dish. The honey can be substituted with brown sugar in a pinch, though you’ll lose some of that floral sweetness that makes this recipe special.
As for the flank steak, look for a piece with good marbling but not too much fat. And don’t worry if you can’t find exactly 18 ounces—a pound to a pound and a half works perfectly, just adjust your cooking time accordingly.
How to Make this Honey Soy Glazed Flank Steak
Making this honey soy glazed flank steak is remarkably simple, yet the results are absolutely mouthwatering. Start by combining ¾ cup reduced sodium soy sauce, ¼ cup canola oil, ¼ cup honey, ¼ cup water, 3 chopped scallions, and 4 finely chopped garlic cloves in a large resealable plastic bag.
This marinade is the magic behind this dish—a perfect balance of salty, sweet, and savory elements. Add your 18 ounces of lean flank steak to the bag, seal it tight while squeezing out excess air, and refrigerate for at least 2 hours. Honestly, the longer you can let it marinate, the better—overnight is ideal if you can plan ahead.
When you’re ready to cook, remove the steak from the marinade, but don’t throw that liquid gold away! Transfer the marinade to a small saucepan and set it aside for now. Grill or broil the steak, turning once, until it reaches your preferred doneness. For medium, you’re looking at about 4-5 minutes per side, depending on thickness.
While the steak is cooking (and filling your kitchen with the most tantalizing aroma), bring the reserved marinade to a boil, then reduce the heat to low and let it simmer for 5 minutes. This cooking process transforms the marinade into a safe, richly flavored glaze that’s simply divine.
The final step is essential for both presentation and texture—slice the steak thinly across the grain. This means cutting perpendicular to the lines you can see running through the meat, which shortens the muscle fibers and results in more tender bites.
Drizzle the reduced marinade over the sliced steak just before serving. The contrast between the caramelized exterior of the meat and the glossy, flavor-packed sauce makes for a dish that looks as spectacular as it tastes.
Need a quick weeknight dinner that feels special? This is it, friends.
Honey Soy Glazed Flank Steak Substitutions and Variations
While the classic honey soy glazed flank steak is absolutely delicious on its own, you’ll be happy to know that this recipe welcomes numerous substitutions and creative variations.
Can’t find flank steak? Try skirt steak, flat iron, or even sirloin in a pinch. The marinade works beautifully with chicken thighs or pork tenderloin too.
For the sauce, swap honey with maple syrup or brown sugar for different sweetness profiles. Not a soy fan? Coconut aminos make a great alternative.
I sometimes add ginger, lemongrass, or a splash of rice vinegar to create Asian-inspired flavor twists. A bit of sriracha or red pepper flakes adds lovely heat.
What to Serve with Honey Soy Glazed Flank Steak
Now that you’ve mastered the perfect honey soy glazed flank steak, let’s talk about what to serve alongside it.
I love pairing this Asian-inspired steak with simple steamed rice—jasmine or basmati work beautifully to soak up that gorgeous marinade.
For vegetables, try roasted broccoli with a squeeze of lemon, or stir-fried bok choy with garlic. Want something invigorating? A cucumber salad with rice vinegar and sesame oil complements the savory meat perfectly.
For a heartier meal, consider garlic noodles or crispy roasted potatoes.
And don’t forget a bright element—kimchi, pickled vegetables, or even a simple slaw can cut through the richness of the steak.
Final Thoughts
This honey soy glazed flank steak has become my go-to recipe whenever I’m craving something with bold Asian flavors but don’t want to spend hours in the kitchen.
The combination of soy, honey, and garlic creates that perfect sweet-savory balance that makes your taste buds dance.
What I love most is how versatile it is. Leftover slices work beautifully in salads or wrapped in lettuce the next day, if there are any leftovers—which, in my house, is a rare occurrence.
Trust me, once you master this simple marinade technique, you’ll find yourself reaching for this recipe again and again.
Honey Soy Glazed Flank Steak
Ingredients
Equipment
Method
- In a large resealable plastic bag, combine reduced sodium soy sauce, canola oil, honey, water, chopped scallions, and finely chopped garlic cloves.
- Add the flank steak to the bag, seal it tightly while squeezing out excess air, and refrigerate for at least 2 hours (overnight is ideal for maximum flavor).
- When ready to cook, remove the steak from the marinade. Reserve the marinade and transfer it to a small saucepan.
- Grill or broil the steak, turning once, until it reaches your preferred doneness. For medium, cook about 4-5 minutes per side, depending on thickness.
- While the steak is cooking, bring the reserved marinade to a boil, then reduce heat to low and simmer for 5 minutes to create a glaze.
- Let the steak rest for 5 minutes, then slice thinly across the grain.
- Drizzle the reduced marinade glaze over the sliced steak before serving.
