Grilled Flank Steak with Homemade Marinade

4 hr.
2 Min.

Serves 4 people

Flank Steak
  • 2 Flank steaks, 1.5 lbs. / 1 inch. thick
  • 1/2 Cup Olive oil
  • 1/3 Cup Soy sauce
  • 1/4 Cup Red wine vinegar
  • 2 Tbsp. Fresh lemon juice
  • 1 Tbsp. Worcester sauce
  • 1 Tbsp. Mustard
  • 1 Clove of garlic
  • Freshly ground black pepper

The flank steak is located behind the rib cage, beneath the loin and in front of the rear legs. It’s a boneless and very thin piece of muscle. This makes it a particularly well-suited cut for marinating and a quick sear on the Otto Grill. The cut tastes best when cooked medium rare, otherwise, it will become tough and flavorless. Otto chose a soy-lemon marinade because the sweet and sour taste compliments the rich, meaty flavor of the flank steak.


Enjoy the original, Otto-approved, perfectly grilled flank steak recipe with a simple homemade soy sauce marinade.


Steak marinade with soy sauce and garlic

Crush the garlic clove and mix it with all the other ingredients for the marinade in a shallow bowl. Voila: a simple steak marinade with soy sauce. For more tips check out: How to marinate meat


Marinate the meat

Put the Flank steak on a plate and prick it slightly with a fork. Drizzle the homemade steak marinade over the meat until it is fully covered. Cover the bowl with plastic wrap and let the flank steak rest in the refrigerator at least 4 hours.


Best way to grill flank steak

Preheat the Otto Grill to 1500°F for three minutes. Place the Flank steak on the grill grate and set it on Meat-O-Meter stage 2. Grill it for about 1 minute on each side.


Cooking level of the flank steak

Set burners to medium temperature, set the Meat-O-Meter on stage 5 and allow the grilled flank steak to finish cooking for about 3-5 minutes in the lower part of the Otto Grill Then it should be medium rare and thus super juicy and tender.

For more information read: How to reach your desired cooking level


Carve and serve

Take the perfectly grilled flank steak off the Otto Grill and carve it across the grain in thin slices, about half an inch thick, and serve it. You’re done!

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