Grilled Flank Steak

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“This is a good (almost) effortless steak perfect for summertime suppers. Prep time does not incude marinating time (8 hours or overnight). Recipe source: Cooking with Fire and Smoke”

Ingredients Nutrition

  • 1 flank steak, 1/2 inch thick (about 1 1/2 pounds)
  • 3 garlic cloves, minced
  • 12 cup safflower oil (or other veg oil)
  • 12 cup tomato juice (or V-8 juice)
  • 12 cup soy sauce (we use low sodium)
  • 12 cup brown sugar
  • 12 teaspoon pepper
  • vegetable oil


  1. Score the flank steak on each side, making a diamond pattern about 1/8-inch deep. Place flank steak in a dish for marinating.
  2. Combine the marinade ingredients (garlic - pepper) in a cup or bowl. Pour over steak. Refrigerate at least 4 hours or overnight. Let stand at room temperature before grilling.
  3. Preheat grill.
  4. Drain marinade from steak into a saucepan. Heat marinade to boililng point and then strain into another pan and keep warm.
  5. Brush the grids lightly with vegetable oil.
  6. Grill steak over hot coals (or high heat) for 3-5 minutes per side. Carve steak diagnolly.
  7. If desired served with sauce or with grilled onions and mushrooms.

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