This soy marinated flank steak is tender, juicy, and packed with bold savory flavor from an overnight marinade. Broiled in the oven, it’s an easy steak dinner with a perfectly seared finish and minimal effort.

Soy Marinated Flank Steak (Easy Broiled Oven Steak Recipe)

If there is one thing THIS girl loves, it’s perfectly cooked steak. As much as I love a big thick New York strip, I find myself in a small love affair with flank steak these days.

What Is Soy Marinated Flank Steak?

Soy marinated flank steak is a flavorful beef dish where flank steak is soaked in a savory soy-based marinade that typically includes ingredients like garlic, oil, and seasonings. The marinade helps tenderize the meat while infusing it with rich, salty, umami flavor.

After marinating, the steak is broiled or grilled at high heat to create a browned, slightly crisp exterior while keeping the inside juicy and tender.

Flank Steak vs Skirt Steak: What’s the Difference?

Flank steak and skirt steak are both thin, flavorful cuts that work great for marinades and high-heat cooking, but they aren’t the same.

Flank steak – Leaner, wider, and thicker. It has a tighter grain, which means it holds marinades well and slices into neat, tender pieces when cut correctly.
Skirt steak – Thinner, more fibrous, and has a stronger beef flavor. It’s usually more tender when cooked quickly but can be slightly more chewy if overcooked.
Best use – Flank steak is great for broiling and slicing for dinner plates, while skirt steak is often used for fajitas and quick sears.
Key tip – Both cuts MUST be sliced against the grain or they’ll be tough, no matter how good the marinade is.

Do You Need to Marinate Flank Steak?

Technically, no.. you don’t have to marinate flank steak, but you’ll be missing out on what makes this cut shine.

Flank steak is naturally lean and a bit tough compared to other cuts, so a marinade helps in two big ways: it adds flavor deep into the meat and helps break down muscle fibers for a more tender bite. Without it, you’ll need to rely heavily on seasoning and perfect cooking time, and the steak can easily turn chewy if it’s overcooked.

If you’re in a hurry, a short 1–2 hour marinade will still help, but for the best texture and boldest flavor, an overnight soak is what turns this from “just steak” into something you’d actually crave again.

Why This Broiled Flank Steak Works

The marinade does the heavy lifting – Soy sauce, garlic, and seasonings soak deep into the meat, giving it bold flavor and helping tenderize tougher flank steak.
High-heat broiling creates the perfect crust – The oven’s broiler mimics a grill, giving you that seared, caramelized exterior without firing up the barbecue.
Simple ingredients, big payoff – No fancy cuts or complicated steps.. just pantry staples turning into steakhouse-level flavor.
Quick cook time once marinated – After the overnight soak, the steak cooks fast, making it a realistic weeknight dinner with weekend-level flavor.
Slicing technique keeps it tender – Cutting against the grain ensures every bite stays soft instead of chewy, even with a lean cut like flank steak.

Ingredients for Flank Steak Marinade

Soy Marinade

2/3 cup olive oil – helps carry flavor and keeps the steak juicy
1/2 cup lime juice (3–4 limes) – adds brightness and helps tenderize the meat
1/3 cup soy sauce – deep savory, salty umami base
1/4 cup Worcestershire sauce – adds richness and a subtle tangy depth
3 tablespoons red wine vinegar – balances the marinade with acidity
4 cloves garlic, crushed – bold flavor that infuses into every bite
1/2 teaspoon smoked paprika – adds warmth and light smoky flavor
1/2 teaspoon red pepper powder (cayenne) or red pepper flakes – gentle heat
1 teaspoon cumin – earthy depth that rounds out the marinade
1/2 teaspoon salt – enhances overall flavor (go light since soy sauce is salty)
1/4 teaspoon black pepper – mild bite and balance

Flank Steak

1 1/2 pounds flank steak – lean, flavorful cut that absorbs marinade beautifully and cooks quickly under high heat

How to Broil Flank Steak in the Oven

Instructions

Make the Soy Marinade

In a large zip-top bag or container, add olive oil, lime juice, soy sauce, Worcestershire sauce, and red wine vinegar.
Stir or shake to combine, then add crushed garlic and all seasonings. Mix again until well blended.

Prep the Flank Steak

Rinse the flank steak under cool water and pat dry.
Trim off any large pieces of fat and remove silver skin if needed (this helps the steak stay tender).

How to Remove Silver Skin from Flank Steak

Silver skin is a tough, shiny membrane that won’t break down during cooking, so it’s best to remove it before marinating.

Look for the shiny layer – It usually runs along one side of the steak and looks smooth and silvery.
Slide a sharp knife underneath it – Use a thin, sharp knife and gently work it under one edge of the silver skin.
Pull and cut at the same time – Lift the membrane slightly while sliding your knife forward, keeping it angled just under the surface.
Work in sections if needed – Don’t rush it—remove small strips at a time if the piece is stubborn.
Why it matters – Removing silver skin helps the marinade penetrate better and ensures the steak stays tender instead of chewy.

Marinate the Steak

Add the steak to the marinade bag or container.
Remove excess air, seal, and gently massage or turn the steak to fully coat it.
Refrigerate overnight, turning or moving the steak occasionally to help the marinade soak in evenly.

Broiling Method

Cook the Steak

Remove steak from the refrigerator and discard marinade.
Let the steak sit at room temperature for about 30 minutes.
Preheat broiler and place oven rack directly under the broiler.
Transfer steak to a baking sheet and broil for 4–5 minutes per side, checking for desired doneness with an instant-read thermometer.

Rest and Slice

Remove steak from oven and transfer to a cutting board.
Tent loosely with foil and let rest for 10 minutes.
Slice thinly against the grain and serve immediately.

Cast Iron Grill Pan Method

After marinating and bringing steak to room temperature, heat a cast iron grill pan over high heat until very hot.
Sear steak for about 2 minutes per side to build a crust.
Transfer the pan directly under the broiler and cook for 5 minutes, or until internal temperature reaches 125°F–145°F depending on preference.
Remove, rest under foil for 10 minutes, then slice thinly against the grain and serve.

Tips for Tender Flank Steak

If you don’t have overnight to marinate your flank steak, don’t worry! This easy soy marinade will still pack a punch if you only have a short amount of time. Marinate your flank steak for at least 6 hours so if you start marinating in the morning, your steak will still be amazing come dinner time.
If you have a large measuring cup or a tall bowl, add your zip top bad to that before pouring in your marinade ingredients.. it makes it so much easier and no worries about spilling.
A thermometer is not necessary to make this broiled flank steak but it does sure some in handy, especially if you are picky about your steak or entertaining guests. Cook steak to 125 degrees F for a Rare steak, 135 degrees F for Medium Rare, or 145 degrees F for Medium. Like I mentioned above, flank steak is super lean and will dry out if cooked above Medium, but if you really like your steak done, 155 degrees F is Medium Well, and 165 degrees F is Well Done.
This Soy Marinated Broiled Flank Steak is the perfect leftover to use up the next day! Add it to a salad for lunch or pair it up with some veggies… still melts in your mouth like buttah!!!

How Long to Marinate Flank Steak

Flank steak should be marinated for at least 2–4 hours to start building flavor, but the sweet spot is overnight (8–24 hours) for the best tenderness and taste.

2–4 hours – Light flavor infusion; works in a pinch but won’t fully tenderize the meat.
8–12 hours (ideal) – Perfect balance of bold flavor and improved tenderness.
Up to 24 hours – Maximum flavor absorption and the most tender result without breaking down the texture.

Avoid going much past 24 hours, especially with acidic marinades like lime or vinegar, because the texture can start to turn mushy instead of tender.

Final Thoughts

This soy marinated broiled flank steak is one of those recipes that proves simple really can be better. A handful of pantry ingredients, an overnight soak, and a quick broil in the oven turn a budget-friendly cut into something tender, juicy, and packed with flavor. Slice it thin, serve it hot, and don’t be surprised if it disappears faster than you planned—this is the kind of steak that doesn’t stick around for leftovers.

Enjoy!

Soy Marinated Broiled Flank Steak

Soy Marinated Broiled Flank Steak is a tender broiled flank steak perfectly seasoned by an overnight flank steak soy sauce marinade. Easily cooked in your oven, this Soy Marinated Broiled Flank Steak is tender on the inside and perfectly seared on the outside.

Heather

Prep Time 5

Cook Time 15

Marinating Time 1

Total Time 20

Serving Size