One of Darren’s favorites – Marinated Flank Steak

Happy Father’s Day to all the Dads I know. I truly think they all RAISE THE BAR of that DAD GIG and I am amazed. Especially that husband of mine.  Don’t get me wrong,  I tried to convince Darren that they cancelled Father’s Day this year, but he didn’t fall for it (again).  The kids and I are going to be celebrating Darren today and one thing we ALWAYS include in a celebration is food, lots and lots of food.


We don’t eat very much red meat over here. Unless you count the ground beef we use for Taco Tuesday. Darren has 2 favorite red meat recipes, well…3 actually.  The first one is a Beef Wellington that I haven’t made in a million years. The second is a grilled steak with a gorgeous chimichurri sauce, I think Darren wept the first time he tried it. The third is a Marinated Flank Steak, today for Father’s Day we are making the Marinated Flank Steak.


I got this recipe from a dear, sweet friend a few years back and Darren STILL thanks her every time we see her. It’s starting to get awkward. Hilarious, but awkward.


I think the secret is the ginger, it adds a special zestiness, a gusto that just begs to be recognized and enhances the dish rather perfectly – perfectly piquant. I don’t get to say ‘piquant’ often enough.


Nobody puts ginger in a corner; we keep a bit of ginger root in the freezer just for this recipe. I made 4 batches and threw three of the marinated steaks in the freezer. I’ll be keeping my eyes open for when flank steaks go on sale so I can stock up again.


I usually like to pair this with rice and broccoli. But today we are doing a few more of Darren’s favorites, a nice crusty bread, roasted potatoes AND roasted cauliflower.  (If I ever need to introduce a new vegetable to my family, I always start with roasting…wins them over every time *wink*)



Ginger Flank Steak

1/2 cup soy sauce

2 tablespoons brown sugar

2 tablespoons lemon juice

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon minced onion

1 teaspoon ground ginger

1/2 teaspoon black pepper

1 (1 1/2-pound) beef flank steak


In a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat steak with marinade, cover, and refrigerate for at least 6 hours.

Grill steak for 7 to 8 minutes per side, or to desired doneness.

Ginger Marinated Steak - one for you, three for me

Ginger Marinated Steak – one for you, three for me


11 thoughts on “One of Darren’s favorites – Marinated Flank Steak

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