Grilled Flank Steak with Scallions

Crowd-pleasing flank steak gets marinated overnight in soy and garlic before being given a quick turn on the grill.

  • Servings: 8
Grilled Flank Steak with Scallions

Source: Martha Stewart Living, August 2008


  • 1/4 cup soy sauce
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 6 garlic cloves, roughly chopped
  • 10 scallions, 2 thinly sliced
  • 1 pound, 14 ounces flank steak
  • Coarse salt and freshly ground pepper


  1. Whisk soy sauce, oil, lemon juice, garlic, and sliced scallions in a small bowl. Reserve 1/4 cup in a small bowl; cover, and refrigerate. Place steak in a nonreactive 9-by-13-inch dish, pour remaining marinade over meat, and turn steak to coat. Cover, and refrigerate overnight.

  2. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 4 to 5 seconds.) Remove steak from marinade; discard marinade. Let steak stand, covered, at room temperature for 30 minutes. Season with salt and pepper, and grill to desired doneness, about 7 minutes per side for medium-rare. Transfer to a cutting board, and let stand for 10 minutes.

  3. Coat whole scallions with reserved marinade. Grill, turning frequently, until scallions are tender, about 2 minutes. Discard remaining marinade. Thinly slice steak against the grain, and serve with grilled scallions.


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