Marinated Steak

Marinated Steak

This quick and easy marinade delivers a great flavor in little time. It’s perfect for anything from a NY strip to a flank steak to a skirt steak and everything in between. So, fire up your grill, grab your favorite steak, and let’s get to it.


  • 1/3 cup olive oil
  • 1/3 cup soy sauce I like to use low sodium tamari
  • 1/4 cup honey
  • 2 cloves garlic minced
  • 1 TB red wine vinegar
  • 1 TB minced ginger
  • 1/2 tsp red chili pepper flakes
  • 1/2 tsp ground black pepper
  • 1 1/2 to 2 lbs of steak NY Strip, flank, skirt, ribeye, T-bone, or sirloin


  • Combine the olive oil, soy sauce, honey, garlic, red wine vinegar, ginger, red chili pepper flakes, and black pepper in a small bowl.
  • If you’re using a skirt steak, slice it into 1/4″ to 1/2″ thick pieces against the grain. (Since flank steaks are more lean, those need to be sliced against the grain after cooking and resting.) Place the beef in a resealable plastic bag and pour the marinade over it. Turn to coat and refrigerate for 1 to 2 hours.
  • Heat your grill to high heat, drain the marinade from the meat, and oil your grill grates. Grill the steak to desired doneness. Remove from heat and allow to rest for about 5 minutes before cutting.


Ingredients available at the Iowa Food Cooperative:
Olive oil, Honey, NY Strip, Flank Steak, Skirt Steak, Ribeye, Sirloin, T-bone