Easy Grilled Steak Recipe

November 2, 2021 (updated February 13, 2023) — Written by Rachel Riggs

We can’t get enough of this simple flank steak which relies on coconut aminos as a stand-in for soy sauce. I give it a 24 hour flavor bath and then it’s onto a scorching hot grill for a quick sear. Flank steak is a particularly lean and flavorful cut of beef and is readily available at any grocer. This may be your new steak staple!

A plate with steak on it.

By: Rachel Riggs of Clean Eating Foodist. Reviewed by: Registered Dietitian Megan Kober.

If you ever needed a quick meal with a high level of protein, this grilled steak is your jam. It’s soaked in a simple marinade for up to 24 hours ahead of cooking, so you know it’ll be juicy and flavorful, without much effort.

Check out my Wild Rice + Blackberry Salad recipe as a great side dish! And for more, be sure to follow along on my Instagram @cleaneatingfoodist.

RELATED: An easy gluten free recipe for banana bread

Marinated Grilled Flank Steak

Author Rachel Riggs
Course Main Course
Cuisine American


  • 1 1/2 pounds flank steak (I prefer grass-fed)
  • 3 cloves garlic grated on a microplane
  • 1 tbsp balsamic vinegar
  • 1 tbsp pure maple syrup
  • 1/4 cup coconut aminos


  • Marinate: up to 24 hours before grilling – the full 24 hours will net the most flavorAdd the grated garlic, balsamic vinegar, maple syrup and coconut aminos to a large ziplock baggie. Place the flank steak in the baggie and swoosh it around until all the surface areas are coated. Press the air out of the bag and place it on a plate in case there are any drips. Store it in the refrigerator until ready to use. You can do this the night before grilling, and then flip it over in the morning to make sure the other side gets its share of the marinade.
  • Grill it quickly on high heat. Flank tends to get chewier the longer it’s cooked, so cooking it to medium rare is ideal.  Grill on high heat for about 4-6 minutes per side depending on the thickness – until an instant-read thermometer indicates it’s reached an internal temperature of 135-140° F. Taking it out of the refrigerator about 30 minutes before grilling will help it cook more evenly.
  • Let your steak rest for 5 to 10 minutes before cutting into it so the juices can redistribute.
  • Slice it against the grain. This is critical to keeping a cut like flank nice and tender.
  • To Serve: sprinkle liberally with flake salt. Add freshly ground pepper if you’d like.


Notes: I prefer Big Tree Farms brand coconut aminos (original). Look for a brand that only contains coconut nectar, water and salt. Coconut aminos is a great substitution for soy sauce if you’re adhering to a soy-free diet.
xo, rachel

By Rachel Riggs

Rachel Riggs is a former specialty food shop owner and business development consultant who lives in San Diego with her husband. She's been mostly housebound for eight years now since suddenly becoming affected by ME/CFS and a genetic connective tissue disease called Ehlers Danlos Syndrome in her mid-thirties. She holds a volunteer position as the clinical coordinator for a renowned researcher at UCSD school of Medicine, and is working on her first cookbook: CLEAN EATING FOODIST. She's obsessed with skincare and dark chocolate, and loves a good nude lip gloss. You can find her on Instagram @CleanEatingFoodist.

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