Can I substitute the soy sauce with something else?

Absolutely! You can use coconut aminos for a soy-free version, or even tamari if you're not strictly gluten-free. The taste will be slightly different, but still delicious.

How long should I grill the flank steak for a medium-rare finish?

For a medium-rare steak, aim for about 3-4 minutes per side on a hot grill. Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C). Cooking times may vary depending on the thickness of your steak.

Can I freeze the marinated flank steak for later?

I wouldn't recommend freezing the marinated steak, as the texture might change. However, you can prepare the marinade in advance and freeze it for later use. Just thaw it completely before marinating the steak.

How long should I marinate the flank steak?

Definitely! You can marinate the steak for as little as 30 minutes if you're short on time, but I find that letting it sit for at least 2 hours—or even overnight—really allows the flavors to penetrate the meat.

I don't have a grill; can I use a grill pan instead?

Yes, a grill pan will work just fine. Just make sure it's hot before you put the steak on, and don't overcrowd the pan. You might need to cook the steak in batches to get a good sear.

Grilled Brown Sugar Garlic Flank Steak on a Cutting Board

Flank steak marinade

Name: Dad's Day: Brown Sugar Garlic Flank Steak
Prep time: 10 min
Cook time: 5 min
Total time: 2 h
Yield: 6
Cuisine: Father's-Day
Ingredients: 1.5 lbs Flank Steak; 1/2 cup Soy Sauce; 1/4 cup, packed Brown Sugar; 4 cloves, minced Garlic; 2 tbsp Olive Oil; 1 tbsp Balsamic Vinegar; 1 tsp Dijon Mustard; 1/2 tsp Black Pepper; 1/4 tsp (optional) Red Pepper Flakes

dad's day: brown sugar garlic flank steak

By:

WordofMany

Published:

03 Jul 2025

Alright, let's talk about this Brown Sugar Garlic Flank Steak. Picture this: Father's Day is just around the corner. Now, I know what you're thinking...another tie? Another gadget he'll use twice? Nah, this year, let's hit him where it counts – the taste buds. This recipe isn't just food; it's an experience, a celebration of flavor, and a gesture of love that says, "Hey Dad, you're awesome, and I made you something even more awesome."

This flank steak is marinated in a tantalizing blend of brown sugar, garlic, and a few other secret ingredients, then grilled to juicy perfection. Sliced thin against the grain, it’s tender, flavorful, and guaranteed to be a hit with the whole family. It’s that sweet-and-savory combo that gets me every time; the rich garlic mellowed out by the caramelized brown sugar, oh man! One of my buddy's kids is a particularly picky eater, and guess what? He gobbled this up like it was the last steak on earth!

So, why flank steak? Well, it’s relatively inexpensive, cooks quickly, and is incredibly versatile. Plus, it soaks up marinades like a sponge, making it the perfect canvas for our flavor masterpiece. Don't be scared if it seems a little daunting at first; trust me, it's way simpler than changing a diaper (and probably more rewarding). It's the kind of dish that looks impressive but is secretly easy to make, which is my kind of cooking, let's be honest.

Required Equipments

Mixing Bowl
Whisk
Measuring Cups and Spoons
Ziploc Bag or Dish
Grill or Pan

Dad's Day: Brown Sugar Garlic Flank Steak: Frequently Asked Questions

Dad's Day: Brown Sugar Garlic Flank Steak

This Brown Sugar Garlic Flank Steak recipe is a sweet and savory sensation perfect for Dad's Day! Marinated in a flavorful blend and grilled to perfection, it's a guaranteed hit.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 10 minutes

Cook Time: 5 minutes

Total Time: 120 minutes

📖 Instructions

First things first, prep the marinade: In a mixing bowl, whisk together the soy sauce (or your preferred alternative), brown sugar, minced garlic, olive oil, balsamic vinegar, Dijon mustard, black pepper, and red pepper flakes (if you're feeling adventurous). Give it a good mix until the brown sugar is mostly dissolved – a little graininess is okay.
Next, get that steak ready: Place the flank steak in a large Ziploc bag or a shallow dish. Pour the marinade over the steak, making sure it's evenly coated. If you're using a dish, flip the steak a couple of times to ensure both sides get some love.
Now, let it marinate: Seal the bag or cover the dish with plastic wrap. Pop it in the refrigerator and let it marinate for at least 2 hours, or ideally overnight. The longer it marinates, the more flavorful and tender it will be. Trust me, it's worth the wait! Aim for anything between 4-12 hours for that sweet spot.
Time to preheat: When you're ready to cook, preheat your grill to medium-high heat. If you don't have a grill, a cast-iron skillet or grill pan on your stovetop will work just as well.
Grill the steak: Remove the steak from the marinade and discard the used marinade (don't reuse it!). Place the steak on the preheated grill (or in the hot pan).
Cook each side to perfection: Grill the steak for about 3-5 minutes per side for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to check the internal temperature – 130-135°F (54-57°C) for medium-rare. Remember, cooking times can vary depending on the thickness of your steak and the heat of your grill.
Let it rest: Once the steak is cooked to your liking, remove it from the grill and place it on a cutting board. Cover it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. Don’t skip this step!
Slice against the grain: After the steak has rested, use a sharp knife to slice it thinly against the grain. This is crucial for tenderness, as flank steak can be a bit chewy if not sliced properly. Look for the lines running across the steak and cut perpendicular to them.
Serve and enjoy: Arrange the sliced steak on a platter and garnish with fresh parsley or cilantro, if desired. Serve it as is, or with your favorite sides like grilled vegetables, mashed potatoes, or a fresh salad. Get creative!

📝 Notes

For an extra kick, add a pinch of smoked paprika to the marinade.
If you don't have balsamic vinegar, you can substitute it with apple cider vinegar or red wine vinegar.