Chive and garlic marinated flank steak
- Preparation 15 min
- Refrigeration 1 h
- Cooking 8 min
- Servings 4
- Freezing I do not suggest
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🌿 A marinade born from garden chives
I was craving flank steak and had a massive patch of garden chives overflowing, so I thought: why not a chive, soy sauce, and garlic marinade? The result is absolutely ridiculous. Simple, fresh, and the kind of recipe you’ll make all summer long every time your chives grow back. The soy sauce does the salting, the freshness of the herb and the garlic lift the meat perfectly.
🥄 The secret: keep half for finishing
The real trick here is to split the marinade in two before the meat ever touches it. Half is used to marinate the flank steak, the other half stays clean in the fridge and becomes a finishing sauce. After slicing the meat, I spoon a few tablespoons of that reserved sauce right on top. Since it never touched the raw meat, it’s perfectly safe to use. And that’s exactly what makes the dish so good.
🔥 A juicy flank steak, never overcooked
The number one mistake with flank steak is overcooking it and skipping the rest. Grill it over high heat, aim for medium-rare, then let it rest before slicing thinly against the grain. A little pro tip: if one of your flank steaks is thicker than the other, pound it down a bit so they both cook at the same time.
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🥄 Keep half the marinade for finishing
Always split the marinade in two before the meat goes in. The reserved portion, which has never touched the raw beef, gets spooned over the slices right before serving. It’s the small gesture that takes this dish from good to unforgettable.
🌿 Fresh chives at serving time
The chives in the marinade cook a bit on the grill, so I always add fresh ones at serving time. It looks great, tastes great, and brings that little herby freshness back into every bite.
🌡️ Don’t overcook it
The number one mistake with flank steak is cooking it too long. Aim for 130 °F at the center for medium-rare, then let it rest before slicing. That combination is what keeps the meat juicy rather than dry and tough.
🔪 Pound the thicker piece
Flank steaks are never all the same thickness. If one is thicker than the other, pound it down a bit before cooking so both are done at the same time and cooked evenly. Always slice thinly against the grain.
🌶️ Add a little kick
For a spicier version, increase the red pepper flakes in the marinade. The heat pairs really well with the saltiness of the tamari and the freshness of the chives.
✅ What to serve with my chive and garlic marinated flank steak?
It’s perfect with grilled asparagus with miso and maple or a good Creamy Corn Salad. And if you love flank steak, also try my Grilled jerk beef flank steak with peach salsa.
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Marinade
- ⅓ cup (80 ml) tamari (or soy sauce)
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) fresh chives, finely chopped
- 4 garlic cloves, finely minced
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) smoked paprika
- ½ tsp (2.5 ml) freshly ground black pepper
- ¼ tsp (1.25 ml) red pepper flakes (optional)
Flank steak
- 1 ½ lb (680 g) beef flank steak
- Fresh chives, finely chopped, for serving
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Preparation
- In a bowl, whisk all the marinade ingredients together until the honey is fully dissolved.
- Divide the marinade into two equal portions. Set the first half aside in an airtight container in the refrigerator. This will be the finishing sauce. Never let it come into contact with the raw meat.
- Place the flank steak in a dish or zip-lock bag and pour in the second half of the marinade. Coat the meat well and refrigerate for 1 hour.
- Remove the flank steak from the fridge 30 minutes before cooking to bring it to room temperature. Pat off the excess marinade. Dry meat gets a better sear on the grill. If one piece is thicker than the other, pound it down slightly for even cooking.
- Preheat the barbecue to maximum heat and oil the grates.
- Grill the flank steak about 3 to 4 minutes per side, depending on thickness, until it reaches an internal temperature of 130 °F (54 °C) for medium-rare. The temperature will continue to rise during resting.
- Remove the meat from the grill and wrap it tightly in aluminum foil. Let it rest for 5 minutes maximum. No longer, or it risks cooling down too much.
- Slice thinly against the grain. Spoon the reserved finishing sauce over the top, sprinkle generously with fresh chives, and serve immediately.
A well-balanced marinade with salt (tamari or soy sauce), fat (oil), acidity (vinegar), and a touch of sweetness (honey), lifted with garlic and fresh herbs. This chive and garlic version is as simple as it is effective, and keeping half of it as a finishing sauce makes it absolutely irresistible.
Three secrets: marinate it to break down the fibers, don’t cook it past medium-rare, and always slice it thinly against the grain after a few minutes of rest. That combination is what turns a tough cut into melt-in-your-mouth meat.
One hour in the refrigerator is more than enough for this flavour-packed marinade. You can leave it longer, up to overnight, if you’re prepping ahead. But one hour already gives an excellent result.
Aim for an internal temperature of 130 °F (54 °C) for medium-rare, which is about 3 to 4 minutes per side over high heat, depending on thickness. The temperature continues to rise during resting, so pull the meat off the grill just before it hits your target.
It’s delicious with grilled vegetables like my grilled asparagus with miso and maple, a creamy corn salad, or grilled potatoes for a complete BBQ dinner.
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