Transfer the flank steak into a large zip-top bag or a shallow dish.
Evenly pour the marinade over the steak, ensuring it’s fully coated.
Before grilling, remove the steak from the marinade—discard the marinade or boil it if you’d like to use it as a sauce.
To avoid overcooking, use a meat thermometer to monitor the internal temperature accurately.

Gluten-Free Tip: Swap soy sauce with tamari or coconut aminos for a gluten-free version.

No Grill? No Problem: You can also pan-sear the steak in a hot cast-iron skillet or broil it in the oven at high heat.

For best results, always slice the steak thinly across the grain to ensure tenderness.

Storing Leftovers:

• Refrigeration: Keep any leftovers in an airtight container and refrigerate for up to 3 days.
• Freezing: Wrap the steak securely in plastic wrap and foil, then freeze for up to 2 months.