Soy-Marinated Flank Steak w/ Salsa Verde (of sorts)

Recipe by Lace ZhangDifficulty: Easy


Prep time


Cooking time



Flank steak is leaner (and hence, prone to being overcooked), so it definitely benefits from being marinated. Here, a balsamic-soy marinade really tenderizes and flavours the meat. Cook the steak till medium-rare, then let it rest, before slicing it across the grain to keep the muscle fibres tender. We pour the resting juices back over the steak, and it mingles with that verdant salsa verde, forming the easiest, most delicious sauce for your meat. The refreshing salsa verde (of sorts) cuts through the richness of the meat, and could not be simpler to put together. Just a matter of combining chopped or pounded garlic, parsley, lemon juice, salt, pepper, and Extra Virgin Olive Oil. For that, I find it hard to give exact measurements but I’ll be guiding you through the steps below…


  • 400g flank steak or skirt steak

  • 2 Tablespoons light soy

  • 2 Tablespoons Extra Virgin Olive Oil

  • 3 garlic cloves, smashed

  • Black pepper

  • 1 Tablespoon balsamic vinegar or Sherry vinegar

  • Oil, to sear the steak

  • Salsa Verde

  • A bunch of Italian Parsley, chopped

  • Garlic cloves, crushed

  • Lemon

  • Salt and pepper

  • EVOO


  • Combine light soy, Extra Virgin Olive Oil, garlic cloves, balsamic vinegar, and black pepper. Add your steak in and let marinate for at least an hour, and up to 4.
  • Meanwhile, make your salsa verde. This can be done in a mortar and pestle, a food processor, or your good ol’ knife and board. Mince your garlic finely and combine with the chopped up parsley. Add in a good sprinkle of sea salt, black pepper, lemon juice, and a drizzle of EVOO. Mix and taste it. If you feel it needs a little more salt or lemon, go for it. When you’re happy with how it tastes, set it aside until serving time.
  • To cook the Steak: Heat your pan over medium-high heat. Drizzle in some oil. Wipe the excess marinade off your steak and sear on one side. Flip it every minute or so. Since flank is leaner and less forgiving than say, a rib-eye steak, I use my instant-read thermometer. To avoid overcooking the steak, the centre should be about 52 to 57 degrees celsius. The moment it says that, pull the steak off the heat.
  • Let your meat rest for 10 to 15 minutes before slicing across the grain.
  • To serve, place your meat on your serving plate, dribbling any resting juices back over the meat. Spoon your salsa verde over the steak. Grate some lemon zest over, et voila!

About Me


When not working on recipes in her kitchen, cranking up her overused commercial (yes, you read that right) oven at home, Lace can be found reading about food, writing impassioned paragraphs about food, thinking about food till the wee hours of the night, shopping for groceries as a serious sport, or gazing longingly at bakery displays.




Share this:

Like this:

Like Loading...
%d bloggers like this: