30-Minute Keto Marinated Flank Steak on the Grill
Low-carb flank steak marinated in olive oil, soy sauce, and Worcestershire for deep savory flavor. Grilled to your preferred doneness and rested before serving. Ready in under 10 minutes active time after an overnight marinade.
Ingredients
Instructions
- 1
Place flank steak in a small baking dish.
- 2
Whisk together olive oil, soy sauce, low carb honey, Worcestershire sauce, garlic powder, and onion powder in a bowl.
- 3
Pour marinade over steak, cover, and refrigerate for at least 6 hours or overnight.
- 4
Remove from fridge 1 hour before cooking.
- 5
Place steak on a hot grill or preheated grill pan and discard remaining marinade.
- 6
Season both sides with salt and black pepper.
- 7
Cook until internal temperature reaches 140F for rare, 145F for medium rare, or 160F for medium.
- 8
Rest for 5 minutes before slicing and serving.
Tips
Remove steak from fridge 1 hour before grilling to allow even cooking from edge to center.
Use an instant-read thermometer to avoid overcooking; rest period carries residual heat.
Reserve a small portion of marinade before adding raw steak if you prefer extra sauce for serving.
Good to Know
Cooked steak keeps refrigerated up to 3 days in an airtight container.
Marinate steak up to 24 hours for deeper flavor development. Slice after resting; do not slice before resting to retain juices.
Slice against the grain and serve with grilled vegetables, salad, or cauliflower rice for a complete low-carb meal.
Common Mistakes
Do not skip the 1-hour rest at room temperature before grilling to avoid cold centers.
Do not cook from a chilled state without resting first to prevent uneven doneness.
Do not skip the 5-minute rest after cooking to avoid losing juices when sliced.