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Marinated Flank Steak Bar with Our Favorite Toppings

5 from 1 vote
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  • 1 (2 to 3 pound) flank steak
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup sherry wine
  • 1/4 cup  olive oil
  • tablespoons brown sugar
  • garlic cloves, minced
  • 1 teaspoon freshly grated ginger



  • 4 ounces raw large grilling shrimp
  • tablespoon unsalted butter
  • 3 garlic cloves, minced


  • 12 ounces sliced assorted mushrooms
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • salt and pepper to taste


  • Place the steak in a large baking dish. In a bowl, whisk together the soy sauce, wine, oil, sugar and garlic. Cover the steak and toss a few times to distribute the marinade. Cover the dish and place in the fridge for at least 2 hours or overnight.
  • When you’re ready to cook, heat the grill on the highest setting.
  • Place the sliced bell peppers and onions in a foil pack (I like to use two layers) with a sprinkle of salt and pepper. You can add a drizzle of olive oil too!
  • Place the pepper packets directly on the grill. Grill for 5 to 10 minutes, tossing once or twice. While the peppers are grilling, place the flank steak directly on the grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.
  • After 10 minutes, slice the steak against the grain in to super thin strips.
  • For the remaining toppings, place the roasted red peppers and a drizzle of the oil from the jar in a food processor. Pulse (just pulse!) until chunks remain to create your quick chutney. Throw together your salsa and any of the other toppings you’d like! You can prepare them a day ahead of time as well. Make this idea your own!

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