Grilled Flank Steak & Crispy Garlic Potatoes

One of my best friend’s birthday was this past week. We’ve had a tradition that I would cook and invite people over for his birthday and because he doesn’t really cook we go out for my birthday 🙂

This year, like every other year, its chaotic because most of my friends are teachers. And school started last week. This was a nice getaway from the chaotic world and just hang out. This was a simple meal that was fairly cheap and since you are marinating the steak up to a day before, you can bang this dish out in less than an hour (about 35 mins if you do not count preheating the oven).

Good food, good times, lots of wine. That sounds like an awesome night in if you ask me! With lots of pantry staples, this can be made tonight. All you have to do is get the steak!

Oven: Preheated at 450 degrees

Grill: Preheated at 350 degrees

Marinate: 2 hours to overnight.

Prep time: 20 minutes

Cooks for: 4-6 people depending how thin or thick you slice your steak.


  • 1/2 cup of oil (I used peanut since it was going to a smoking hot grill)
  • 1/3 cup of soy sauce (Tamari works if you’re doing GFree)
  • 1/4 cup of red wine vinegar
  • 1 lime (juiced)
  • Garlic powder (up to 1 tablespoon)
  • Kosher Salt & Pepper (to taste)
  • 1/3 to 1/4 cup of honey (I used local, start with a smaller amount and add as you desire) This will help get great char!

Marinade for 2 hours or overnight.


  • I used gold potatoes (5-6) diced to roughly the same size.
  • Oil (again peanut because of the 450 degrees)
  • Kosher Salt & Pepper to taste
  • Garlic Powder (as much or little as you want)

I did not use parchment paper so that they get super crispy and amazing.

How to:

  • Grill should be preheated at minimum of 350 degrees. Take the marinated steak and throw in the grill.

    You can also do the reverse marinate version I have heard from Food and Wine. I haven’t tried it yet, but the premise is to grill your food (seasoning with salt and pepper), cook to perfection and then throw it to the marinade as the meat rests. If you have tried this, let me know what you think in the comments below!

  • Grill on each side for about 10 minutes. Cook to your desired temp! Let rest for 15 minutes. Cut against the grain. Top with chimichurri sauce if desired.

If you are grilling on a hot hot hot summer day, check the temp of the grill. Mine jumped to 400 – 500 quickly and had to take it off. I’m glad I did because I was going for a medium rare and by the time I took it off it was more of a medium.


  • Preheat oven for 450 degrees. Season with Oil, Salt, Pepper, and Garlic Powder to taste. Cook for 35 minutes, flipping once to get all of the crispy skin. Serve with steak.

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