This easy Asian Steak Marinade is gluten-free and makes a perfect weeknight BBQ. Quick to prepare, it combines tamari, red wine, and simple aromatics to tenderize and flavor a tougher cut like flank steak. Ideal for a hot summer evening when you want minimal time in the kitchen.
Want an easy dinner that doesn’t require your oven or stove? This marinade simplifies grilling so you can spend less time inside and more time enjoying warm weather and good company.
When summer heat makes standing over a hot stove unappealing, the grill becomes your best friend. This marinade is straightforward to make and delivers big flavor. Full credit goes to my father-in-law for the recipe — he generously shared it, and now you can try it too.
Why This Gluten-Free Flank Steak Marinade Works
- Really easy to assemble — simply whisk the ingredients together and pour them over the steak in a sealed bag or covered dish.
- Adjustable saltiness — shorten or lengthen the marinating time to control how salty the steak becomes.
- Balanced flavors — tamari, wine, ginger, garlic, and scallions play well together for a family-friendly favorite.
Many steak marinades rely on soy sauce, which often contains wheat. This version uses gluten-free tamari, so it’s suitable for those avoiding gluten — just check labels to be certain.
Tamari vs. Soy Sauce (Brief)
Tamari and soy sauce are similar in appearance and flavor, both derived from soybeans. The main difference is that tamari is typically made without wheat, while many soy sauces include wheat. Always read the label if gluten-free is essential.
You can usually find gluten-free tamari in the same aisle as soy sauce at most grocery stores. If it’s not available locally, many retailers sell it online.
Now for the recipe details.
How to Make This Gluten-Free Marinade
Prepare the marinade by combining the ingredients listed below — there are eight main components, so it’s quick to pull together. This is a convenient recipe to make the night before: cover and refrigerate the marinade, then add the steak and seal in the morning.
How to Grill Flank Steak
Bring the marinated steak to room temperature 20–30 minutes before grilling. Cooking from chilled will give uneven results, even with a thin cut like flank steak.
Preheat the grill to high (about 500–600°F). Place the steak on the hot grate with the lid closed and cook 4 minutes, flip, and cook another 4 minutes.
Check internal temperature with a reliable meat thermometer. Use the thickest part of the steak to read the temperature: roughly 125°F for rare, 140°F for medium, and 160°F for well done. Remove the steak from the grill about 5°F below your target, as it will continue to rise while resting.
If the steak hasn’t reached the target temperature, close the lid and cook in one-minute increments — flank cooks fast and can be overdone easily.
Rest the steak for about 10 minutes on a cutting board to redistribute juices and finish cooking. Then slice thinly across the grain for the most tender bites. You can shave it very thin or cut 1/4–1/2 inch slices depending on preference.
Cooking Tips
- The marinade is fairly salty; avoid an overnight soak unless you prefer a pronounced saltiness. For a milder result, marinate about 4 hours.
- Remove the steak from the grill when it’s roughly 5°F below your desired doneness to allow carryover cooking while it rests.
- Serve with roasted vegetables and a starchy side like potatoes or rice. Leftovers are excellent in sandwiches or salads.
Variations
- Use coconut aminos for a soy-free option; you may want to add a pinch of salt since coconut aminos can be sweeter than tamari.
- If you don’t have fresh ginger, substitute 1/2 teaspoon ground ginger.
- Skip the wine by using 1/4 cup red grape juice plus 1 tablespoon red wine or rice vinegar.
If you enjoy grilling, try more recipes for quick weeknight meals.
If you make this Asian Flank Steak Marinade, please rate the recipe and share how it turned out in the comments.
Gluten Free Flank Steak Marinade with Tamari
Ingredients
- 1/4 cup gluten free tamari sauce
- 1/4 cup dry red wine
- 1 tablespoon olive oil
- 4 cloves garlic, pressed
- 4 scallions, chopped (green parts only)
- 6 whole peppercorns
- 1/4 teaspoon ground coriander
- 1 inch cubed fresh ginger root, grated
- 2 pounds flank steak
Instructions
Items Needed:
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Cutting board and a sharp knife
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Measuring cup and spoons
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Garlic press and microplane or grater
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Gallon-sized zip-top bag (or a large dish with plastic wrap)
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BBQ tongs or fork and a meat thermometer
Directions:
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Wash and finely chop the green parts of the scallions; discard the white ends.
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In a large measuring cup combine tamari, red wine, olive oil, and ground coriander.
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Press the garlic into the mixture and discard any unpressed bits.
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Peel and grate the ginger into the measuring cup, then add the chopped scallions and whole peppercorns. Stir to combine.
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Place the flank steak in a gallon zip-top bag or flat dish. Pour the marinade over the steak, seal or cover, and refrigerate for at least 8 hours.
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Remove the steak from the fridge 20–30 minutes before grilling to bring to room temperature.
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Preheat the grill to high (500–600°F). Remove the steak from the bag, discard the used marinade, and place the steak on the grill.
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Grill 4–5 minutes per side, checking the internal temperature with a meat thermometer until it reaches desired doneness (about 140°F for medium, 160°F for well done).
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Let the steak rest 10 minutes, then slice thinly across the grain and serve.