Marinade for flank steak

Marinade for flank steak

What is Flank Steak

Flank steak is a lean, somewhat tough but flavorful reduce of beef that advantages from the tenderizing effects of a marinade. It is very best cooked medium uncommon and thinly sliced at an angle across the grain of the meat.

Ready this way, marinated, cooked rapidly at higher heat, and thinly sliced, flank steak pretty much melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak in a huge cast iron frying pan as properly.

What’s in the Marinade?

The flank steak marinade in this recipe calls for a beautiful blend of soy sauce, honey, and garlic. It performs wonderfully for this minimize of meat.

For a lot more Southwestern flavors, see our carne asada recipe. Do you have a preferred flank steak marinade? Or a grilling trick for flank steak? If so, please let us know in the remarks.

Adore flank steak? Consider These Recipes:

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Grilled Marinated Flank Steak Recipe

  • Prep time: ten minutes
  • Cook time: twenty minutes
  • Marinating time: 2 hours
  • Yield: Serves six



  • 1/three cup added virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoon red wine vinegar
  • 1/three cup soy sauce
  • 1/4 cup honey
  • one/2 teaspoon freshly ground black pepper


one Marinate the steak: Combine the marinade ingredients in a large non-reactive bowl.

Place steak in the bowl and turn so that it is totally coated with the marinade. (You can also location the steak and marinade in a freezer bag and place it in a bowl.)

Chill and marinate for at least two hrs and up to overnight.

two Prepare your grill for substantial, direct heat with a single part of the grill for lower, indirect heat. The grill is sizzling sufficient when you hold your hand about an inch over the sizzling side and you can only hold it there for about a second.

3 Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make confident there is still a coating of it, you'll want the oil on it to aid preserve the steak from sticking to the grill).

If you want, sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will support form a savory crust on the steak.

Area steak on the sizzling side of the grill. Grill for a minute or two on each and every side to get a very good sear, then move the steak to the cooler side of the grill, cover and cook a number of minutes much more until finally carried out to your liking.

How do you know when the steak is carried out? One way to tell is to poke it with your fingertips. Whilst the steak is even now raw, check it with your fingers it will be fairly squishy. Which is what a extremely uncommon steak feels like. Touch the tip of your nose and that is what a extremely nicely completed steak feels like. Here is a visual guide, the finger test to examine the doneness of steak.

Otherwise use a excellent meat thermometer (I recommend a thermapen.) Pull the steak off the grill at 120 to 125°F for uncommon, 130-140°F for medium unusual, and 145°F for medium.

4 Rest the steak: When the steak has cooked to your favored level of doneness, eliminate from the grill and area on a cutting board. Cover with aluminum foil to hold in the heat although the steak rests for 10 to 15 minutes.

5 Slice across the grain: Observe the path of the muscle fibers of the steak this is known as the grain of the meat. Flank steak is a quite lean minimize that will be hard and chewy except if you minimize it in a way that breaks up the muscle fibers.

So, reduce the steak across the grain of the meat, at a steep diagonal, so that the slices are broad. I discover it simplest to use a extended serrated bread knife for this, but any lengthy sharp knife will do.

If you want, you can consider the excess marinade and carry it to a boil, simmer for numerous minutes, and serve with the flank steak. Fantastic also with salsa or horseradish sauce.


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