While the flank steak isn’t the fillet mignon of steaks, with a bit of time and TLC, it can be just as tender and tasty.
The trick to a successful flank steak is simple: Tenderize, Marinate, Heat and Carving.
Easy Marinated Flank Steak
- 2 1/2 lbs flank steak
- 2 Tbsp balsamic vinegar
- 2 Tbsp Worcestershire sauce
- 1 Tbsp ketchup
- 1 Tbsp grainy mustard
- 1 clove garlic, minced finely or grated
- 2 tsp soy sauce
- 1 tsp salt
- 1 tsp pepper
Your flank steak is probably about 8 to 9-inches wide across the grain and a bit longer in length if you’ve purchased the whole piece. If this is the case, cut it with the grain so that you have two 4 inch wide long strips. I find this size to be easier to cut later on.
Tenderize: Take a fork and pierce the flank liberally – don’t be shy! Set the steak aside.
Marinate: Mix the marinade ingredients, pour over the flank steak and massage into the meat. Marinate for 2-3 hours at room temperature or overnight in the fridge. Bring to room temperature before cooking.
HEAT: Preheat your BBQ or grill to a very high heat to achieve a good sear. Cook the steak for about 8-10 minutes total or about 4 minutes each side for medium rare. Remove from heat and allow to rest for 5 minutes before slicing.
Carving: Slice the steak very thinly against the grain about 1/4 inch wide and on a slight angle. Serve with some fresh pepper and a sprinkling of finishing salt and any accumulated juices.