Easy Marinated Flank Steak

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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.

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The trick to a successful flank steak is simple: Tenderize, Marinate, Heat and Carving.

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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.

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