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grilled marinated flank steak

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

Being that my husband is a real meat lover, I am constantly looking for recipes to make. This one is definately a winner. I added my own spin to the original recipe, that I found at Simple Recipes, and found that it really does have a lot of flavor. I am sure you and your family will love it too. When you score the meat, and it opens up to be infused with all of those flavors of the garlic and herbs, it really creates a great tasting char grilled Flank steak. It tastes as good as it looks.

(2 ratings)
yield 4 -6 depending on appetites
prep time 2 Hr 15 Min
cook time 15 Min
method Griddle

Ingredients For grilled marinated flank steak

  • 2 Tbsp
    liquid smoke
  • 8-10 clove
    garlic minced finely
  • 1/3 c
    low sodium soy sauce
  • 2 Tbsp
    red wine vinegar or balsamic vinegar
  • 1/4 c
    honey or dark corn syrup
  • 1/2 tsp
    freshly grated black pepper
  • THE STAR OF THE SHOW
  • 2
    flank steaks (about 1 1/2 to 2 pounds)
  • kosher salt(according to preference)
  • freshly ground pepper (according to preference)
  • 1/3 c
    olive oil
  • 1/3 c
    worcestershire sauce
  • 1 tsp
    each dried thyme & rosemary

How To Make grilled marinated flank steak

  • 1
    With a very sharp knife, score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Then go in the opposit direction to make diamond cuts into steak. This will allow the marinade to penetrate the meat.
  • 2
    Combine the olive oil, worchestershire sauce, thyme & rosemary with other marinade ingredients, then place the steaks and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a large bowl. Chill and marinate for at least 2 hours, TURNING OCCASSIONALLY or for more flavor OVERNIGHT.
  • 3
    Brush the grill or griddle iron with olive oil, or spray with non stick cooking spray. Preheat grill to high heat. When grill is really hot, take the steak out of the marinade bag, and sprinkle generously with kosher salt and coarsly grated black pepper. The salt and pepper helps to form a savory crust on the outside of the steak. If you are using a gas grill, cover the grill and grill 4-6 minutes per side. Half way thru grilling on each side, turn the steak one quarter turn to develope diamond shaped grilled marks. It is best to serve steak Medium rare. Well done make it too tough. When cooked to your preferred doneness, remove from grill & place on cutting board & allow to rest for 10 to 15 minutes, cover with foil while resting to hold heat in.
  • 4
    Then with a very sharp knife cut steak into very thin slices, being sure to CARVE AGAINST THE GRAIN as you slice. I like to use an electric knife and can make the slices really thin, that way they are nice and tender.
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