Grilled Flank Steak

Grilled Flank Steak

Grilled Flank Steak

This flank steak is marinated in soy sauce, honey, and garlic, and then grilled to perfection for a fantastic meal.

Course Main Course, Main Dish
Keyword beef, grill, grilling, marinated, steak
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 20 minutes
Servings 3 servings

Ingredients

  • 1 lb flank steak
  • kosher salt

Marinade

  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic minced
  • 2 Tbsp red wine vinegar
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • freshly ground black pepper

Instructions

  1. Whisk all marinade ingredients together in a medium-sized bowl.

  2. Submerge steak in marinade and make sure all sides are well covered. If you’d like, you can also pierce the steak with a fork in a few places.

  3. Let marinade for at least two hours, or overnight.

  4. If you’re using a charcoal grill, make sure you set it up your coals so you have one side that’s high heat and one that’s lower heat.

  5. Take the steak out of the fridge and remove from the marinade. You’ll want to let some of the liquid drip off but make sure there’s still a nice coating.

  6. With the rest of the marinade, place into a small pot and boil over low heat for a few minutes until it reduces. You can start this while you’re grilling and it should be done when you’re done cooking the steak.

  7. Sprinkle kosher salt on both sides of the steak, and then sear it on the hot side of the grill for two minutes on each side.

  8. Then move the steak to the cooler side of the grill and cook for about 5 more minutes on each side. Use a meat thermometer to test for doneness — I like to cook it to about 125 degrees F, which will result in a lovely medium rare. The steak will continue to cook slightly after you take it off the grill.

  9. Let the steak rest for a few minutes before you thinly slice it. Serve with the reduced marinade. Delicious with potatoes or grilled vegetables.

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2 thoughts on “Grilled Flank Steak”

  • What a BS recipe. Here’s why: What is “kosher” salt? Salt is salt – no BS. Red wine vinegar ….. BS. Just vinegar. “flank steak” never heard of such a ridiculous thing. BS. Just meat and if you want a no BS comment “drain the water out of it”. “Freshly ground black pepper” BS just black pepper is good enough; do what you like with it – grind it, crush it, just throw in the pepper corns. And the method is full of BS unnecessary steps that add totally nothing except waste time. And thanks for cutting the mega BS on 99.99% of all other search results.

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