Grilled Marinated Flank Steak

Grilled Marinated Flank SteakFlank steak is perfect for marinating as the marinade makes the meat wonderfully tender.

Grilled Marinated Flank Steak
By: 
Recipe Type: Main
 
Ingredients
Marinade
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons Extravagonzo Oil (ALL flavors work wonders, as do combinations)
  • 2 cloves garlic, minced
  • 3 tablespoons Extravagonzo Classic Dark Balsamic Vinegar
  • ⅓ cup soy sauce
  • 3 tablespoons honey
  • ½ teaspoon freshly ground black pepper
The Rest
  • 2 pounds flank steak
  • Kosher salt
  • Freshly ground pepper
Instructions
Preparation
  1. Score the surface of the steak with ¼ inch deep knife cuts, about an inch apart, across the grain of the meat
  2. Combine the marinade ingredients
  3. Place steak and marinade ingredients in a large freezer bag
  4. Coat the steak well with the marinade
  5. Seal the bag and place in a bowl
  6. Chill and marinate for at least 2 hours and up to overnight
Grill Preparation
  1. Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil
  2. Preheat the grill with high, direct heat
  3. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second
Grilling
  1. Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper
  2. The salt and pepper will help form a savory crust on the steak
  3. Place steak on the hot grill
  4. If you are using a gas grill, cover the grill
  5. Grill for 4-6 minutes on each side
  6. Half way through grilling on each side, turn the steak 90° so that you get more grill marks
Final Prep
  1. When the steak has cooked to your preferred level of doneness -- flank steak is best eaten medium rare; well done will make it too tough, remove from the grill and place on a cutting board.
  2. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
  3. Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
Notes
If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.

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