Tuesday, April 6, 2010

Grilled Marinated Flank Steak.

After our long cold winter, we've begun getting some beautiful Spring weather. Temperatures were in the low 80's for the first time since the end of September. Spring brings so many great things; flowers, Spring vegetables, Robin's singing and grilling out.

Flank steak is a great inexpensive cut of meat to grill. There's a couple of keys to tender flank steak. Don't overcook it and marinate it overnight before cooking. I am always looking for new marinades for flank steak. I found this one on Simply Recipes. It's easy and uses ingredients you may have on hand.

Grilled Marinated Flank Steak

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

Other ingredients
2 pounds flank steak
Kosher salt
Freshly ground pepper

1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.

2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. 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.

3 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

4 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.

5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

I am linking today's post to Tasty Tuesday's at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday's at Blessed With Grace. Thanks to these ladies for hosting such fun events.


  1. I'm usually afraid to grill steak. I think its because I just don't have much experience with cooking meat in general. I like that the ingredients with this are simple and that you've used a more inexpensive cut. Maybe one of these days I'll get brave and give steak another try!

    ~Aubree Cherie

  2. Can't wait for the weather to warm enough to find the grill again! These look great!

  3. this recipe sounds delicous, julie! yes -- weren't those temps last week awesome?! and now with this rain we had overnight i bet things will green up quickly! have a great week & thanks for stopping by my blog for pink saturday. (o:
    -sarah (from across the river in iowa)

  4. Flank steak is one of my faves! Thanks for sharing!

  5. I bet the honey makes it brown up nicely

  6. flank steak is one of our favs....great post!!thanks for sharing


  7. We love flank steak, your marinade sounds perfect! Copied and saved, I have a nice flank steak and the weather is perfect for grilling here!

  8. Looks like a great marinade! Thanks for sharing your recipe and linking to Tempt My Tummy Tuesday.

  9. Happy Spring to you! Your marinade is great for a grilled flank steak. Love it.


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