Marinated Grilled Flank Steak
This Marinated Flank Steak recipe is so simple to make and packed with flavor. This dish is inspired by a meal my dad always prepared in the summer months which included Nana’s potato salad and corn on the cob ❤.
For my flank steak, I would recommend marinating for at least two days, if not more. My dad would start by folking the cut of beef, which helped to tenderize the lean cut. He would then brush the marinade into the steak and I remember him revisiting the steak and brushing the excess marinate back onto the steak. There was certainly an art to creating this tender grilled flank steak and you don’t want to miss out on this recipe 😋.
Now a bit about flank steak…
A flank steak is a lesser known cut of beef, but it’s cheap (given its size), flavorful and perfect for a family or crowd. It is a cut taken from the abdominal muscles or lower chest and therefore a long and flat piece of beef, great for a stir fry or fajitas. Since flank steak is lean, it benefits from the tenderizing effects of a marinade and it is best cooked medium rare, thinly sliced at an angle across the grain of the meat (the width of the steak).
Ingredients, which are so simple and delicious 😋
- Flank Steak
- Accent or Adolph, or a similar meat tenderizer
- Garlic salt
- Celery salt
- Kitchen Bouquet
Instructions, you need 2+ days for this prep
At least two days before grilled, prepare your flank steak for marinating. Fork the lean cut of beef on both sides on a sheet pan. Now dust with Accent, garlic and celery salt to both sides, don’t be afraid of adding these ingredients because it helps to tenderize the beef. Now add some Kitchen Bouquet and brush into the beef.
Once coated with the salty goodness, wrap the sheet pan with plastic wrap to seal in all that goodness, place in the refrigerator.
Don’t forget to revisit your flank steak a few times during the marinade phase and brush the excess marinade into those meat fibers. Love your flank steak ❤ because this helps to tenderize.
After two days, you’re ready for grilling. You can certainly marinade for an additional day or two.
The secret to grilling is 7 minutes on the first side and 6 minutes on the second side. This should create medium rare flank steak. If you’d rather use a meat thermometer, you’re aiming for 145.
Once you remove the flank steak from the grill, allow it to rest to seal in those juices 😋.
Cut the flank steak thinly at an angle across the grain of the meat (the width of the steak).
Serve after slicing with your favorite BBQ sides!
So delicious and you don’t want to miss out on this tastiness, cheers 🍻!
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