Let’s kick up the taste with this garlic marinated grilled flank steak. Fire up the grill and impress your friends and family today.
We love great grilled beef and flank steak just screams flavor but needs a nice marinade to not only add the flavors you want but to tenderize some. I looked around, and the closest I could find was Grilled Marinated Flank Steak at SimpleRecipe.com. I was cooking for a happy wife so more garlic and less honey but otherwise the marinade worked.
My technique of cooking differs some. I did direct high-temperature grilling here to get nice char on the outside of the meat. I love that taste.
My Rating
I’m going to a low five. Maybe a high 4. But lots of great garlic flavor for the wife.
Molly is enjoying the steak juice. Opps, but she didn’t mind.
Recipe Notes for Grilled Flank Steak.
First, a marinade is used to add flavor and to tenderize some. The steak needs to be cooked to a rare or medium rare level and not a bit more. If you want your beef not to be red, don’t buy flank steak. And lastly, cutting cross grain is a must, or you will be chewing a lot.
You need about 1/3 pound of meat per serving.
Start by trimming the flank steak of any visible fat.
Mix marinade in a 1-gallon ZipLock bag or non-reactive container. Add steak and refrigerate for about 2 hours.
Preheat grill on high. You want a surface temp of 550-600 degrees. Clean and oil grates. Move meat from marinade directly to grill. Discard the marinade.
Grill for 5-6 minutes per side to an internal temp of 125 to 130. Do not overcook this meat. Remove and allow to rest for 5-10 minutes.
Cut cross grain about 1/4 inch thick. Serve hot over greens.
| Servings | Prep Time |
| 6 | 5 minutes |
| Cook Time | Passive Time |
| 12 minutes | 2 hours |
|
|
| Let's kick up the taste with this garlic marinated grilled flank steak. Fire up the grill and impress your friends and family today.
|
- 2 pounds flank steak
- 1/3 cups olive oil
- 4 cloves garlic minced or curshed
- 2 tablespoons red wine vinegar
- 1/3 cups soy sauce
- 3 tablespoons honey
- 1/2 teaspoon pepper
- Start by trimming the flank steak of any visible fat.
- Mix marinade in a 1-gallon ZipLock bag or non-reactive container. Add steak and refrigerate for about 2 hours.
- Preheat grill on high. You want a surface temp of 550-600 degrees. Clean and oil grates. Move meat from marinade directly to grill. Discard the marinade.
- Grill for 5-6 minutes per side to an internal temp of 125 to 130. Do not overcook this meat.
- Remove and allow to rest for 5-10 minutes. Cut cross grain about 1/4 inch thick. Serve hot over greens.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
September 3, 2016
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Pat Monahan
This has to do w your retirement,, not the recipe, which I know will be excellent.
Congrats on your window into a new world. And thank you for all of your kind
And informative info. And YUM. I am so happy that you will still be around for
Those of us who only need a little bit of something to cook, to cheer us..
Very best wishes for a healthy and happy retirement!
Sandra
This is how we cook flank . It’s great for a crowd because you can get a pile of slices out of one steak. We buy ours at Costco. I usually buy my marinade in a package in the spice aisle but I will try yours next time. Home made is always better.