Grilled Marinated Flank Steak is a dish I will serve a couple of times a month in the summertime. Any left overs are great the next day as either steak sandwiches or a Steak Salad. The steak goes with just about any side dish, but I like it with grilled vegetables or smashed red skinned potatoes and green beans.

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  • Course Dinner
  • Cuisine American
  • Keyword Barbeque, Beef, Casual Dinner Party, Deck Party, Family Reunion, Father's Day, Grilled, Simple, Summer, Two-for-Recipe, Week Night Dinner
Servings Prep Time Cook Time
4 people 5 minutes 8 minutes
Passive Time Total Time
30minutes 45 minutes
Servings Prep Time Cook Time
4 people 5 minutes 8 minutes
Passive Time Total Time
30minutes 45 minutes
Degree of Difficulty
Easy
Ingredients
  • 1 flank steak
  • 2 Tbsp olive oil
  • 2 Tbsp light soy sauce
  • 1 Tbsp garlic paste
  • 1 Tbsp red wine vinegar
  • 1/4 Tbsp Asian chili sauce
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Up to 2 hours before grilling, mix together oil, soy sauce, garlic paste, wine vinegar, and chili paste.
  3. Place flank steak in a platter with deep sides and pour on the mixture.
  4. Turn the flank steak in the marinade periodically to make sure that both sides are covered.
Grilling
  1. Set BBQ to max and pre-heat for about 5 minutes.
  2. Set flank steak in the middle rack and grill for 3-4 minutes, close the cover while grilling.
  3. After 3-4 minutes, turn the flank and grill for another 3-4 minutes with the cover closed.
Rest
  1. Allow the flank steak to rest for 5-10 minutes before slicing, this will allow the juices to draw back into the meat.
  2. Flank is best sliced on a 45° angle, meaning that the meat is not sliced straight. The slices should be cut in a direction away from you, the thickness should be about 1/4".
Recipe Notes

Flank steaks vary in size and it's not the size that governs the length of time to grill, but rather the thickness. As a rule of thumb, 3 minutes per side for a flank will result in medium rare when the thickest part of the flank is no more than 1". The flank will be thicker at one end than the other. Increase the grilling time by one minute for each 1/2" in thickness at the thickest end. The flank steak in this recipe was grilled for a little less than 4 minutes on one side, and a full 4 minutes on the other side. The 'doneness' of the steak can also be determined by how soft or pliable the meat is when pressed down with the tongs. This takes a little more experience and is gained by testing the meat with each grilling. Based on the actual results, you will begin to be able gauge how rare the meat is during grilling. If the meat moves easily and feels loose, then it's totally rare. Try this is as soon as you place the steak on the grill. Medium rare stage tends to be when the meat is firm, but not hard. Medium and well done is hard.

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