Marinated Flank Steak
January 29, 2012 |
Simple, yet unbelievably delicious. This marinade recipe will make you look like a rock star at your next BBQ. With flank steak being a tough cut of meat, the key to the success of this dish is the length of the marination. It is a recipe that has been passed down to me from my mother, who was the queen of entertaining when I was growing up – and it was a total hit every time she made it. Whenever I have made it for my friends, none of them left the party without the recipe… it’s that good.
This recipe can marinade 1-2 flank steaks.
½ Cup Olive Oil (or vegetable oil)
¼ Cup Soy Sauce
½ Cup Honey
2 Tbsp White Vinegar
1 Large Garlic Clove, Minced
1 ½ tsp Ground Ginger
¼ Cup Chopped Green Onion (set aside)
Combine all the ingredients (except the green onions) either by pulsing in a blender or by rapid whisking in a bowl. In a large container or large, sealable, plastic freezer bag, pour in the marinade, sprinkle in the green onions and put in 1-2 flank steaks. Seal tightly. This will need to marinade for 4-5 days. Make sure to give the meat a tussle every day. If marinating 2 flank steaks at one time, when you give them a tussle everyday, make sure to get the marinade in between the two steaks for full penetration of the marinade.
When you grill the steaks, the flavor and tenderness are best if the steaks are cooked to medium-rare or medium. Once they are grilled, let them rest for 5 minutes before slicing. When you slice the meat, cut it into 1-inch wide strips, slicing against the grain.
Need a great side to go with this fantastic meat? Try the Sweet and Spicy Slaw.