My parents came to visit a couple weekends ago and we thought it would be nice to grill out and enjoy our little backyard. But of course, it ended up being chilly and rained, so we stayed inside and I cooked this flank steak on my grill pan and a cast iron pan instead. I’ve never cooked flank steak before, but I’d seen it done many times at the Chopping Block when I worked there. Let me tell you, this is a recipe I will definitely make again, especially for company as it’s certain to please (as long as everyone enjoys meat). This is the recipe I used. I followed very closely!
- 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
- 2 pounds flank steak
- Kosher salt
- Freshly ground pepper
1. 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. (This can all be done on a grill pan or cast iron skillet indoors too!)
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.
If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak.
Notes: We enjoyed the steak on quinoa with arugula and halved cherry tomatoes mixed in, pour a little of that heated up marinade on top and BAM. Yum. Also had some roasted (would have been grilled!) sliced portobello mushrooms tossed with oil and balsamic.
Servings: 6 servings