Marinated and Grilled Flank Steak

Nothing says summer more so than steak on the grill.  With the flavorful marinade in which the steak bathes and cooks, the aroma is quintessentially summer.  If you don’t have a grill you can do this on a cast-iron grill pan.  Just be sure to turn on the exhaust fan. The smoke will be intense.

Marinated and Grilled Flank Steak

Marinated and Grilled Flank Steak

Serves 4

1          3 Pound Flank Steak

½        Cup Firmly Packed Dark Brown Sugar

½         Cup Dijon Mustard

½         Cup Soy Sauce

½         Cup Vegetable Oil

2          Teaspoons Sesame Oil

4          Garlic Cloves, Crushed (Unpeeled)

1          1 Inch Piece Fresh Ginger Thinly Sliced (Unpeeled)

1          Teaspoon Freshly Ground Black Pepper

1          Teaspoon Coarse Sea Salt at Grilling

Chimichurri

In a bowl, mix the sugar and mustard to a paste, add soy and mix to combine. Slowly whisk in the two oils until emulsified.

Place the marinade in a shallow baking dish and dredge steak into the marinade. Turn the steak to coat it with the marinade. Add the garlic, ginger and black pepper. Cover with plastic wrap and refrigerate for at least 4 hours or up to 8 hours turning several times during the marinating time. If you marinate it more than 8 hours it will begin to cook and the meat becomes leathery.

Once steak has marinated, remove it from refrigerator. Take the steak out of the marinade and wipe off excess marinade with a paper towel.  Bring the steak to room temperature for at least 30 minutes before grilling. In the mean time, heat your grill to medium-high. When grill is hot, grill the steak for about 6 to 8 minutes per side for medium rare, turning each side one quarter turn half way through each sides cooking. This will give you beautiful grill marks. I suggest cooking the steak with the grill lid closed.

Transfer to a cutting board and let rest for 10 to 15 minutes. Slice thinly across the grain on a slight angle and serve with Chimichurri.

Hints and Tips: You all know by now that I am against marinating meat, fish and poultry in acids such as wine, vinegar, soy or lemon juice because of the effect it has on the end product. BUT this recipe is an exception. The soy gives the steak a great flavor and, combined with the sugar, beautiful caramelization. Another BUT is you can’t let the meat stay in the marinade any longer than the 8 hours because it will begin to cook.

You can marinate the steak in a heavy-duty zip lock plastic bag as well. Place all of the marinade ingredients in the bag. Add the steak and be sure the marinade coats the meat. Don’t forget to place the bag in a bowl or dish to catch any marinade that might leak from the bag.

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