I don’t often prepare flank steak. I’m not fond of the texture. But I got a good deal and went about looking at how best to prepare it. I decided, since we had our first 50-degree F day since early Dec, we’d celebrate with grilling.
I pounded it with a flat mallet (between plastic wrap) before marinating it in a basic marinade and then grilling it.
- 1-1/2 to 2 lb flank steak
- kosher salt and fresh ground pepper
- brown sugar or honey
- 1/4 cup olive oil
- 2 tbsp soy sauce (I use low sodium)
- 2 tbsp apple cider vinegar (switch things up with balsamic, red wine or other vinegar)
- garlic to taste
shallow dish or pan
Mix all marinade ingredients and add pounded steak. Coat completely. Marinate in refrigerator for 1 to 4 hours, turning occasionally. Remove and let come to room temperature while it finishes marinating.
To grill: preheat grill to 450 degree F
Pat steak dry and coat liberally with salt and pepper and then add a light layer of brown sugar (or honey) just before grilling. I did this because the grilling time is so short for medium-rare, I wanted to make sure it had a good crust. Grill for 3 minutes a side to sear and then continue until cooked to desired temp.
My meat thermometer registered this one at medium-rare, but if I did it again, I’d let it cook just a bit longer, just to get that meat as tender as possible.
Serve with rice, buttered noodles or baked potatoes. Add a side salad and bring in the summer flavor with a grilled or steamed zucchini/summer squash mix.