A flank steak is a lean, tough, but flavorsome cut of beef, which benefits from the tenderizing effects of a marinade. Here are some of its recipes, that are delicious and easy to make.
The flank steak is a beef steak, cut from the belly muscles of a cow. It is bright red in color, as it comes from a strong, well-exercised part of its body. It is best prepared at medium-rare, and tastes especially exquisite, when lightly sliced at an angle. To add extra tenderness, the meat is marinated in a succulent liquid which includes acids, like lemon juice, tomato-based products, vinegar, wine, pineapple, and ginger. Flank steak marinade recipes are commonly used in Asian cuisines.
Grilled Marinade Flank Steak Recipe
- Flank steak: 2 lb
- Honey: ¼ cup
- Olive oil: ⅓ cup
- Soy sauce: ⅓ cup
- Red wine vinegar: 2 tbsp.
- Freshly ground black pepper: ½ tsp.
- Garlic: 2 cloves (minced)
- Freshly ground pepper
- Kosher salt
- Make ¼ inch deep knife cuts, an inch apart, on the surface of the steak across the grain of the meat.
- Combine the olive oil, soy sauce, vinegar, black pepper, honey, and garlic for marinade.
- Coat the steak with the prepared marinade, and seal it in a large freezer bag.
- Chill and marinade for at least 2 hours or even overnight.
- With the help of a paper towel, coat the rack of your grill with olive oil.
- Take the steak out of the bag, and sprinkle coarse salt and freshly ground pepper on it from all sides for a savory crust.
- Now, place it on the hot grill for 4-6 minutes on each side.
- In between, turn it at an angle of 90° for more grill marks.
- Once it is cooked, remove it from the grill, and place on a cutting board.
- Cover the steak with aluminum foil to hold in the heat, and prevent it from drying out. Let it rest for 10-12 minutes.
- Make thin slightly diagonal slices of the steak, against the grain.
- For more taste, take the excess marinade, bring it to a boil, and serve with the flank steak. You can also serve it with salsa and horseradish sauce.
With Coffee-Peppercorn Marinade
- Flank steak (trimmed of fat): 1 lb
- Strong brewed coffee: 3 tbsp.
- Garlic cloves (minced): 2
- Balsamic vinegar: 1 tbsp.
- Extra-virgin olive oil: 1 tbsp.
- Brown sugar: 1 tbsp.
- Whole black peppercorns (crushed): 1 tsp.
- Salt: ½ tsp.
- In a large bowl, whisk together the vinegar, coffee, oil, garlic, sugar, peppercorns, and salt.
- Put the steak in the bowl, and turn to coat.
- Cover and refrigerate it for minimum 1 hour or up to 8 hours.
- Remove the steak from the marinade, and slightly oil the grill rack.
- Place the steak on the grill, and cook for 4-5 minutes per side in medium-rare heat.
- Now, transfer it to a cutting board, and allow it to cool for 5 minutes.
- Make thin slices of it across the grain, and serve hot.
G’s Flank Steak Marinade
- Flank steak: 1½ lb
- Soy sauce: ½ cup
- Brown sugar: 2 tbsp.
- Olive oil: 2 tbsp.
- Garlic (minced): 2 cloves
- Lemon juice: 2 tbsp.
- Onion (minced): 1 tbsp.
- Ground ginger:1 tsp.
- Black pepper: ½ tsp.
- In a shallow bowl, mix the brown sugar, soy sauce, olive oil, garlic, ginger, lemon juice, and pepper.
- Coat the steak with this marinade.
- Cover and refrigerate it for nearly 6 hours.
- Preheat the grill for high heat, and lightly oil it.
- Place the steak on the grill, and cook for 7-8 minutes on each side.
- Remove it from the grill, make thin slices and serve.
Tip: The best way to know whether the steak is done or not, is to poke it with your fingertips. If it is raw, it will be quite squishy. Cook for some more time, till the muscles contract and firm up.
These marinade recipes are easy to prepare, yummy and the steak practically melts in your mouth. This meat is best eaten medium rare; well cooked makes it very tough.