Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best-cooked medium rare and thinly sliced at an angle across the grain of the meat. The full recipe can be found HERE.
- 2 lbs flank steak
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic miced
- 2 tbs red wine vinegar
- 1/3 cup soy sauce
- 1/4 cup Honey
Marinate The Steak
- Combine the marinade ingredients in a large non-reactive bowl.
- Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.)
- Chill and marinate for at least 2 hours and up to overnight.
Grill The Steaks
- Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.
- Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you’ll want the oil on it to help keep the steak from sticking to the grill).
- If you want, 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 side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking. Otherwise use a good meat thermometer (I recommend a thermapen.) Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium.
- 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 while the steak rests for 10 to 15 minutes.
- Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers. So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do.