Thursday, June 3, 2010

Grilled Flank Steak


I have to say, that typically no amount of teriyaki, garlic, ginger, soy, lime, or fresh herbs, can change the fact that I am not a big fan of flank steak.
This marinade, however, has changed all that.
It is fantastic! I mean, really fantastic. It's a quick, easy, cheap meal, that is certain to be a real crowd pleaser. It will absolutely stay in our backyard dinner rotation this summer.

Begin by finely chopping 4 large shallots & adding them to a mixing bowl. To them add, a 1/3 cup balsamic vinegar, a 1/4 cup sugar & a 1/4 cup soy sauce. Mix it all up.

Next, you will need a {roughly} 2 pound flank steak. Slice it into 4 equal pieces. This helps the steak cook more quickly & creates more surface area for the marinate to make contact with the steak.

Season the with a generous sprinkling of kosher salt & freshly ground pepper & place in a large resealable plastic bag {or a bowl, in my case}. Pour in the marinade & toss it around a bit to evenly coat the steak.
Transfer to the refrigerator & marinate for at least 2 hours, or up to 2 days.
Preheat the grill & lightly oil the grates. Remove the steak from the bag & discard the marinade. Grill for 5-7 minutes per side for medium-rare {depending on the thickness}.

Transfer the steaks to a cutting board & let them rest for 10 minutes. Slice on a 45 degree angle, across the grain, into thin slices & serve.

Grilled Flank Steak

From Gourmet Magazine, June 1998
Serves 8

1 flank steak {any size will do}
4 large shallots, finely chopped
1/3 cup balsamic vinegar
1/4 cup sugar
1/4 cup soy sauce

Cut the steak into 4 equal pieces. This helps the steak cook more quickly & creates more surface area for the marinate to make contact with the steak...yum! Season with a generous sprinkling of kosher salt & freshly ground pepper & place them in a large resealable plastic bag. Combine the shallots, vinegar, sugar & soy sauce in a mixing bowl. Pour the marinade into the bag & toss everything around a bit, to coat the steaks evenly.
Transfer to the refrigerator & marinate for at least 2 hours, or up to 2 days.
Preheat the grill & lightly oil the grates. Remove the steak from the bag & discard the marinade. Grill for 5-7 minutes per side for medium-rare {depending on the thickness}. Transfer to a cutting board & let them rest for 10 minutes. Slice on a 45 degree angle, across the grain, into thin slices & serve.
Click here for the printable recipe.

10 comments:

ANCA said...

ahh so good ur steak:)...

Jennifer said...

This looks great! Definitely going to try it this weekend. What would you serve it with? Love the Memorial Day pictures. Could I use some in Currents?

kate said...

Jennifer~
Thanks! You're welcome to any of the pics. But, they are from the New Canaan parade. So, not sure they would work for you :)
I would serve the steak with any classic summer sides...corn, potato salad, or just a green salad & some roasted potatoes {on the grill}?

Karen said...

This looks delicious - I love grilled flank!

Tony said...

This sounds really good. Balsamic and Soy Sauce really do make a good marinade.

Susanna said...

I made the flank steak this eve..SO DELICIOUS!!!!
Thank you! I will make again and again!!! xSusanna

kate said...

Susanna~So happy you loved it too! Thanks for the plug on your blog :)

Dave Rose said...

If you don't love flank, a similar but (in my opinion, humbly) more tasty option would be to do this with a flat iron steak. Will be trying this on a Flat Iron this week!

Paige said...

Fantastic recipe!! We decided to prepare this last night after searching for an easy (yet not boring) way to enjoy flank steak. It was perfect! Thank you :)

Anonymous said...

I am going to try this same marinade out on a tri tip!

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