Marinated flank steak

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Marinated flank steak

What is Flank Steak

Flank steak is a lean, somewhat hard but flavorful reduce of beef that benefits from the tenderizing effects of a marinade. It is greatest cooked medium uncommon and thinly sliced at an angle across the grain of the meat.

Ready this way, marinated, cooked rapidly at high heat, and thinly sliced, flank steak pretty much melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak in a large cast iron frying pan as nicely.

What’s in the Marinade?

The flank steak marinade in this recipe calls for a lovely mix of soy sauce, honey, and garlic. It operates wonderfully for this lower of meat.

For more Southwestern flavors, see our carne asada recipe. Do you have a favored flank steak marinade? Or a grilling trick for flank steak? If so, please allow us know in the comments.

Love flank steak? Attempt These Recipes:

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Grilled Marinated Flank Steak Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Marinating time: two hrs
  • Yield: Serves six

Elements

  • one/3 cup further virgin olive oil
  • two cloves garlic, minced
  • 2 tablespoon red wine vinegar
  • 1/three cup soy sauce
  • 1/4 cup honey
  • one/2 teaspoon freshly ground black pepper

1 Marinate the steak: Combine the marinade components in a massive non-reactive bowl.

Spot steak in the bowl and turn so that it is totally coated with the marinade. (You can also spot the steak and marinade in a freezer bag and location it in a bowl.)

Chill and marinate for at least two hours and up to overnight.

2 Prepare your grill for substantial, direct heat with one portion of the grill for decrease, indirect heat. The grill is sizzling adequate when you hold your hand about an inch above the scorching side and you can only hold it there for about a 2nd.

3 Grill the steak: Eliminate the steak from the marinade and gently shake off the extra marinade from the steak (but make positive there is nevertheless a coating of it, you are going to want the oil on it to aid preserve 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 support kind a savory crust on the steak.

Place steak on the sizzling side of the grill. Grill for a minute or two on every single side to get a excellent sear, then move the steak to the cooler side of the grill, cover and cook a couple of minutes more till accomplished to your liking.

How do you know when the steak is completed? A single way to tell is to poke it with your fingertips. Even though the steak is even now raw, test it with your fingers it will be very squishy. Which is what a quite rare steak feels like. Touch the tip of your nose and that’s what a really well completed steak feels like. Here is a visual guide, the finger test to check the doneness of steak.

Otherwise use a good meat thermometer (I advocate a thermapen.) Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium unusual, and 145°F for medium.

four Rest the steak: When the steak has cooked to your preferred degree of doneness, get rid of from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat although the steak rests for 10 to 15 minutes.

five Slice across the grain: Notice the route of the muscle fibers of the steak this is called the grain of the meat. Flank steak is a very lean reduce that will be challenging and chewy unless of course you minimize it in a way that breaks up the muscle fibers.

So, reduce the steak across the grain of the meat, at a steep diagonal, so that the slices are broad. I discover it simplest to use a extended serrated bread knife for this, but any long sharp knife will do.

If you want, you can take the excess marinade and bring it to a boil, simmer for numerous minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.

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