Marinated Flank Steak RecipeWritten by CMP on June 23, 2008
The best flank steak I ever had was prepared by a co-worker some years ago and featured a Korean-style marinade for which he refused to divulge the full list of ingredients. I've never fully tried to replicate it for fear of complete failure, but I still love marinated flank steak. This one is done in an Asian style soy-based marinade, seared over direct heat, then finished off the heat.
- 1 Flank Steak (about 1 1/2 lbs)
- 1/4 Cup Soy Sauce
- 1/4 Cup Olive Oil
- 1 Tbs Fresh Ginger, chopped
- 1 Clove Garlic, chopped
- 2 Tbs Rice Wine Vinegar
- 1 Tbs Honey
- 1 Tsp Chili Flakes
- 1 Lime, juiced
Combine all ingredients (except the steak) in a mixing bowl and whisk to combine. Place your flank steak in a large gallon sized ziploc bag then pour marinade into the bag. Get as much of the air out of the bag as you can, then seal and rotate a few times to get the marinade all over the meat. Refrigerate for up to two hours.
Remove meat from marinade about 1/2 hour before grilling. Wipe off excess marinade ingredients and let stand at room temperature for 30 minutes.
Grill over direct-high until a nice crust forms (about 3-4 minutes per side). Move off to the side of the grill and continue cooking, covered, about 5-7 minutes longer. Remove from grill and let stand for 10 minutes before cutting into it. Slice thinly, against the grain.
Note: As grilling season comes to an end, the steak can be prepared on a cast iron stove top griddle.