Grilled Marinated Flank Steak

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I am pretty sure that if you are a red meat fan, then you have probably had flank steak on the grill during the summer season.  If you have not, well now is the time!

Flank steak, a cut from the lower abdomen of a cow, is a less expensive, leaner, thiner cut of meat than can serve a small group of people.  While it can be simply salt and peppered before grilling, I find that it holds up really well with a good marinade that keeps the meat moist and tender. One of the main ingredients to this marinade is soy sauce, so no extra salt is needed.  Having said that, I do also use low-sodium soy sauce so that it does not over power the meat flavor.  

This cut of meat grills up rather quickly, so you'll want to keep a close eye on it.  Within 10-14 minutes, you should have a perfect medium-rare cooked steak.  I like to double check that the internal temperature of the thickest part of the steak reaches 125°-130°F.  I let my meat rest on a cutting board with the juice groove to collect all of that tasty juice.  I slice the meat against the grain and then mix together the juice with scallion and parsley for a nice jus on the side.

Not that you'll have any, leftovers are wonderful is a sandwich or on top a bead of greens and veggies.  

Looking for another great way to enjoy flank steak on the grill? Take a lookout my Grilled Flank Steak with Chimichurri. Happy Grilling!

Printable Recipe

Grilled Marinated Flank Steak

serves 4 to 6

1/4 cup low-sodium soy sauce

1/4 cup Extra-Virgin olive oil

2 Tablespoons Worcestershire sauce

1 Tablespoon Dijon mustard

2 teaspoons balsamic vinegar

2 medium cloves garlic, minced or finely grated on a microplane

1/2 teaspoon freshly ground black pepper

1 1/2 - 2 pounds flank steak

1 scallion, roots trimmed and thinly sliced

1 Tablespoon chopped fresh flat-leaf parsley 

To make the marinade, whisk together the soy sauce, olive oil, Worcestershire sauce, mustard, vinegar, garlic and pepper in a small until combined.  Add the marinade and flank steak to a large zip-loc bag, massaging the marinade into the steak.  Refrigerate for at least 2 hours and up to 6 hours.

Prepare a charcoal or gas grill for medium-high direct heat.  Lightly oil the cooking grates.  Remove the steak from the marinade, discarding the marinade and removing excess marinade on the steak with a paper towel. Grill the steak turning once, until the internal temperature reaches 125°-130°F for medium rare, about 5-7 minutes per side.  Transfer the steak to a cutting board with a juice groove and allow to rest for 5 minutes.  Slice the steak in thin slices against the grain of the meat.  Transfer the meat to a serving platter.  Pour any accumulated juices from the cutting board into a small bowl.  Stir in the scallions and parsley.  Serve the steak with the meat jus on the side.  Enjoy!