Good Flank Steak Recipe

[DGNY]

A couple years ago I was searching for a tasty flank steak marinade - not a dry rub, though those are also good. Much experimenting had produced some fine grilling, but I was not quite satisfied. This one popped up on a search for 'World's Best Flank Steak'.
www.vanillagarlic.com/2006/12/best-ever-bbq-flank-steak.html

I can highly recommend this recipe/technique - and offer my thanks to the families who pioneered it. Here is the recipe:

What You'll Need...
3 lbs of good quality flank steak [I use more like 1.5 - 2#]
1/4 cup soy sauce
3 tablespoons of honey
2 tablespoons red wine vinegar
1/2 teaspoon of garlic powder
1/2 teaspoon of powdered ginger (freshly grated could work too I suppose)
3/4 cup of salad oil
1 cup of chopped green onions

What You'll Do...
1) Combine the ingredients into a marinade. Marinate steak in a wide, shallow dish for 2-4 days, piercing with a fork and turning in the morning and at night. Keep covered with plastic wrap.

2) BBQ steak for 7 minutes on each side. [this grill time on a decent fire/coals is on the money]

3) Slice diagonally in thin slices.

Hope someone enjoys as much as we have. And don't be alarmed at the long time marinating - if you prefer, you can just marinate overnight, but the flavor will be less alluring

Regards,

Dyson

 

[rondo]

Mmmmmm, flank steak...

That sounds real good, I now know what I'm making this weekend.

Thanks for the recipe!

 

[redlevel]

The best way to cook flank steak is to grind it up with the rest of the tough cuts into hamburger for chili next winter and cook a nice ribeye instead.

 

[BarbC]

We simply baste it on the grill with a stick of butter melted together with a jar of A-1 sauce. Slice thin against the grain. Serve on hamburger rolls with the extra sauce.

 

[truckemup97]

The best way to cook flank steak is to grind it up with the rest of the tough cuts into hamburger for chili next winter and cook a nice ribeye instead.

That would be my opinion, too. Mostly. There have been some pretty good fajitas made from flank. The marinade sounds good though. Might have to try it on a sirloin.

 

[DGNY]

Flank Steak

If you can get the link, [here repeated, as the prior one was somehow shortened]
Vanilla Garlic: Best Ever BBQ Flank Steak

you will see the comment that this has become a favorite steak. I can vouch for this, as the significant marinating tenderizes and flavorizes beyond one's initial assessment of what is even possible. It is quite astonishing.

Like most here, we have grilled all the steaks and this one is outstanding if you like savory highlights accompanying the beef flavor.

Regards and good eating!

Dyson

 

[rondo]

I'll take a flank or inside skirt steak over any other cut every time. Best beef flavor in my humble opinion. I've found cooking it over a very hot flame in a short amount of time yields the best results. Has to rest for 15-20 minutes before slicing or it's ruined. Slicing it against the grain as thinly as possible is a must. If it comes out tough, you ain't doing it right.

Thanks again Dyson, this one sounds like a winner.

 

[mwtdvm]

Deja Vu all over again

Being a Depression child, my Mom was a frugal and careful shopper. In the 80's she was amazed at the price of flank steak. She had bought it for $0.10/lb in the early '50's because it was too tough for most folks. She doused it with Worcestershire sauce and made diagonal slits on the down side, broiled it for a couple of minutes, flipped it over and then added more Worcestershire and broiled for a couple more minutes. Added some grated sharp cheddar cheese and briefly put it back under the broiler to melt the cheese.
She allowed it to "rest" for 10-15 minutes and then sliced it thin on the diagonal.
That was some fine eating!

While Mom liked to cook, she didn't see any sense in slaving in a hot kitchen when you didn't have to.
OTOH, Fish sticks on Friday are something I have never tolerated since I left for college at 18 1/2

 

[loutent]

7 minutes per side?

That recipe sounds pretty good - have to try it. It is similar in some ways to the marinade that Weber provides with their grills (beer marinade) which is also very good. I think that flank steak is among the best flavored cuts of beef, expecially considering how lean it is. I have a couple suggestions - one (already mentioned) is to allow the meat to come to room temperature - usually about 2 hours or so - never grill a cold piece of beef. Second, I don't think that 7 minutes per side is correct - at least for our Weber (charcoal) grill that is white hot. If I allow more than 3 minutes per side, it's overdone - flank steak has to be very rare - in fact I'd say 2 minutes on the second side but I suppose every grill is a little different.

Thanks for the recipe - gonna give it a try this summer.

 

[PDL]

One question - where was the vanilla that the title suggested?

I use a similar marinade for fresh and tender beef jerky - not the shoe leather type.

But I also add Lee and Perrins, black and white pepper, and Tabasco. Mix em all till they taste good to you. Slice the flank steak across the grain, diagonal and thin and then marinate(sp) in the fridge over night. Smoke, low heat, either hickory, mesquite, etc. Keep refridgerated if any lasts the night. 3 lbs and a few friends doesn't take long to finish off.

 

[Grog]

Anyone who starts a food thread without pics of said food should be drug around the block by their thumbs

 

[DGNY]

Good Flank Steak

Pls see link for pic. 'Fraid my thumbs wouldn't take that abuse...


Regards,

Dyson