Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. Typically it is used for fajitas but if you marinate it, it becomes a flavorful piece of meat. You can add to a salad, create a chimichurri sauce to drizzle on top, stir fry with vegetables and many more options. I marinated this cut for 2 days which made it tender and very flavorful.
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Jeanine on the Scene
Grilled Marinated Flank Steak
Create a tender flank steak by marinating for 2 hours or overnight. The longer you marinate, the more tender the meat will be. Make sure to grill to medium rare; let sit to rest for 15 minutes and then cut against the grain.
Ingredients
- 1 1/2 lb. Flank Steak
- 1/2 cup Balsamic vinegar
- 1/4 cup Reduced sodium soy sauce
- 1/4 cup Olive Oil
- 1/4 cup Packed Brown Sugar
- 1 TBSP Worcestershire Sauce
- 1 TBSP Dijon Mustard
- 1 TBSP Pepper
- 2 tsp. Crushed garlic
Instructions
- Whisk all ingredients in a bowl
- Rinse Flank Steak and wipe with a paper towel
- Place flank steak in gallon zip lock bag and add marinade; moving it all over the meat
- Place meat in the refrigerator for at least 2 hours, preferably overnight to marry with the meat and tenderize
- Take meat out of refrigerator when ready to cook. Take out of marinade and set aside
- Put marinade in a pot to heat thoroughly. Then set aside to drizzle on the cooked meat
- Cook steak on medium high heat on a grill for 6 minutes per side.
- Let meat set for 15 minutes before cutting against the grain
BBQ and rest 
Juicy, flavorful slices
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