Grilled Flank Steak Recipe

Submitted By: Anastasia from Chicago.

Grilled Flank Steak Notes

The marinade for this steak is unbelievable! I can't stop eating it.

Preparation Instructions

Trim flank steak of any fat, sinew and silver skin.

The amount of marinade you will need depends on the size of your steak. The amounts given are for a steak about 3 pounds. Increase or decrease the marinade ingredient amounts as necessary.

Whisk together equal amounts of garlic powder, onion powder, celery salt, black pepper, and salt.

Combine equal amounts of red wine vinegar, Worcestershire sauce, and olive oil. Add the spices to the liquid. Put this marinade along with the flank steak in a large plastic bag. Refrigerate for at least 4 hours, turning after 2 hours.

Take the marinating steak out of the fridge one hour prior to grilling and let it rest at room temperature.

Grill the steak over very hot coals for exactly 5 minutes. Turn the steak over and grill on the other side for another 5 minutes. Remove to a plate and let rest for 5 minutes. Carve at a 35-45 degree angle. This will greatly tenderize the meat.

Helpful Hints

You can make extra marinade for use as a delicious sauce, but set some aside before adding the meat. Do not use the meat marinade. Throw out any left over marinade after the steak has soaked in it.

Quick Shopping List

Garlic Powders, Granulated, Roasted or Very Fine Powder
Granulated, in a glass jar
In a 1/2 cup shaker jar, net wt. 3 oz.
Granulated Onion, White or Toasted
White, in a glass jar
In a 1/2 cup shaker jar, net wt. 2.5 oz.
Celery Salt
In a glass jar
1/2 cup shaker jar, net wt. 4 oz.
Tellicherry Ground Black Pepper
30/60 Mesh (Regular Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.

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