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Another Marinated and Grilled Flank Steak

Flank steak is one of my family’s favorite steaks. They are ideal for marinating, juicy, and have an excellent beef flavor. They are tough but slicing thin across the grain solves that problem. Some recipes recommend slicing them on an angle to the cutting board, which produces a wider slice of meat. This will also result in a tougher slice because the muscle fibers are longer than if the knife blade is perpendicular to the cutting board.

1 flank steak

Olive oil for brushing

Salt to taste

Coarse ground black pepper to taste

Prepare the marinade (recipe follows). Trim excess fat from the meat. Place the meat in the zip-top bag with the marinade. Zip the bag almost closed, expel as much air as possible, zip the bag fully closed. Marinate the steak refrigerated for 24 to 48 hours (48 is better). Prepare the grill for a hot fire and direct cooking. Remove the steak from the zip-top bag, discarding the marinade. Grill the steak directly over the fire (lid closed) for 5 minutes per side for a thin medium rare steak. Thicker steaks will require turning again and an additional 5 to 8 minutes. I remove the steak when it reaches 130°F. by the time you get it to the kitchen it will be 135°F, medium rare.


1 cup beef stock

1/3 cup soy sauce

3 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

2 tablespoons tomato paste

Combine all ingredients and blend thoroughly.


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