Place steak on a baking sheet. Grilled flank steak is one of my all-time favorite steaks to cook – and eat. For corn, allow 15 to 20 minutes. I am going to dive into everything about flank steak – the best flank steak marinade, how to cook, how to customize, how to serve, etc. In a large … For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). This flank steak marinade is highly acidic which means you don’t want to marinate the steak much longer than 12 hours because the acid in the marinade will begin to change the structure of the meat and the muscle fibers can break down and become mushy. Here are detailed instructions so you can make the best grilled flank steak every time. Bringing the steak to room temperature also relaxes the cold muscle fibers so they releases natural moisture which is then reabsorbed into the muscle for juicier results. A full month of easy-to-make recipes and helpful meal-prep tips, this healthy meal plan sets you up for weight-loss success. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Am I supposed to drain it some? 1 large clove garlic, peeled and quartered, 2 small yellow and/or red sweet peppers, stemmed, seeded, and halved, 1 ear fresh corn, husked and silks removed, ¼ small avocado, halved, seeded, peeled, and thinly sliced (Optional), 1 tablespoon Fresh cilantro sprigs for garnish, 1 cup greens, 3 ounces meat, 1/2 cup vegetables, 1 1/2 tablespoons dressing, Back to Grilled Marinated Flank Steak Salad, © 2021 EatingWell.com is part of the Allrecipes Food Group. Which would you recommend for this? If you don’t allow for this calming period, valuable juices will seep out and be lost when you slice into the steak, resulting in less juicy beef. It’s for 1 1/2- 2 pounds. This marinated flank steak recipe will have everyone singing your praises, begging for the recipe and coming back for seconds and thirds. 337 calories; protein 29.2g; carbohydrates 31.1g; dietary fiber 4.7g; fat 12.3g; saturated fat 3.5g; cholesterol 47mg; vitamin a iu 5433.5IU; vitamin c 262.9mg; folate 158.6mcg; calcium 97mg; iron 3.9mg; magnesium 74.7mg; potassium 1061.4mg; sodium 374.6mg. If your marinade contains citrus or a lot of vinegar like this flank steak marinade or marinades common for steak fajitas, don’t marinate longer than 12 hours or the steak can become mushy; otherwise, you can marinate the steak for up to 24 hours. Enjoy! Flank steak is simple to cook with just a little know-how. Grill steak for 5-6 minutes per side and only flip ONCE. The steak will rise to 145 degrees after it rests. This flank steak recipe will have everyone singing your praises, begging for the recipe and coming back for seconds and thirds. Drizzle with the 2 tablespoons reserved marinade. Marinate in the refrigerator for 30 minutes. Your email address will not be published. For the maximum benefit, however, marinate for 12 hours. paprika, pepper, red pepper flakes, dried dill weed, dried oregano, dried rosemary, ground coriander. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in "sheets." Thanks for being the first to report back on this marinade Stephanie! We particularly love serving them our favorite backyard barbecue foods. If you are making flank steak specifically to reheat later then consider cooking it slightly less than your desired doneness because it will cook a little more when reheated. Once the grill is hot, you can adjust the temperature. Transfer steak to a cutting board and let rest for 10 minutes covered in foil. And finally, we converted our unused marinade—a vinaigrette of olive oil, basil, lemon, honey, garlic, and pepper—into a sauce that we drizzled over the perfectly grilled steak. Marinate then grill – that’s it! Flank steak is best if marinated up to the time of grilling but you can make the marinade ahead of time. And the best part of grilled flank steak? NEVER use spray oils once the grill is on. Prepare the marinade. Remove the steak to a cutting board and let rest for 10 minutes before slicing. Flank steak is a relatively long, flat cut of beef, about a foot long, less than one-inch thick with very distinct grains. Very lightly score the flank steak with a sharp knife to make a criss cross pattern on both sides. And the best part of grilled flank steak? Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed). Most steaks will take 5-6 minutes per side but this can vary depending on thickness of your steak and desired level of doneness. Grill time will vary depending on thickness of your steak and desired level of doneness. We season this steak with sugar in addition to salt and pepper to help promote browning during … This flank steak marinade is AMAZING! We took a look at the latest rankings from U.S. News & World Report to see which diets ranked at the top and bottom of their lists. If you keep rotating the steak, it will brown but won’t char. Pound it thin before marinating. How many pounds of meat / what size steak is this for? Marinate in the refrigerator at least 2 hours or up to 12 hours. Here are some of our favorite sides to serve with flank steak: The most common way to serve marinated flank steak is as the main entree with sides. Instead, the steak should be transferred to the counter 30-60 minutes before grilling. Top with sliced steak and enjoy! ","Marinate in the refrigerator at least 2 hours or up to 12 hours. I hope you love it as much as us! The marinade is made with soy sauce, balsamic, lemon juice, brown sugar and seasonings that infuse the steak with tons of flavor. Just pick any of the aforementioned sides and call it dinner! The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak for optimal flavor and juiciness. The flank steak in this salad is grilled and brushed with a molasses-pepper-lime mixture. Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel … The marinade is made with soy sauce, balsamic, lemon juice, brown sugar and seasonings that infuse the steak with tons of flavor. For Cilantro Dressing, combine lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and ground cumin in a blender or small food processor. Heat the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10-15 minutes. What truly sets this flank steak marinade above the rest, however, are the seasonings. Divide Cilantro Dressing into two portions. This steak was SO good that Patrick and I couldn’t stop eating – we polished off almost the entire steak in one sitting! Read on for all you ever wanted to know about your new favorite cut of beef! Follow these simple rules to maintain sanitary conditions and food safety: Flank steak should be marinated for at least two hours in order to reap the benefits of the tenderizing properties. The unique blend adds complex flavor without being overpowering. Place steak on a baking sheet. Don’t over-marinate. Yes! Just be prepared for that. Please read my disclosure policy. In contrast to popular belief, you should NOT poke holes in the steak before marinating. Flank steak is a lean cut of beef, so it is best not cooked above medium or else it can be tough and chewy instead of juicy. Flank steak is quite simple to make as long as you follow my easy instructions. so read on or SKIP to the recipe by using the “jump to recipe” button at the top of the page. Can’t wait to make. Also made your twice baked potatoes, with the gruyere/cheddar combo….those were some darn good melt in your mouth bacon topped taters! It is extremely versatile and a favorite for grilling and stir fries because it should be cooked quickly at high temperatures. Offers may be subject to change without notice. Because, honestly, two full tablespoons of powder seems like a lot to me. When you remove the steak form the marinade, the marinade will drain off naturally. The flank steak marinade is made with richly flavored soy sauce, balsamic vinegar, Worcestershire, and of course plenty of seasonings in perfect proportions. (If I’m feeling lazy or don’t have all the dry spices on hand;). 4-12 hour is the optimal time to marinate this flank steak recipe. All Right Reserved. Second, I am unclear about taking the steak out of the marinade. Wonderful served on soft Kaiser rolls or submarine buns with some grilled onions, green peppers, or mushrooms on the side. Broiling the flank steak mimics the high directional heat of the grill. Used red wine vinegar instead of balsamic and added some chopped cilantro… had to pan cook the steak but took the reserved marinade and made a sauce w/ roux and chicken broth. Only flip the steak using tongs. (I've also included oven and stove top instructions.) Season the steak with salt and pepper, then add the steak to the marinade, tossing to coat. It’s SO easy with zero clean up! "],"recipeCategory":"Main Course","recipeCuisine":"American"}. My oven has a high and low broil setting. Marinated in a balsamic and rosemary marinade then quickly pan seared, this beef is tender and flavourful. Cover and marinate for 30 minutes or up to 4 hours. Filed Under: Dinner Cravings, Game Day Cravings, Grilling Cravings, Meat Cravings, Summer Cookout, Summer Cravings Tagged With: balsamic vinegar, brown sugar, flank steak, grill, grilling, lemon juice, marinade, soy sauce, steak, summer. 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