Marinated Flank Steak Equals Summer
Flank steak is well known and loved for its quick cook times and delicious flavor. On the other hand, it does get a reputation of being tough. This more than likely due to it being overcooked. The solution? Marinated in a garlicky, tangy, delicious, and simple marinade!
This recipe has become my go-to marinade for flank steak, and I’m so excited to share it with you. Read on to learn more about the history of the recipe, and try it out for yourself!
My dear friend Morgan, who was part of my Kitchen Memoirs series last year, has so graciously shared her family’s flank steak recipe with me. In her story, she reflects on fond summer memories and delicious simple meals. The one that stands out the most is this marinated flank steak. Her Dad would make it on a regular basis, but only in the summer.
“It isn’t summer without Flank steak!”, she’s previously exclaimed after serving it on a lovely summer’s night last year. After my first bite, I was hooked: this steak is unbelievable! Realistically, anything come out of a Jappe household is going to be unbeatable. My Mom still talks about the “Jappe’s Fajitas” that we had years ago on a family vacation to Lake Powell.
How To Make Marinated Flank Steak
Like I mentioned before, flank steak is a relatively lean cut, meaning that it has a tendency to get overcooked quickly. An acidic marinade tenderizes the meat, infusing delicious flavor at the same time. This marinade makes my mouth water just thinking about it: balsamic vinegar, Worcestershire, lemon juice, lots of garlic, dried herbs, and olive oil. It imparts such a wonderful flavor on the flank steak, but the best part is that the recipe is completely versatile!
Only have orange juice? No problem.
No dried thyme? Replace it with something else.
Out of balsamic? I would highly encourage you to make a trip to the store… But other vinegars will do, too.
Grilling Marinated Flank Steak
Unlike other larger cuts of beef, flank steak takes an incredibly short amount of time to cook. As I’ve mentioned a number of times: the trick to flank steak is to not overcook it. Realistically, you’ll need just a few minutes per side to get incredibly tender and juicy results. Check out my article for How To Grill Steak: A Comprehensive Guide, for the suggested cooking temperatures for steak.
How To Serve Marinated Flank Steak
Marinated flank steak is delicious on its own, but it also makes great tacos, stir fry, steak and eggs, or steak sandwiches. I personally love serving it on a large platter with a variety of grilled vegetables as a side. It’s simple and fresh: the perfect summer meal.
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Bob's Marinated Flank Steak
Ingredients
- 2 Tbsp balsamic vinegar
- 2 Tbsp lemon juice
- 1 Tbsp Worcestershire sauce
- 1 Tbsp garlic, minced
- 1/4 cup olive oil
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp paprika
- 3 flank steak
Instructions
- Combine all the marinade ingredients in a medium bowl, whisking to combine.
- Place flank steak in a large glass bowl (or zip top plastic bag), and pour marinade over. Toss to coat the meat completely.
- Allos to marinade for 2 hours and up to overnight.
- When ready to grill, preheat grill to 500º. Place flank steak on the grill for 4 minutes, and then flip to other side. Cook until desired internal temperature is reached. If you're looking for medium to medium-rare, this should take about 5 minutes, and the temperature should read 130º.
- Remove steak from grill and tent loosely with tin foil.
- Slice steak against the grain to serve.
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