The first time I prepared this flank steak, I was hosting my NYC girlfriends at my house in the ‘burbs for the first time. It was a big hit, so I’ve been making it ever since. In the winter, I use my grill pan. It does the trick when sparking up a charcoal grill is out of the question. At the first sign of warm weather, it’s curtains for the grill pan until next winter.
It all starts with a marinade. In a bowl, combine all the ingredients.
Score the steak against the grain four or five times on both sides. This allows the flavors to better absorb into the meat. Put the meat into a zip-top bag. Pour the marinade on top of the meat. Seal the bag, making sure to release any excess air. Removing the air allows the marinade to have the most contact with the meat.
Store the flank steak in the fridge for at least 2 hours, but up to 24 hours. When you are ready to cook it, drain as much liquid off the meat before placing it on the grill. Allow the flank steak to cook for about 7 minutes on each side.
Remove the meat from the grill to cool. Let the meat rest for at least 10 minutes so that the juices can redistribute throughout the steak.
If you want a quick and easy sauce to go with the steak, put the marinade in a saucepan with 1 cup of beef stock. Bring the sauce to a gentle boil for about 15 minutes or until thickened. I know that using the marinade is a controversial technique, but the high boiling temperature is sure to kill off any bacteria that you may be concerned about. If it makes you feel better, Prepare double the amount of marinade in the beginning and set aside one cup to use for the sauce.
Slice the steak against the grain into thin pieces. Drizzle a little of the sauce on each serving. This flank steak is amazing no matter what you serve it with. This time, I made Garlicky Green Beans and Roasted Spiced Sweet Potatoes. Out of this world!
- 2 pounds flank steak
- 1/3 cup soy sauce
- 1/3 cup olive oil
- 1/4 cup red wine
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tablespoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon coarse ground pepper
- 1/4 teaspoon cayenne pepper
- Whisk together all the ingredients for the marinade into a bowl.
- Score the flank steak against the grain 4 or five times on both sides.
- Put meat into a zip-top bag. Pour the marinade on top of the meat.
- Seal the bag, making sure to release any excess air.
- Store the flank steak in the fridge for at least 2 hours, but up to 24 hours.
- When ready to cook it, drain liquid off the meat before placing it on the grill.
- Cook for about 7 minutes on each side. Remove the meat from the grill to cool.
- Allow meat rest for at least 10 minutes.
- Put marinade in a saucepan with 1 cup of beef stock.
- Bring the sauce to a gentle boil for about 15 minutes or until thickened.