Focused recipe
Grilled Flank Steak
Tender and flavorful grilled flank steak marinated overnight for maximum taste. The marinade infuses the meat with savory goodness, while grilling creates a beautiful char on the outside and juicy interior. Serve with mashed potatoes, grilled corn, or white rice for a satisfying meal.
American Updated 8/6/2014
Ingredients
Measured from the catalog payload.
- 1 1/2 lbs flank steak
- 1 teaspoon salt
- 3 tablespoons red wine vinegar
- 5 tablespoons soy sauce
- 2 tablespoons worcestershire sauce
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper powder
- 1/2 cup olive oil
- 2 teaspoons garlic minced
- 1 piece lemon juiced
- 1/2 teaspoon ground black pepper
Instructions
6 cooking steps
- Season the flank steak with salt on both sides.
- In a bowl, combine the red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, paprika, cayenne pepper, olive oil, minced garlic, lemon juice, and black pepper. Whisk until well blended.
- Place the flank steak in a sturdy resealable freezer bag. Pour the marinade into the bag, press out the air, and seal securely. Refrigerate for at least 8 hours or overnight.
- Preheat the grill to high heat. Grill the marinated flank steak for 6 to 7 minutes per side, or until desired doneness is reached.
- Remove the steak from the grill and let it rest for 10 minutes before slicing.
- Slice the steak against the grain into thin strips. Serve with white rice, grilled corn, or grilled potatoes on the side.
Catalog details
Useful for browsing and sync.
Dinner, Lunch, Main Course, Beef grilled, marinated, meat, Savory Public recipe Revision 1