Flank steak is my favourite cut of meat – very lean (one of the healthiest beef options), affordable, and so tasty when marinated overnight. It also makes great leftovers.
Marinated Flank Steak
Servings: 6 servings
Ingredients
- 1½ pounds flank steak
- ¼ cup soy sauce
- 3 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 tsp Asian chili sauce
- 1 tsp freshly ground black pepper
Instructions
- Rinse and pat dry the flank steak. Score the meat in a diamond pattern, to allow the flavour of the marinade to penetrate.
- In a bowl, combine all the ingredients other than the flank steak, mix well.
- Pour the marinade into a flat dish or large Ziploc® bag. Place the meat in the marinade and cover/seal. Place in the fridge for 6 hours or overnight, turning 2-3 times.
- Preheat the BBQ on high, and brush the grill with oil to prevent sticking. Place the flank steak on hot grill, reduce heat to medium. Grill approximately 5 minutes per side for medium. Allow the steak to rest for 3-5 minutes before carving.
- Meanwhile, place the marinade in a small heavy saucepan and bring to a boil. Cook for 2-3 minutes.
- Carve the steak into thin slices on the diagonal, against the grain. Drizzle cooked marinade over the meat.
Notes
Prepare the marinade one day, and BBQ the next day.
A great investment is a digital meat thermometer. For steaks and burgers, remove from heat when thermometer reads 5F lower than desired doneness. Temperature will continue to rise while resting. Rare 125F, Medium 145F, Medium Well 150F, Well Done 160F
