Boston Chef's Marinated Flank Steak

“This is from the Wall Street Journal from July 15, 2006 and it is Michael Schlow's recipe. He owns 3 Boston area restaurants: Radius, Via Matta and Great Bay. The chef is from Brooklyn originally. Note-There is a 24-36 hour marination not in the cooking time.”

Ingredients Nutrition


  1. In a large bowl, combine all the marinade ingredients and whisk well.
  2. Pour into a large Ziploc bag and add the steak; seal the bag and refrigerate for 24-36 hours.
  3. Thirty minutes before grilling, preheat the grill to high and remove the steak from the refrigerator.
  4. Transfer the meat to a platter and reserve the marinade for basting.
  5. Season the steak on both sides generously with salt and pepper.
  6. Place the steak on the hot grill and cook for 2 minutes.
  7. Rotate the steak a quarter turn to mark the steak which promotes even cooking and makes an attractive grill pattern on the meat.
  8. Cook for 2 minutes more, then turn and sear the other side.
  9. Dab the marinade onto the meat with a pastry brush.
  10. Cook for 2 minutes, then mark by rotating a quarter turn. Cook another 2 minutes and baste again.
  11. Reduce the heat to low and transfer the steak to the warming shelf placed in the highest position. If you don't have a warming shelf, move the meat to a cooler section of the grill.
  12. Close the lid and continue to cook for 8-12 more minutes more for medium-rare, depending upon the thickness of the steak.
  13. Lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.
  14. Allow the meat to rest for 5 minutes off the grill before thinly slicing it across the grain on a slight bias, 1/4-1/8 of an inch thick.
  15. Serve warm.

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