Kittencal's Marinated Grilled Flank Steak

"Plan ahead the steak needs to be marinated for 24 hours --- THIS IS IMPORTANT allow the beef to sit out on the counter until almost room temperature this is a most critical step to relaxe the meat fibers to create the most tender steak, this might take about 3 hours so start this well in advance ---remember to carve the cooked steak at a 35-45 degree angle to insure tender meat :)"
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Nif_H photo by Nif_H
photo by breezermom photo by breezermom
photo by jessymroberts photo by jessymroberts
photo by jessymroberts photo by jessymroberts
Ready In:
24hrs 12mins
Ingredients:
11
Serves:
4
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ingredients

  • 907.18 g flank steaks
  • McCormick's Montreal Brand steak seasoning (to taste, or freshly ground coarse black pepper)
  • salt (to taste, I use seasoned salt if using black pepper)
  • MARINADE

  • 157.80 ml vegetable oil
  • 78.78 ml soy sauce
  • 59.14 ml red wine vinegar
  • 44.37-59.16 ml honey (can use 3-4 tablespoons real maple syrup, DO NOT substitute brown sugar)
  • 44.37 ml Worcestershire sauce
  • 1.23 ml ground ginger
  • 29.58-44.37 ml coarsley chopped fresh garlic
  • 2 green onions, coarsley chopped
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directions

  • In a bowl combine all marinade ingredients until well combined.
  • Score the surface of the uncooked steak about 1/4-inch deep across the grain.
  • Place the marinade into a large heavy resealable plastic bag then add in the beef.
  • Seal bag and toss meat to coat with the marinade.
  • Place the bag into a large bowl.
  • Refrigerate for 24 hours (tossing the bag a couple of times during the refrigeration time).
  • Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat.
  • Place on a large plate (I use a jelly-roll pan) and allow to sit out on the counter until almost room temperature, this might take about 3 or more hours.
  • Preheat grill to high heat.
  • Place on grill and season with steak seasoning or fresh ground black pepper and a little salt.
  • Grill the meat about 5-6 minutes per side for rare doneness (turning ONLY one time, do not overcook the meat as it will cook a little more after removing from the grill).
  • Remove to a plate/s and allow to sit for 10 minutes before slicing.
  • Slice the meat across the grain.

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Reviews

  1. Very nice! I liked scoring the steak - it soaked up more of the delicious marinade. I cooked mine for just over 4 minutes a side and it was nice and rare. We enjoyed this with grilled cauliflower and pasta salad. Made for Kittencal's Grilling Game. Thanks Kittencal! :)
     
  2. This is a wonderful marinade and I will definitely use it again. It's different than the one I usually use in that it has a tad of sweetness to it. My husband loved it. I made it exactly as it is written except that I forgot to season with the McCormick's. Hopefully next time I'll remember it! Thanks so much!
     
  3. WOW this was fantastic. What flavor. I decided to limit the amount of seasoning, afraid it might be to saltly, so just sprinkle a little on top before grilling and it was perfect. Made exactly as written. This recipe is a keeper for sure. Thanks Kitten. Your recipes are the best!
     
  4. Now THIS was fabulous! Such a tender steak and such wonderful flavor! I used seasoning salt and black pepper and no green onions.
     
  5. Very tender flank steak. I used a 1 lb flank steak, and halved the marinade. I found it was a little sweet, but that's probably because of the smaller piece of meat. DS loved it...he loves sweet stuff! I used "Southern Seasoning" instead of Montreal seasoning...personal preference. I did use tamari instead of regular soy, so I decided to limit any other seasoning with salt. This was a wonderful dinner for a night on the grill. Thanks for posting. Made for Family Favorites, ZWT5.
     
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Tweaks

  1. Very tender flank steak. I used a 1 lb flank steak, and halved the marinade. I found it was a little sweet, but that's probably because of the smaller piece of meat. DS loved it...he loves sweet stuff! I used "Southern Seasoning" instead of Montreal seasoning...personal preference. I did use tamari instead of regular soy, so I decided to limit any other seasoning with salt. This was a wonderful dinner for a night on the grill. Thanks for posting. Made for Family Favorites, ZWT5.
     

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