Please any beef lover with this Grilled Flank Steak in our House Marinade!
Yum
We can't get through summer without a good grilled steak and some wonderful sides. Beef is my choice of meat when grilling but MGG really likes to keep it light with fish or chicken most often with the occasional beef dish thrown in. But today is all about the beef!
My favorite cut of beef is a filet mignon for it's tenderness but today we are going to play around with another favorite, the flank steak. Flank steak is a long flat, tougher cut of meat that sits along the belly of a cow. It has tons of intense beefy flavor and it's the perfect cut for marinating and grilling which increases the tenderness. The results? A juicy tender cut of meat!
Eat it thinly sliced and cut against the grain for maximum tenderness.
Two tips for grilling flank steak:
2-3 pound flank steak
2 T balsamic vinegar
1 lemon, juiced
1 1/2 T Dijon mustard
1 T Worcestershire sauce
2 T finely minced garlic
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1 tsp paprika
1/4 cup olive oil
My favorite cut of beef is a filet mignon for it's tenderness but today we are going to play around with another favorite, the flank steak. Flank steak is a long flat, tougher cut of meat that sits along the belly of a cow. It has tons of intense beefy flavor and it's the perfect cut for marinating and grilling which increases the tenderness. The results? A juicy tender cut of meat!
Eat it thinly sliced and cut against the grain for maximum tenderness.
Two tips for grilling flank steak:
- Best when cooked to medium rare or medium. If you cook this any longer the meat will not be as tender.
- Tough fibers all run in a single direction so it is imperative that you cut "across the grain" to ensure you get tender slices of beef. This allows you to sever those fibers and makes the meat easier to chew.
About Marinating
Flanks steaks take well to marinades and they can help to tenderize the meat. We have a standard marinade for most of our beef recipes that we call our "house marinade". It is made up of delicious ingredients such as balsamic vinegar, mustard, Worcestershire sauce, and lots of garlic and herbs. Yum! This flavor bomb enhances the meat and gives you one heck of a tasty piece of steak! Try it on other cuts of steaks too.
I find that the easiest way to marinade any piece of meat is to mix the marinade and put it in a ziploc bag along with the meat. Seal it tight and slosh that marinade all over the meat making sure it's all coated. Then pop it in the refrigerator for 3-4 hours turning it over every so often so coat all sides with the deliciousness.
How to cook flank steak
High heat and quick cooking is the best way to cook flank steak. It can be grilled, seared, braised or stuffed. Today we are going to grill it. You can use an outdoor grill or inside on a grill pan. It cooks fairly quickly and you don't want to cook this above medium or it will become tough. Medium rare is best.
What side dishes go with it?
Just about anything from potatoes to corn go with steak. Here are some of my favorites:
More flank steak?
Grilled Flank Steak with House Marinade
2-3 pound flank steak
2 T balsamic vinegar
1 lemon, juiced
1 1/2 T Dijon mustard
1 T Worcestershire sauce
2 T finely minced garlic
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1 tsp paprika
1/4 cup olive oil
Place the flank steak in a ziploc bag. Mix the remainder of the ingredients in a measuring cup and mix well to blend. Pour over the flank steak and seal the bag. Rotate the bag so that the marinade covers all sides of the meat. Place in the refrigerator and allow to marinate for 3-4 hours turning over every so often. Remove the bag from the refrigerator and set it on the counter allowing the meat to come to room temperature for about 1 hour.
Preheat an outdoor grill with cover down to high heat. Alternatively, you can preheat an indoor grill pan over high heat. Once heated reduce temperature to medium high. Oil the grill grates so the meat does not stick. Remove steak from the marinade and place on the grill. Cook on the first side for 6 minutes. Turn and cook on the second side until the temperature reaches 145 degrees for medium rare. Remove from the grill and tent with foil allowing to rest for 5 minutes.
Cut meat across the grain into thin strips. Serve.
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