Sundays have traditionally meant something from the grill for our evening meal. Typically, the relaxed, kick- back day or just the opposite, one where everything scheduled for the weekend had to be wrapped up, a steak on the barbecue has been the easy answer. As the family grew, however, New York Loin steak was not easy on the budget. We had barbecued Flank Steak in California with great results and decided to try it again here in Arizona. It is now the family favorite for a Sunday evening meal. We serve it with a baked potato smothered in sour cream and grated cheddar cheese or dripping with butter and a side of fresh baby carrots. The secret to a tender Flank Steak is in marinating it for as many hours as you can. The longer, the better. Overnight, the best. Turning the steak during the marinating process helps the juice soak deep into the steak and soften those strips of beef. I also like to make three slight crosswise slices over the meat to encourage the marinade to soak in.
large flank steak 2 pounds and greater
1/4 C soy sauce
2 TBLS olive oil
2 TBLS honey
1 TBLS red wine vinegar
1 large clove of garlic crushed
1/2 tsp. ground ginger or 1 tsp. minced fresh ginger root (I always use the ground ginger in the can)
Mix the ingredients together well and pour over the steak in a plastic 9×13 pan to marinate or in a large zip closing, heavy duty storage bag. Marinate for several hours. Flip during marinating.
Heat the grill for 5 minutes. Place the steak over direct heat on the grill and pour about half of the left over marinade on it. Depending on the thickness of the steak and the heat of your grill, cook for about 7 minutes per side. Pour the other half of the marinade over the steak when you flip it to the other side. That will give you a hint of pink in the center. Test to see if it is done to your likeness by removing to platter and making a small slit in thickest and thinest part of the steak. You can always cook the thicker portion only, a little longer.
Slice steak diagonally (cross-grain) as shown in above photo.
Why do you keep doing this to me? I’m salivating…
Thanks for sharing this delicious recipe. Sometimes the “old” stuff is best – reminds me of Mom’s good old-fashioned cooking.