Delicious and tasty twist on flank steak.

This marinated flank steak boasts a perfect balance of umami, zing, and acidity, enhanced by aromatic garlic and ginger. The high-heat grilling creates a flavorful crust, while resting ensures juicy tenderness. Slicing against the grain maximizes tenderness, making each bite flavorful and succulent. Its versatility adds to its greatness. I appreciate the easy prep and recipe results of this steak. Tasty and flexible prep. Good even when made ahead and marinated a day or so.

Ingredients

For the Marinade

• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon ground ginger
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)

For the Flank Steak

• 1 1/2 pounds flank steak
• Freshly ground black pepper
• Salt
• Fresh herbs for garnish (optional, such as parsley or cilantro)

Directions

Marinate the Steak

1. In a medium bowl, whisk together all the marinade ingredients until well combined.
2. Place the flank steak in a large resealable plastic bag or a shallow dish.
3. Pour the marinade over the steak, making sure it is well coated.
4. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight. Turn the steak occasionally to ensure even marination.

Grill the Steak

1. Preheat your grill to high heat (about 450-500°F / 230-260°C).
2. Remove the steak from the marinade, letting any excess drip off. Discard the marinade.
3. Season the steak with a bit of freshly ground black pepper and salt.
4. Place the steak on the hot grill and cook for about 4-5 minutes per side for medium-rare, or adjust the time to your desired level of doneness.
5. Use a meat thermometer to check the internal temperature: 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium.

Rest and Serve

1. Once the steak is done, remove it from the grill and let it rest for about 5-10 minutes to allow the juices to redistribute.
2. Slice the steak thinly against the grain.
3. Garnish with fresh herbs if desired.
4. Serve with your favorite sides and enjoy!

Tips

• Slicing against the grain is crucial for a tender bite.
• If you don’t have a grill, you can also cook the steak in a cast-iron skillet on the stovetop over high heat.
• For added flavor, you can reserve a bit of the marinade (before adding the steak) to use as a sauce by simmering it until slightly reduced.