Our favorite way to grill flank steak!
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- 1/4 cup soy sauce see notes
- 1/4 cup Worcestershire sauce
- 2 tablespoons fresh lemon juice I usually use bottled
- 2 tablespoons fresh cilantro chopped, I don't add
- 1 tablespoon fresh ginger minced, I use bottled usually
- 1 1-1 1/4 lb flank steak trimmed
- minced garlic my addition
- pinch crushed red pepper flakes my addition
Ingredients
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- Original Recipe: Whisk first 5 ingredients to blend in 13x9x2 inch glass baking dish. Add steak and turn to coat. Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan and bring to boil. Grill or broil steak about 5 minutes per side for rare. Transfer steak to platter; let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce.
Stacy's Notes: This is our go-to marinade for flank steak. We use low-sodium soy sauce, or usually a combination of Bragg liquid aminos and some soy sauce, Worcestershire, bottled lemon juice, bottled ginger, bottled minced garlic and a pinch of crushed red pepper. I don't use cilantro, but use it if you enjoy the flavor! We typically marinate this in the refrigerator, covered, for about 2 hours before grilling, and be sure to bring the meat to room temperature before you put it on a hot grill. I sometimes drain the marinade and boil it off in a saucepan and we use it as a dipping sauce.
Tim grills this steak outside on the grill and it is delicious every single time!
NOTE: Be sure to let the meat rest for at least 10 minutes, to allow the juices to redistribute! Then, with a flank steak (and also a skirt or hanger steak), it's very important to cut it across the grain, otherwise is is very tough. If you let it rest, and cut across the grain, it will be tender, juicy and delicious!
Enjoy!