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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!