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I am pretty sure that if you are a red meat fan, then you have probably had flank steak on the grill during the summer season. If you have not, well now is the time!
Flank steak, a cut from the lower abdomen of a cow, is a less expensive, leaner, thiner cut of meat than can serve a small group of people. While it can be simply salt and peppered before grilling, I find that it holds up really well with a good marinade that keeps the meat moist and tender. One of the main ingredients to this marinade is soy sauce, so no extra salt is needed. Having said that, I do also use low-sodium soy sauce so that it does not over power the meat flavor.
This cut of meat grills up rather quickly, so you’ll want to keep a close eye on it. Within 10-14 minutes, you should have a perfect medium-rare cooked steak. I like to double check that the internal temperature of the thickest part of the steak reaches 125°-130°F. I let my meat rest on a cutting board with the juice groove to collect all of that tasty juice. I slice the meat against the grain and then mix together the juice with scallion and parsley for a nice jus on the side.
Not that you’ll have any, leftovers are wonderful is a sandwich or on top a bead of greens and veggies. Looking for another great way to enjoy flank steak on the grill?Take a look at my Grilled Flank Steak with Chimichurri. Happy Grilling!
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Grilled Marinated Flank Steak
Ingredients
- ¼ cup low-sodium soy sauce
- ¼ cup Extra-virgin olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 2 medium cloves garlic, minced or finely grated on a microplane
- ½ teaspoon freshly ground black pepper
- 1 ½-2 pounds flank steak
- 1 scallion, roots trimmed and thinly sliced
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- To make the marinade, whisk together the soy sauce, olive oil, Worcestershire sauce, mustard, vinegar, garlic and pepper in a small until combined. Add the marinade and flank steak to a large zip-loc bag, massaging the marinade into the steak. Refrigerate for at least 2 hours and up to 6 hours.
- Prepare a charcoal or gas grill for medium-high direct heat. Lightly oil the cooking grates. Remove the steak from the marinade, discarding the marinade and removing excess marinade on the steak with a paper towel. Grill the steak turning once, until the internal temperature reaches 125°-130°F for medium rare, about 5-7 minutes per side.
- Transfer the steak to a cutting board with a juice groove and allow to rest for 5 minutes. Slice the steak in thin slices against the grain of the meat. Transfer the meat to a serving platter. Pour any accumulated juices from the cutting board into a small bowl. Stir in the scallions and parsley. Serve the steak with the meat jus on the side. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
