There’s something about summer grilling that makes me oh so happy. After almost 3 years of having no BBQ and no location to grill (other than visiting our friends and begging for BBQ’d burgers), we finally moved to a house where we have the room for a BBQ.
Our BBQ was CH’s birthday gift from my parents just after we moved and it has been used by-weekly (or more!) ever since. We have our standby favourites (lemon garlic grilled shrimp, roasted peppers, burgers of course!) but I recently expanded my repertoire to include this amazing recipe.
I was introduced to flank steak a couple summers ago when I helped my friend host an anniversary party for her in-laws. It was a great cut of meat to be shared with many people, it cooked so quickly and was a crowd pleaser, so much so it has now become one of our favourites too!
I played with flavours on this marinade and have finally nailed-down the right quantities, or at least to our liking. As you will see in the photos, I love serving this with roasted potatoes, grilled peppers and salads. But, be sure to check-back in a few days for my left-over recipe that has made its way to the top of the list for reasons to make this dish!
PS – the sauce on-top is my version of a chimichurri sauce that I hope to share soon!
Marinated Flank Steak
Yield: About 10 servings (so, a lot!)
Prep Time: 10 minutes
Cook Time: 15 minutes, plus 10 minutes to rest
- 8 TBSP EVOO
- 2 TBSP Soy Sauce
- 2 TBSP White Wine Vinegar
- 2 TBSP Worcester Sauce
- 1 TBSP Sriracha
- 1 TBSP Yellow Mustard
- 1 TSBP Brown Sugar
- 3 sprigs of Parsley (about 1 TSBP), chopped
- 1 sprig Thyme, chopped
- 3 sprigs Rosemary (about 1 TSBP), chopped
- 2 cloves of Garlic, grated or minced
- S&P (generous amounts of peppper!)
- 2 flank steaks (about 2 lbs each)
In a large bowl, combine all of the ingredients except for the steak and whisk well to combine. Place flank steaks in 2 separate large Ziploc bags. Divide the marinade between the bags, add it in and rub the bags to distribute the marinade. ***Alternatively, add the flank steaks to a large lasagna pan/deep dish, pour the marinade over the steaks and distribute evenly. Cover with saran-wrap***
The marinade can be left for as little as a few hours, or overnight. Obviously the longer the better, but even after a few hours it is delicious!
Once the steak has marinated, remove from the bag and discard the liquids. Allow the steak to rest at room temperature for a minimum of 30 minutes before grilling.
Pre-heat the grill to a medium-high setting.
Place the steaks on the grill and cook for approximately 7 minutes per side, or to your liking. It’s hard to give guidelines when grilling, because BBQ’s vary so much, so trust your instinct and go with it. I like to rotate my steak a quarter turn after 3 minutes to get the nice grill marks, but it isn’t necessary.
Remove from the BBQ and allow steaks to rest for 10-15 minutes to absorb the juices.
Cut the steaks against the grain, on an angle and be sure to slice it thin. Serve with your favourite accompaniments!
Recipe from the JBean Cuisine kitchen.