When I’m grilling for a crowd, one of my favorite cuts of steak to marinate, cook and serve is the flank steak. Also known as the London broil, this thin cut of meat is from the belly of the cow.
This cut is a favorite of mine for a couple of reasons. It has wonderful flavor on it’s own, and it’s comparatively cheap. It takes only minutes to grill, and it’s a friend to rub and marinade alike. Flank steak can be melt-in-your-mouth tender, especially when sliced correctly. Finally it pleases even the pickiest of meat-eaters, as those who prefer their meat rare can draw slices from the thicker center, and those who prefer their red meat cooked to a pale gray can suffice with the tapered ends.
I usually don;t post about flank steak – it’s so easy to make that it almost seems redundant – but every so often I come up with a marinade that I just have to share.
When I threw this recipe together, I was looking for something simple and flavorful, and this easily satisfied both of those requirements. I served the following recipe with a side of quinoa salad, and some grilled ears of corn.
- 1.75 lb flank steak
- 1/3 cup soy sauce
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 3 cloves garlic – minced
- 3 tbsp lemon juice
- 3 tsp Dijon mustard
- Salt and pepper to taste
Whip together all ingredients (except the flank steak) in a mixing bowl.
Place the steak in a large ziploc bag, pour in the marinade, and allow the steak to marinate for 1-4 hours.
Preheat the grill over high heat.
Coat the grates with olive oil or grilling spray, and grill the steak over high heat for 4-5 minutes on each side (turning only once). A nice char will have formed on the steak, but try to resist tearing into it just yet. Let your creation rest for 8-10 minutes. Please. It will be better.
Slice the flank steak against the grain, and serve hot!
Oh, and guess what. Apparently this would be ok on a paleo diet, even though soy sauce doesn’t qualify… but it’s ok.