Mmmn! Can you not just see this grilled flank steak tasting amazing with an icy cold beer? Oh yes! What makes this steak taste so good is the marinade. I love this recipe for flank steak marinade and I hope you will too.
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Flank steak, once a low-budget cut of meat has become trendy and popular once again. When marinated and grilled, this steak is tender and flavorful. This flank steak marinade is mildly spicy and perfect for flank steak fajitas. I serve the steak grilled medium-rare, sliced thin with sautéed onions, red bell peppers, guacamole, cheddar cheese and tortillas. It’s one of my favorite dinners. Left-overs are also delicious mixed in with a healthy green salad tossed in a red wine vinaigrette.
Flank steak can be a bit of of a tough cut of meat. This is why it benefits from being immersed in a flavorful marinade. It also helps to know a few other tips for cooking and serving the steak.
Where does flank steak come from?
Flank steak is a relatively long cut of beef from the lower chest area of the cow.
How long do you grill flank steak?
How long you grill the steak depends a little on how thick it is. It doesn’t take long to achieve that perfect medium-rare grill. Generally, not more than about 5 minutes per side.
How do you slice flank steak?
Before you slice, allow the steak to rest a few minutes. This allows the muscles to relax and retain the tasty juices. If you cut into the meat right away, the juices and flavor will run out. Slice the meat “against the grain”. Look for the direction the grain (the muscle fibers) is going. Cut against it, not running along with the grain. This allows for shorter cuts of muscle fibers, which in turn means a more tender piece of meat to chew on.
This marinade is quite forgiving. So, go ahead…make it the night before, toss the steak in a large zip-lock bag and let it marinate in the refrigerator. When you come home from work, it will be ready to pop onto the grill. You’ll be savoring that beer and flank steak fajitas in no time. Yum!
Great tools for grilling:
This marinade is mildly spicy and perfect for flank steak fajitas. Serve the steak grilled medium-rare, sliced thin with sauteed onions, red bell peppers, guacamole, cheddar cheese and tortillas.
- 1 1/2- 2 lbs flank steak
- 1 serrano chile diced
- 2 large garlic cloves minced
- 2 tbsp Worcestershire sauce
- 1/2 cup Tamari or soy sauce
- juice and zest of one Persian lime (about 1/2 cup)
- 1 small white onion sliced
- 1/4 cup extra virgin olive oil
- 1 handful cilantro chopped
- 1 tsp cumin
Whisk together all the ingredients. Immerse and cover the steak with the marinade in a large resealable zip lock bag or lay it flat in a baking dish. Marinate the meat 4-6 hours in the refrigerator, turning occasionally or overnight until you are ready to grill.
Slice the cooked flank steak across the grain. This means cutting across the fibers rather than along with the grain of the meat.
If you are gluten-free use Tamari instead of soy sauce.
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