marinated grilled flank steak

This is a recipe I make all. the. time. 
It is no-fail and simply perfect.  
I serve it steak-frites style with an arugula salad and french fries.
This one comes from the kitchen of my Aunt Kathy, an amazing cook.  

Marinated Grilled Flank Steak

Serves:  3 - 4

  • 1 - 1 1/2 lb. flank steak, trimmed
  • juice of one lemon
  • 1/2 C. soy sauce
  • 1/4 C. dry red wine
  • 3 T. vegetable oil
  • 2 T. worcestershire
  • 1 lg. clove of garlic - minced or grated
  • salt & pepper to taste
  • celery seed (optional, but I always use it)
  • chopped green onion or chives (optional)
  • chopped dill weed (optional)
  1. Mix marinade ingredients in a pan where meat can marinate.
  2. Marinate steak, covered, turning occasionally, for 2 - 12 hours in fridge (I usually do overnight).
  3. Cook meat over hot coals (or for those without a deck or outdoor grill like mean, a grill pan heated to high and then turned down to medium-high) for 5 minutes on each side (really rare) or longer for medium.
  4. Let rest for ten minutes (THIS IS CRUCIAL to let the juices redistribute and not run out when you cut). 
  5. Slice on the diagonal across the grain. 
Left Over Suggestion:  
Reheat the meat while sauteing some onions and peppers and make yourself some fajitas or a cheese steak.


{photo by me}
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