A lot of years ago, my mother used to make grilled flank steak. Then it fell out of her rotation, maybe fell out of favor for some reason, and I forgot about it. After all, it's not the tenderest cut of meat and if you are having steak, there are other, better melt-in-your-mouth choices.
Then, not too long ago, a friend shared a recipe for a flank steak marinade and I decided to give it a try.
The end result: flank steak transformed. The key to this cut of meat is the marinade. It needs it. For tenderizing and flavoring. And when handled properly, the end result very well will melt in your mouth. It's become a favorite at our table during the "grilling" season and since a two pound cut will feed about four adults and one small boy, it's an affordable alternative to filet mignon or NY strip steaks.
Here's what you need to marinate a 2-pound flank steak:
1 small onion, diced
3 garlic cloves, minced
1/2 cup of olive oil
1/4 cup of white wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons of sugar
1 teaspoon salt
1 teaspoon pepper
Mix up the marinade in a bowl, making sure the ingredients are well-blended. I like to marinate meats in large Ziploc bags because they are easy to flip and turn and they keep the meat nicely coated. So...
Put your steak in a bag. Then pour the marinade on top. Zip the bag closed, letting out the excess air. Now knead the bag gently with your hands to make sure the meat is nicely coated.
Trust me when I tell you to marinate the steak at least 8 hours or overnight. Put it in a shallow bowl and stick it in the fridge. Every few hours or so, give the bag a flip. Then forget about it. You probably aren't eating this until tomorrow anyway (unless, of course, you got up at dawn to shop and make your marinade.)
When you're ready...
Fire up the grill. This really needs to be cooked outside. I think you could probably do it under the broiler, but you won't get that charred, crispy coating and frankly, I think that's the best part.
Grill about 7-8 minutes per side. Please don't overcook it. The meat will continue to cook for a bit once you take it off the grill, so keep that in mind. Cut meat diagonally across the grain.
I usually keep this dinner simple. Some green beans, mashed potatoes, a light salad—perfect for a warm evening.