A Great Marinade for Flank Steak

If you've read this food blog for a while, you know that I'm a fan of grilled flank steak. I've tested several different marinades to use for flank steak, and I think the one I used on Sunday was the best yet. Here's the recipe:

One 2-lb. flank steak, scored slightly with a knife

Marinade:

1/2 cup of soy sauce

1/2 cup of dry red wine (not "cooking wine")

3 T. of tomato paste

2 T. of brown sugar

1 T. and 1 teaspoon of minced or chopped garlic

1 T. of freshly cracked pepper

Juice of half a lime

Directions:

1. Whisk all marinade ingredients into a medium bowl until smooth.

2. Unroll the flank steak and slide it into a large ziplock storage bag. Carefully pour the marinade into the bag and then seal the bag closed.

3. Place the bag in the refrigerator on its side, resting on a large plate. After an hour, turn the bag over and let it marinate for another full hour.

4. Light the grill and remove the steak from the marinade/bag. Place the steak on a hot grill and cook for about 8 minutes on each side for medium-rare, 6 minutes per side for rare.

5. Remove the steak and let it rest on a platter or cutting board for 5 minutes. Then slice the flank steak against the grain. Serve with a salad or grilled veggies.

The soy sauce adds enough saltiness that you probably won't need or want to add more salt. Taste it first -- then decide.

Grilled Flank Steak: Lots of Options

Flank steak is one of my favorites on the grill. Marinated beforehand, the meat comes off the grill tender, and it makes for very good eating.

This recipe from Delish looks tasty: it's a sandwich of grilled flank steak and grilled onion, plus tomato and arugula. The marinade they suggest is similar to the one I use, except mine includes red wine and does not include balsamic vinegar.

Here is another good-looking recipe for grilled flank steak. Want a more exotic recipe for grilled flank steak? Try this one with Moroccan spices.