Hi there. It’s been a little while since I’ve posted . . . I’m happy to be here! Our dinner was scrumptious tonight, so I thought I’d share. It was also super easy. The grill . . . is summers best friend. The wind, blew the grill out 3x’s though. grrrrrThis honey, ginger, garlic marinated glazed flank steak is tender & fall apart awesome. Grilled corn or asparagus – one of my favorites, is the perfect side. To cook asparagus on your grill: Place the asparagus on a small cookie sheet, and toss it with just a bit of olive oil. Sprinkle the spears with kosher or sea salt & cracked black pepper. Place the pan on the grill and let the spears sizzle for about 4 to 6 minutes or until crisp tender. Yummy. You can do the same thing in the oven. Just pre-heat your oven to 375 degrees, and bake for 6 to 8 minutes until crisp tender. Don’t over cook it, because it gets mushy. Grate some parmesan cheese over the asparagus . . . that’s really good!I made homemade potato chips as well . . . so darn easy. If you want to make chips fast, easy & without any mess, I can tell you how to do it. We live in Idaho, so . . . I swear by the Presto Dual Daddy Deep Fryer. It’s the perfect fryer . . . NO MESS! You can cook a lot of potato chips at once, if you remove the center slot . . . it’s really deep & big. In fact, I’ve used mine for years & years now, & recently just ordered a new one. I love it. I really don’t like to pull out my big processor if I don’t need to. It’s just more to wash. To make thin slices . . . I use a very simple little tool called a corn cob cutter. My mother in law gave me one years ago. You can see it here, or buy it here. I seriously use it for everything! I won’t borrow it or lend it to anyone! It makes thin or thick potato chip type slices or french fry type as well. It’s so easy to use, and the clean-up is about one second. If you are using new russet or red potatoes, you really don’t even have to rinse the potatoes in cold water, prior to frying. (rinsing removes the starch) Just slice & fry in hot oil until golden brown. Lay the chips on paper towels to blot away the excess oil, and sprinkle with sea salt & other seasonings you desire. I like cracked black pepper!Flank Steak is best marinated at least 2 hours up to 24 hours before grilling. Score the steak by making shallow diagonal cuts across the grain. Place the steak & all the marinade ingredients in a ziploc bag, and toss to coat the steak well. Place the bag in a pyrex dish and place in the refrigerator for at least 2 hours or until you’re ready to grill. That’s it. This steak would also be excellent for fajitas, in a salad, over rice with other veggies or a mile high crusty panini with melted cheeses. Marinated Flank Steak would be the perfect take-a-long for camping this summer. This marinade would also be great for chicken as well. Enjoy!Print
Grilled Marinated Flank Steak
The perfect marinade for flank steak, chicken or any beef.
- *Double the marinade recipe if using anything over a 1 lb. flank steak
- 1/4 cup honey
- 1 tablespoon brown sugar
- 1/2 cup reduced sodium soy sauce
- 1/4 cup canola oil
- 4 cloves garlic, minced or 1–1/2 teaspoons Canadian seasoning
- 1/4 tsp ginger (opt)
- 1/2 teaspoon red pepper flakes (opt)
- 1 tablespoon fresh squeezed lime juice or lemon juice
- other ingredients:
- 1 lb. flank steak
- kosher salt
- freshly ground pepper
- Score the surface of the flank steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer ziploc bag, and toss well. Coat the steak well with the marinade. Seal the bag and place in a dish.
- Chill and marinate for at least 2 hours and up to overnight.
- Take the steak out of the marinade bag and sprinkle generously on both sides with kosher salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side.
- How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That’s what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that’s what a well done steak will feel like!
- Flank steak is best eaten medium rare; well done- will be tough. ( I cooked 5 minutes on one side and 4 on the other, and it was perfect.
- DON’T SKIP THIS STEP!: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and LET REST FOR 10 MINUTES.
- Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
- If you want, you can take the excess marinade and BRING IT TO A BOIL, simmer for several minutes, and then serve it with the flank steak. This steak is also great served with salsa or horseradish sauce.