Marinated Grilled Flank Steak

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"Plan ahead the steak needs to be marinated for 24 hours --- THIS IS IMPORTANT allow the beef to sit out on the counter until almost room temperature this is a most critical step to relaxe the meat fibers to create the most tender steak, this might take about 3 hours so start this well in advance ---remember to carve the cooked steak at a 35-45 degree angle to insure tender meat :)" By Kittencalskitchen

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Ingredients

  • 2 lbs flank steaks
  • McCormick's Montreal Brand steak seasoning ( to taste, or freshly ground coarse black pepper)
  • salt ( to taste, I use seasoned salt if using black pepper)
  • ............................................
  • MARINADE
  • 2/3 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 3-4 tablespoons honey ( can use 3-4 tablespoons real maple syrup, DO NOT substitute brown sugar)
  • 3 tablespoons Worcestershire sauce
  • 1/4 teaspoon ground ginger
  • 2-3 tablespoons coarsley chopped fresh garlic
  • 2 green onions, coarsley chopped

Preparation

Step 1

In a bowl combine all marinade ingredients until well combined. Score the surface of the uncooked steak about 1/4-inch deep across the grain. Place the marinade into a large heavy resealable plastic bag then add in the beef. Seal bag and toss meat to coat with the marinade. Place the bag into a large bowl. Refrigerate for 24 hours (tossing the bag a couple of times during the refrigeration time).

Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat.

Place on a large plate (I use a jelly-roll pan) and allow to sit out on the counter until almost room temperature, this might take about 3 or more hours.

Preheat grill to high heat. Place on grill and season with steak seasoning or fresh ground black pepper and a little salt. Grill the meat about 5-6 minutes per side for rare doneness (turning ONLY one time, do not overcook the meat as it will cook a little more after removing from the grill).

Remove to a plate/s and allow to sit for 10 minutes before slicing.
Slice the meat across the grain.
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REVIEWS:

Very nice! I liked scoring the steak - it soaked up more of the delicious marinade. I cooked mine for just over 4 minutes a side and it was nice and rare. We enjoyed this with grilled cauliflower and pasta salad.

This is a wonderful marinade and I will definitely use it again. It's different than the one I usually use in that it has a tad of sweetness to it. My husband loved it. I made it exactly as it is written except that I forgot to season with the McCormick's. Hopefully next time I'll remember it! Thanks so much!

WOW this was fantastic. What flavor. I decided to limit the amount of seasoning, afraid it might be to saltly, so just sprinkle a little on top before grilling and it was perfect. Made exactly as written. This recipe is a keeper for sure. Thanks Kitten. Your recipes are the best!

Now THIS was fabulous! Such a tender steak and such wonderful flavor! I used seasoning salt and black pepper and no green onions.

Very tender flank steak. I used a 1 lb flank steak, and halved the marinade. I found it was a little sweet, but that's probably because of the smaller piece of meat. DS loved it...he loves sweet stuff! I used "Southern Seasoning" instead of Montreal seasoning...personal preference. I did use tamari instead of regular soy, so I decided to limit any other seasoning with salt. This was a wonderful dinner for a night on the grill. Thanks for posting.

Delicious! I cut the recipe down to 1 lb of flank steak (which was one pretty large steak). I used Wyoming grass-fed free-range beef. I followed the marinade exactly (other than cutting it in half). Wowzers! Does this pack a lot of flavor! I marinated overnight and let the steak sit out on my counter for about 3 hours until I was ready to grill it up for lunch. I have another flank steak in the freezer, and I'm planning on using this recipe again to prepare it. I did forget to add the salt and pepper to the steak while I was grilling it, but it came out wonderfully despite of my error.

Great flavored flank steak!!! I cut the marinade in half, as I was using less than a pound of flank steak for two of us. I made the marinade first thing and the morning and then grilled it for dinner. I left the garlic and green onions on the steak after marinading, giving additional cooked in flavor!! This makes alot marinade, but probably cut in half for even larger flanks steaks, as I had a ton left over.

Fantanstic!! This is now my #1 marinade for this meat. I used 2.4 lbs of London Broil, 3 Tbs Honey, 3 Tbs Garlic, NO McCormick's Steak seasoning, used salt/pepper to taste and broiled each side 10 minutes. I simmered the remaining marinade and added a few teaspoons on top of our sliced meat. Awesome. NOTE: I did marinade this for 24 hours and this is enough for at least 3 to 4 pounds of meat. Thanks for the keeper.

I marinated 2 rib steaks overnight like suggested. The beef was tender and full of flavours. I used honey and only 3 tbs. We forgot to add the steak seasoning but it was very yummy like that. I used 3 garlic cloves. And I thought that 2/3 cup of oil was too much, so I reduced it a little bit. Thanks Kit.

Great marinade! All items on hand and very flavorful. Thanks for sharing.

This is a great marinade. The flank steak turned out tender and flavorful. I used the honey option, but I think it would be good with the maple syrup also. I heated the leftover marinade to boiling and strained out the solids, and used it as a sauce for the meat.







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