GRILLED MARINATED FLANK STEAK

Cook’s Country Magazine

GRILLED MARINATED FLANK STEAK
GRILLED MARINATED FLANK STEAK

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1

    1 whole flank stead, patted dry with paper towels

  • 2 2

    2 tsp kosher salt

  • Wet Paste Marinade * & **

  • 1/4 1/4

    1/4 tsp ground black pepper

  • Garlic Shallot Rosemary Wet Paste Marinade

  • 6 6

    6 tblsp olive oil

  • 6 6

    6 medium garlic cloves, minced or pressed through garlic press

  • 1 1

    1 medium shallot, minced

  • 2 2

    2 tblsp minced fresh rosemary leaves

  • Garlic Ginger Sesame Wet Paste Marinade

  • 4 4

    4 tblsp toasted sesame oil

  • 1 1

    1 piece fresh ginger, peeled and micned

  • 2 2

    2 medium scallions, minced

  • 3 3

    3 medium garlic cloves, minced or pressed through garlic press

Directions

Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 ½ pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover on half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches about grate for just 2 seconds). Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4-6 minutes. Using tongs, flip steak; grill until second side is well browned, 3-4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board. Loosely tent steak with foil; let rest 5-10 minutes. Using sharp chef’s knife or carving knife, slice steak about ¼ inch thick against grain and on bias. Serve immediately. _________________________________________ For the Wet Paste Marinades Puree ingredients for paste in blender until smooth, scraping down blender jar as needed.

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