Marinated Flank Steak

[Ross in Ventura]

2 lb. flank steak and marinade



In the marinade for 4hrs.

At 400* on grill grates

Pulled @ 8min. and rest for 10min.

After the rest

Made a salad of Romaine and dressing

This marinade wonderful and I well do it again and again

Recipe:One 2-lb flank steak
Marinade
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 clove of garlic, smashed and diced
1/2 tablespoon fresh graded ginger
1/2 tablespoon rosemary, finely diced
1/4 teaspoon fresh ground pepper (a few turns of the grinder)
Rinse the meat and pat dry.
In a large freezer bag add all the marinade ingredients and shake, combining it all together.
Add the meat to the bag, zip it, and try to avoid excess air.
Put freezer bag into the refrigerator for a couple of hours (up to six) and occasionally shake it up, making sure the marinade is being evenly distributed to the meat.
Warm up grill to medium high heat and remove meat from baggie.
Grill for six minutes each side for a medium rare steak, but adjust for thickness as needed.
Remove from grill and let sit for 20 minutes to let juices settle.
Slice across the grain in thin slices.

Thanks for lookin!

Ross

 

[Stingerhook]

As always Ross, fantastic.

 

[mattmountz94]

Looks fantastic man! Thanks for the recipe as well

 

[nsbbqguy]

That looks damm fine! I make one similar but add a little tequila in mine for a little extra kick!

 

[Macky]

Nicely done Ross! Flank Steak brings ease of cooking and great flavor to the table. Flank steak cut up in Cuban bread is my favorite!

 

[HoytFlinger]

Flank and flat iron are probably my favorite steaks. Ribeye is great, but something about flank that makes my mouth water.