Barbequed Flank Steak

We were lucky to get spring weather here a few weeks ago, so Kyle and I were able to get in some barbequing before winter returned last week. To launch the BBQ season we decided on one of our favourites: flank steak. My mom has made a similar flank steak for years – I believe we actually first had it prepared for us by an uncle down south – and we both absolutely love it! The smell of the soy marinade hitting the hot grill sends me into a warm-weather frenzy! My mind wanders to sitting on the balcony with a icy drink in hand, and I can almost smell the potted mint and basil that infuses the air through the hot summer months. Unfortunately I got a reality check last Monday waking up to -20 and a blanket of snow on the ground …ugh.

Although this is a big hunk of meat for two people, we enjoy the left over beef ribbons for meals throughout the week (stay-tuned for a killer sandwich!). This dish gets better the longer you can leave it to marinade before throwing it on the grill.

Marinated Grilled Flank Steak

1-2 lb Flank Steak
2 Tbsp dark soy sauce – you absolutely can not use the light Japanese stuff here. I prefer Mushroom Soy, but China Lily or any other dark sauce is fine
2 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
1 tsp Maggi or Worchestershire sauce
1 Tbsp-sized piece of ginger, sliced. There is no need to peel, you will just discard this before grilling anyways
4 garlic cloves, minced
1 tsp salt
1 tsp fresh cracked pepper

* These are all rough estimations – I don’t measure anything any time I’m making it, and I’m willing to bet neither do my mom or uncle.

I use a Tupperware Marinade container for this, so I start by putting my flank in it and then pour all the marinade ingredients over the steak. After everything’s in, put the lid on and give it a good shake. However, if you don’t have a container such as this, put all the marinade ingredients into a large ziplock bag and give them a good mix, then follow with your flank steak. Put the steak in the fridge and marinate for at least 8 hours (we like to go for 12-24 hours), turning the steak from time-to-time.

When you’re ready to grill, let the flank steak come to room temperature for about a half hour (cold meat on hot grill = serious shrinking!). Preheat your BBQ to Med-High heat. Grill the steak for 6-10 minutes per side depending on desired degree of doneness. I prefer medium-rare, so I stick to the 6 minutes mark, if you’re more of a well-done person, I suggest going for 10 minutes per side. When the steak is done, take it off the grill and allow it to rest under tin foil for 10-15 minutes – this gives you time to throw some veggies on the grill.

We served this with brown rice and grilled asparagus.

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