Big Hoss Flank Steak Recipe

Looking for a nice savory marinade?  Try this fantastic recipe for strip steaks such as flank, flat iron, or skirt steaks.

The purpose of a steak marinade is to help enhance the flavor and tenderize tougher cuts of meat.  The longer that the meat is soaked in the marinade the more tender the meat will become.  Most cooks recommend to marinade your meats for at least 2 hours, but you will get even better results to let the meat soak overnight.  It is believed by many that it is important to have at least one acidic ingredient in the marinade such as vinegar, wine or a citrus juice.  The connective tissues in the meat break down better with the acid so the meat becomes more tender.  There are also some schools of thought that an acidic ingredient does not actually break down the tissues all the way through the entire piece of meat.  I do know that I enjoy a good marinade.  I have always been given high praise whenever I whip up this marinade and grill steaks for Father’s Day. The flank steak ends up tender and juicy!  There is never any leftover meat on the platter.

Check out all of What’s Cook America’s Beef Recipes using various cuts of beef.


Big Hoss Flank Steak


Big Hoss Flank Steak Recipe:

Big Hoss Flank Steak Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 3 to 4 servings


1/2 cup extra-virgin olive oil
1/3 cup soy sauce
1/4 cup good-quality Balsamic Vinegar
1/4 cup Worcestershire sauce
1/3 cup fresh-squeezed lemon juice
garlic cloves, finely minced
2 teaspoons brown sugar
1/4 cup of fresh basil, chopped*
1/4 cup fresh parsley, chopped**
1 teaspoon white pepper
1/8 teaspoon cayenne pepper
Salt to taste
2 to 2 1/2 pounds flank steak, flat iron, or skirt steak

* Can substitute 2 tablespoons of dried basil.

** Can substitute 2 tablespoons of dried parsley.



Prepare Big Hoss Marinade:  In a medium-size bowl, combine the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, basil, parsley, white pepper, cayenne pepper, and salt; whisking to blend.

Place steak in a 9-x 12-inch dish or a large zip-lock plastic bag; cover with the prepared marinade.  Cover, refrigerate, and let marinate overnight or at least 8 to 10 hours, turning several times.

When ready to cook, remove from refrigerator 30 minutes prior to grilling.

Prepare and preheat your grill for cooking.  Grill the marinated steak 5 to 7 minutes per side, until medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below).  NOTE:  This steak is best cooked rare to medium rare. If overcooked, the meat can by dry and chewy.

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

What constitutes rare and medium-rare cooked meat?  To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F.  Well, that is ok if you like well-done and dry meat.  If you like moist, rosy meat (like I do), rare begins at an internal temperature of 120 degrees F. and starts to become medium rare at 125 or 130 degrees F.  To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

Thermapen Instant Read Meat ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from heat and let steak rest 5 minutes before slicing.  With a sharp knife, slice steak thinly against (diagonal) the grain.  Place on a platter or individual dinner plates.

Makes 3 to 4 servings.


Dinner    Father's Day    Flank Steak    Grilled Flank Steak/Flat Iron Steak    Summer   

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