I have always get rave reviews whenever I use this savory flank steak recipe to marinade and grill steaks. The steak ends up tender and juicy!
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.
- 1/2 cup olive oil, extra-virgin
- 1/3 cup soy sauce
- 1/4 cup Balsamic Vinegar (good-quality)
- 1/4 cup Wordestershire sauce
- 1/3 cup lemon juice, fresh squeezed
- 3 cloves garlic, finely minced
- 2 teaspoons brown sugar
- 1/4 cup basil, fresh, chopped*
- 1/4 cup parsley, fresh, 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
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.
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.
* Can substitute 2 tablespoons of dried basil.
** Can substitute 2 tablespoons of dried parsley.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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