Grilled Marinated Flank Steak
Comments: Beef flank is a lean tasty cut of beef.
This really easy recipe is prepared in two steps; meat should marinate overnight and barbecued on the next day. A perfect example that it is possible to plan a 'barbecue reception' without any stress.
Servings: 6
IngredientsPreparation
  • 1 [1 1/2-pound / 680-g] flank steak
  • 1/4 cup [60 mL] soy sauce
  • 1/4 cup [60 g] sugar
  • 1 tablespoon [15 mL] sesame oil
  • 1 tablespoon [15 mL] lime juice
  • 4 garlic cloves, minced
  • 1 tablespoon [15 mL] freshly minced ginger
  • 1 teaspoon [5 mL] Asian chili sauce
  • 1 teaspoon [5 mL] freshly ground black pepper
  • Oil, for the barbecue rack
  • Rinse then pat dry flak steak using paper toweling.
  • Cut shallow slits into the steak drawing 2-inch [-cm] each losanges, this to help marinade penetrate the meat.
  • Into a shallow glass dish or a plastic zipper bag large enough to lay in the steak, mix together soy sauce, sugar, sesame oil, lime juice, minced garlic and ginger, Asian chili sauce and freshly ground black pepper.
  • Arrange steak into marinade; cover dish or seal plastic bag.
  • Leave steak to marinate refrigerated for at least 6 hours or overnight, turning steak 2 or 3 times.
  • Preheat barbecue to high intensity; oil barbecue rack to keep steak from sticking to the rack.
  • Drain steak reserving marinade; transfer steak onto hot barbecue rack and lower temperature to medium.
  • Grill steak for approximately 5 minutes on each side for a medium-done steak.
  • Leave to steak to rest for 3 to 5 minutes, before slicing.
  • Meanwhile, into a small casserole, bring reserved marinade to a boil; leave marinade to boil for 2 to 3 minutes.
  • Slice slice steak sideways, against the grain.
  • Serve strips immediately, coated with hot marinade.