About the Recipe
Flank Steaks is one of the most economical steaks presented in our meat counter. A Marinated Flank Steak prepared properly is juicy and flavorful every time! House of Meats Flank Steak is easy to prepare and perfect for grilling, pan-frying, or broiling in the oven.
Ingredients
1/3 cup soy sauce
½ cup olive oil
2 tablespoons honey
2 tablespoons Worcestershire Sauce
1 tablespoon lime juice, or red wine vinegar / balsamic vinegar
½ small onion, small chunks
3 cloves garlic, minced (1 tablespoon minced garlic)
2 tablespoons green onions, minced
1 tablespoon Italian seasoning, or fresh thyme and rosemary
½ teaspoon black pepper
½ teaspoon salt
Preparation
Grilling Method
Step 1:
Start by making your marinade. In a medium mixing bowl, whisk together all the ingredients until everything is fully combined.
Step 2:
Take your flank steak and pierce both sides all over with a fork to help it absorb the flavors. Place the steak in a large zip-top bag and pour in the marinade. Seal the bag tightly, pressing out as much air as possible, and lay it flat in a shallow dish to catch any leaks.
Step 3:
Refrigerate the steak for at least 2 hours and up to 24 hours. Throughout the marinating time, turn and gently massage the bag a few times to ensure the steak is evenly coated.
Step 4:
About 30 to 60 minutes before cooking, remove the steak from the fridge and allow it to come to room temperature. When you're ready to cook, take the steak out of the marinade and pat it dry thoroughly with paper towels. Discard the marinade—do not reuse it.
Step 5:
Preheat your grill to medium-high heat, around 400°F. Spray the grates lightly with cooking spray or brush them with oil to prevent sticking.
Step 6:
Once the grill is hot, place the steak directly onto the grates. Sear it for 1 minute on the first side, then flip and sear for 1 minute on the other. Continue cooking the steak for an additional 2 to 3 minutes per side, flipping every minute, until it reaches your desired doneness.
NOTES: For best results, use an instant-read thermometer: remove the steak at 125°F for rare, 130°F for medium-rare, or 140°F for medium. Keep in mind that the steak will continue to cook slightly as it rests. Avoid piercing/cutting into the steak during cooking, as juices will escape making the meat drier.
Broiling Method
If you’d rather use your oven, preheat the broiler to high. Place the marinated steak on a foil-lined baking sheet and broil for about 4 to 6 minutes per side, turning once halfway through. Watch closely to avoid overcooking.