Ultimate Grilled Flank Steak with Honey Soy Marinade
Elevate your grilling game with this Ultimate Grilled Flank Steak, marinated to perfection. This recipe requires a full 24-hour marinade to infuse the steak with a perfect balance of flavors while tenderizing the meat to create a juicy and succulent dish. Remember, allowing the steak to come to room temperature before grilling is crucial, as it helps relax the meat fibers for optimal tenderness. With a delightful combination of honey, soy sauce, and spices, each bite will burst with flavor. This dish impresses family and friends alike, making it a perfect choice for barbecues or special occasions. Don't forget to carve the cooked steak at an angle to ensure every serving is tender and delicious!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
flank steak
2 lbs (uncooked)
steak seasoning
to taste (McCormick's Montreal Brand or freshly ground coarse black pepper)
salt
to taste (use seasoned salt if using black pepper)
vegetable oil
2/3 cup (none)
soy sauce
1/3 cup (none)
red wine vinegar
1/4 cup (none)
honey or real maple syrup
3-4 tablespoons (none)
Worcestershire sauce
3 tablespoons (none)
ground ginger
1/4 teaspoon (none)
fresh garlic
2-3 tablespoons (coarsely chopped)
green onions
2 (coarsely chopped)
Instructions
1
In a medium bowl, combine vegetable oil, soy sauce, red wine vinegar, honey (or maple syrup), Worcestershire sauce, ground ginger, coarsely chopped garlic, and green onions. Mix well until fully combined to create the marinade.
2
Score the surface of the flank steak about 1/4-inch deep across the grain; this step helps the marinade penetrate the meat.
3
Transfer the marinade to a large, heavy resealable plastic bag and add the flank steak. Seal the bag, ensuring to remove as much air as possible, and gently toss the steak to coat thoroughly with the marinade.
4
Place the marinated steak in a large bowl and refrigerate for 24 hours. During this time, remember to toss the bag a couple of times to ensure even marination.
5
Once marination is complete, remove the steak from the bag and allow any excess marinade to drip off. Gently scrape off the chopped garlic and green onion pieces from the meat.
6
Place the steak on a large plate (a jelly-roll pan works well) and let it sit out at room temperature for about 3 hours to relax the meat fibers.
7
Preheat your grill to high heat, ensuring it's well-prepared for searing.
8
Once heated, place the steak on the grill. Season with McCormick's Montreal Steak Seasoning or freshly ground black pepper, and sprinkle a little salt if desired.
9
Grill the steak for 5-6 minutes per side for rare doneness, making sure to turn it only once to maintain juiciness. Be cautious to avoid overcooking, as the steak will continue to cook slightly after being removed from the grill.
10
Transfer the grilled steak to a plate and let it rest for 10 minutes. This resting period allows the juices to redistribute, ensuring every bite is juicy and tender.
11
Slice the steak against the grain at a 35-45 degree angle for maximum tenderness. Serve and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for the Ultimate Grilled Flank Steak recipe?
The recipe calls for 2 lbs of uncooked flank steak.
How long should the flank steak be marinated?
The steak requires a full 24-hour marinade to properly infuse flavors and tenderize the meat.
Why should I score the surface of the flank steak?
Scoring the steak about 1/4-inch deep across the grain helps the marinade penetrate the meat more effectively.
What are the primary liquid ingredients in the marinade?
The marinade consists of vegetable oil, soy sauce, red wine vinegar, honey (or maple syrup), and Worcestershire sauce.
Can I substitute honey with another sweetener?
Yes, you can use real maple syrup as a substitute for honey in this marinade.
What spices are used in the marinade mixture?
The marinade includes ground ginger, coarsely chopped fresh garlic, and green onions.
How long should the steak sit at room temperature before grilling?
The steak should sit out at room temperature for about 3 hours to relax the meat fibers for optimal tenderness.
What should I do with the excess garlic and onions before grilling?
You should gently scrape off the chopped garlic and green onion pieces from the meat after removing it from the marinade.
What grill temperature is required?
The grill should be preheated to high heat to ensure it is ready for searing.
How long do I cook the steak for rare doneness?
Grill the steak for 5 to 6 minutes per side.
How many times should I flip the steak while grilling?
You should turn the steak only once during grilling to maintain its juiciness.
What seasoning is recommended right before grilling?
McCormick's Montreal Steak Seasoning or freshly ground coarse black pepper is recommended.
Should I add salt to the steak?
You can sprinkle a little salt if desired, or use seasoned salt if you are using black pepper instead of steak seasoning.
Why is it important to let the steak rest after grilling?
Resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender.
How long should the steak rest before slicing?
The steak should rest for 10 minutes after being removed from the grill.
How should the flank steak be sliced?
Slice the steak against the grain at a 35 to 45 degree angle for maximum tenderness.
What type of bag is best for marinating the steak?
A large, heavy resealable plastic bag is recommended.
Is air removal important when sealing the marinade bag?
Yes, you should remove as much air as possible before sealing to ensure the meat is thoroughly coated.
What should I do during the 24-hour marination period?
Toss the bag a couple of times while it is in the refrigerator to ensure even marination.
What is the benefit of slicing against the grain?
Slicing against the grain breaks up the tough muscle fibers, making the meat much easier to chew and more tender.
How deep should the score marks be on the meat?
The score marks should be approximately 1/4-inch deep.
What type of vinegar is used in the marinade?
The recipe specifies red wine vinegar.
How much garlic is included in the recipe?
The recipe uses 2 to 3 tablespoons of coarsely chopped fresh garlic.
What kind of oil is best for this recipe?
Vegetable oil is the recommended choice for this marinade.
How many green onions are needed?
The recipe requires 2 green onions, coarsely chopped.
Does the steak continue to cook after leaving the grill?
Yes, the steak will continue to cook slightly due to residual heat after being removed from the grill.
Is this recipe suitable for special occasions?
Yes, it is described as a perfect choice for barbecues or special occasions that impresses family and friends.
What can I use to hold the steak while it reaches room temperature?
A large plate or a jelly-roll pan works well for this step.
How much ginger is used in the marinade?
The recipe calls for 1/4 teaspoon of ground ginger.
How much Worcestershire sauce is required?
The recipe uses 3 tablespoons of Worcestershire sauce.