Chef Jason Lynch's Grilled Flank Steak

From Chef Jason Lynch's Straight from the Line

Printable Recipe

Prep time: 5 minutes
Marinating time: 24 hours
Grilling time: 10 minutes
Rest time: 5 minutes

Serves 4

Ingredients:
1 large flank steak
1 tsp black peppercorns (or sometimes I add Sechwan peppercorns)
1 tsp Dijon mustard
1/4 cup canola oil (I used less)
1/8 cup white wine
1 sprig fresh rosemary
1 clove garlic, thinly sliced

Directions:
1. Place flank steak on a cutting board.  Using a sharp knife, carefully remove silver skin  (thin white film running over the meat).  I lightly slash the flank steak across so the marinade can penetrate further. 

2. Place all the remaining ingredients in a bowl and whisk together.   I like to place the marinade and flank steak in a large zip lock bag, Chef Jason places the meat in a flat bottomed dish and pours the marinade over the meat. Marinate in the fridge overnight. 

3. Preheat grill to very hot.  Grill or pan sear to medium rare 4-6 minutes per side, depending on the thickness of the flank steak.  Remove from grill.

4. (My addition: cover and let rest for 5 minutes or so)

5. Thinly slice across the grain and serve.  

Mexican Spiced Flank Steak

Printable Recipe

Note:  I actually didn't take a photo this time, but it seems most flank steaks look alike when cooked.  This one is Argentinian Spiced Flank & and also a delicious choice.

Prep time: 5 minutes
Marinating time: 30 minutes to overnight
Grill time: 10 minutes
Resting time: 10 minutes or so

Ingredients:
1 large flank or skirt steak
Spice Rub: Note: the amounts are purely personal - I really just used my hand as a guide)
1 tbsp Mexican Oregano (regular oregano will work in a pinch, but has quite a different flavour)
1 tbsp Tlalelolco Spice Blend
1 tbsp brown sugar
1 tbsp olive oil
2 tsp sherry vinegar
1 large clove garlic, crushed

Directions:
1. Combine all the rub ingredients in a small bowl and set aside while you prepare the flank steak.

2. To prepare the flank, remove any excess fat and silvery sinew.  Lightly slash the meat - just through the outer membrane and not deeply into the meat.  Coat the meat with the rub and massage well all over.

3. If you are planning to eat today, just set the rubbed flank steak aside at room temperature while you heat up the grill.  If it's really for tomorrow... place in a large zip lock baggie and keep in the fridge.  Remember to remove 30 minutes or so before grilling.

4. Preheat the grill to high and then grill 4-5 minutes per side (less or more depending on how well done or rare you like your meat).

5. Remove from grill (remember that the meat will continue to cook while resting, so slightly under-done is preferable unless you like your meat well done).  Set on a plate or rimmed cutting board & cover with foil for 10 minutes to allow the meat to relax.

6. Slice at an angle across the grain to keep the meat tender.

Mid East Spiced Flank Steak

from FineCooking

Printable Recipe

Prep time: 5 minutes
Marinating time: 30 minutes at room temperature
Grill time: 10 minutes
Rest time: 10 minutes

Serves 3-4

Ingredients:
1 large flank steak
Rub:
3 tbsp aleppo pepper
2 tbsp ground coriander
1 tbsp ground cumin
2 tsp dried mint
1/2 tsp ground nutmeg
1/2 tsp ground allspice (or 1/4 tsp each ground cloves & ground cinnamon)

Directions:
1. Combine all the rub ingredients in a small bowl.

2. Pat rub on both sides of steak and massage in.  Allow to sit on the counter for 30 minutes or so.

3.  Grill flank steak 5 minutes per side.

4. Remove to plate and allow to rest for 5-10 minutes, covered before slicing across the grain.

Grilled Flank Steak with Honey Soy Marinade

Adapted from Earth to Table: Seasonal Recipes from an Organic Farm

Printable Recipe

Prep time:  10 minutes
Marinating time: 2-24+ hours  (we actually left it in the fridge for 48 hours
Grill time: 10 minutes for medium
Rest time: 10 minutes

Serves 2-4 depending on the size of the flank steak and your appetite

Ingredients:
1 large flank steak
1/4 cup honey
1 large clove garlic, minced
1/4 cup soy sauce
2 tbsp rice vinegar
1/2 tsp sesame oil
1 tbsp sambol oelek or other Asian hot sauce
1/2 - 1 small Thai chili pepper, seeded and finely chopped

Directions:
1.  Mix all the marinade ingredients together in a small bowl and set aside.

2.  On a cutting board, gently make shallow slashes in both sides of the flank steak.  Place the meat in a shallow dish or ziplock baggie, large enough to lay it flat.  Pour the marinade into the bag making sure both sides are covered.  Massage the marinade into the meat.  Seal the bag or cover the dish and refrigerate for at least two hours.  Personally I like to "overnight" it whenever I can remember that far ahead.

3.  To grill:  Allow the flank steak to come to room temperature (at least 30 minutes) and preheat the grill to high.  Grill for 4-5 minutes per side, depending on how well you like it cooked.

4.  Remove from the grill, cover with foil and allow to rest for 5-10 minutes before slicing across the grain.

Grilled Around the World Spiced Flank Steak

Printable Recipe

Prep time: 5-10 minutes
Marinating time: 2 hours on counter or overnight in the fridge
Grilling time: 10 minutes for medium rare
Serves 2-4 (depending on the size of the flank steak & your appetites

Ingredients:
1 large flank steak, trimmed of excess fat and scored on the diagonal on each side
Spice Rub:
1 large clove garlic, minced
1 tbsp Classic Spicy Rub from Epices de Cru
1/2 tsp Pasilla Oaxaca smoked chili flakes from Epices de Cru
1/2 tsp Dionysios Wild Herbs from Epices de Cru
1 tbsp olive oil
1 tbsp apple cider vinegar

Directions:
1. Lightly score the flank steaks on the diagonal, making very shallow cuts into the meat.

2. Combine all the spice rub ingredients in a bowl and pat over both sides of the prepared flank steak. I use a zip lock baggie. Let it sit for 4 hours on the counter or overnight in the fridge before grilling.

3. Grill over high heat for 4 minutes, flip and grill for another 4 minutes. Turn the heat down to medium high and flip for another 2 minutes or longer depending on how well done you like your meat cooked.

4. Remove from grill and let the meat rest on a platter for 5-10 minutes before slicing thinly across the grain.

This time I served it with Thyme "roasted" sweet potatoes ( cut sweet potato in half length-wise, sandwich a couple of sprigs of fresh thyme between, wrap in paper towel and microwave for 8 minutes or until soft), and sauteed mushrooms.

Argentinian Spice Rubbed Flank Steak

Adapted from FineCooking via my Pinterest board  this time served without the salsa and baby roasted beets & Brussels Sprouts with Pecans. 

Printable Recipe

Prep time: 5-10 minutes
Marinating time: 4 hours on counter or overnight in the fridge
Grilling time: 10 minutes for medium rare
Serves 2-4 (depending on the size of the flank steak & your appetites

Ingredients:
1 large flank steak, trimmed of excess fat and scored on the diagonal on each side
Spice Rub:
2 large cloves garlic, minced
2 tbsp chopped fresh thyme
1/2 tbsp freshly ground black pepper
1 tbsp Ancho pepper powder or your favorite chili powder
2 tsp brown sugar
1/2 tbsp kosher salt (fine Cooking actually used 1 3/4 tbsp, but I don't think that's necessary)

Salsa: (the fineCooking recipe I have yet to try, but sounds delicious)
1 large ripe tomato, cored, seeded, and fi nely diced (about 1-1/4 cup)
1 medium yellow onion, minced (about 1-1/3 cups)
1/2 red bell pepper, cored, seeded, and minced (about 1/2 cup) 

1 large clove garlic, minced
1/2 cup extra-virgin olive oil
1/3 cup white-wine vinegar

Directions:

1. Lightly score the flank steaks on the diagonal, making very shallow cuts into the meat.

2. Combine all the spice rub ingredients in a bowl and pat over both sides of the prepared flank steak.  I use a zip lock baggie, fineCooking places it on a baking tray or plate and covers it.   Let it sit for 4 hours on the counter or overnight in the fridge before grilling.

3.  Grill over high heat for 4 minutes, flip and grill for another 4 minutes.  Turn the heat down to medium high and flip for another 2 minutes or longer depending on how well done you like your meat cooked.

4.  Remove from grill and let the meat rest on a platter for 5-10 minutes before slicing thinly across the grain.  

Note:  I didn't have any tomatoes or red bell peppers on hand, so we ate the steak without salsa and it was still delicious.  I've added the recipe, because I know that  the next time I make this, I'll be sure to have some of each on hand.  

Salsa:

1. Combine all the salsa ingredients into a sealable container.  Toss and refrigerate for up to one day.   Serve over grilled flank steak. 

Mustard Garlic Flank Steak

Adapted from Canadian Living: The Barbecue Collection  


Printable Recipe


Hands-on time: 5 minutes
Marinate time: 2 -24 hours
Grill time: 8-10 minutes
Resting time: 10 minutes
Serves 2-4

Ingredients:
1 Flank Steak
Marinade:
3 large cloves of garlic, minced2 tbsp Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp fresh rosemary, finely chopped
1/2 tsp freshly ground black pepper

Directions:
1. Whisk all marinade ingredients together in a bowl and place in a zip lock baggie large enough to hold the flank steak flat.

2. Lightly score the flank steak and place in the baggie, rubbing the marinade into the meat and let it marinate at room temperature for 2 hours or overnight in the fridge. Just make sure it comes to room temperature before grilling.

3. Grill steaks 4 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 5-10 minutes. This allows the meat to relax and become more tender.

3. Thinly slice meat across the grain (short side) and serve
NOTE: the chopped cilantro was just to give the meat some color for the photo... but it did add some nice flavor.  Parsley would work well too.

Another Mediterranean Grilled Flank Steak

Printable Recipe


Hands-on time: 5 minutes
Marinate time: 2 -24 hours
Grill time: 10 minutes
Resting time: 10 minutes
Serves 2-4

Ingredients:
1 Flank Steak
Marinade:
4 garlicscapes
1/2 jalapeno pepper, seeded and finely chopped (optional)
1 tbsp Dionysios Herb Blend from Epices de Cru (made with wild mountain herbs from some mountain region of Greece... at least that's what I envision) I love it.
1 heaping tsp Dijon mustard
2 tbsp extra virgin olive oil
2 tbsp white wine (or in my case, having finished all the wine the night before.... white wine vinegar)

Directions:
1. Place all marinade ingredients together in a food processor and pulse until all the garlicscapes are chopped up and place in a zip lock baggie large enough to hold the flank steak flat.


2. Lightly score the flank steak and place in the baggie, rubbing the marinade into the meat and let it marinate at room temperature for 2 hours or overnight in the fridge. Just make sure it comes to room temperature before grilling.

2. Grill steaks 5 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 10 minutes. This allows the meat to relax and become more tender.

3. Thinly slice meat across the grain (short side) and serve

South of the Border Flank Steak

It was seriously too good for everyone to wait for a photo


Printable Recipe


Hands-on time: 5 minutes
Marinate time: 2 -24 hours
Grill time: 10 minutes
Resting time: 10 minutes
Serves 2-4
Ingredients:
1 Flank Steak
Marinade:
Juice of 2 large limes
1 huge or 2 average cloves fresh garlic, minced
1/2 jalapeno pepper, seeded and finely chopped
1 tsp Tlalelolco Rub from Epices de Cru (made with Mexican spices - Chipotle, chili arbol, sea salt, allspice, epazote & avocado leaves) I love it.
1/2 tsp cumin seeds, toasted and ground
2 tbsp extra virgin olive oil
1 tbsp fresh oregano leaves, finely chopped
1 tbsp fresh mint leaves, finely chopped

Directions:1. Whisk all marinade ingredients together. Lightly score the flank steak and rub marinade into the meat (probably half of the recipe – you can save the rest for another marinade or as dressing for salads). Place the steak in a zip lock baggie and let it marinate at room temperature for 2 hours or overnight in the fridge. Just make sure it comes to room temperature before grilling.

2. Grill steaks 5 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 10 minutes. This allows the meat to relax and become more tender.

3. Thinly slice meat across the grain (short side) and serve

Grilled Chilean Flank Steak with Pebre Sauce

From Canadian Living: The Barbecue Collection: The Best Barbecue Recipes from Our Kitchen to Your Backyard

Printable Recipe


Prep time: 5 minutes

Marinating time: overnight

Cook time: 8-10 minutes

Rest time: 5 minutes in the fridge to “relax” the meat

Serves 2-3

Ingredients:

1 flank steak

Pebre Sauce:

2 green onions, chopped

1 cup fresh cilantro leaves

1 cup fresh flat leaf/Italian parsley

½ cup water

1-2 jalapeno peppers, seeded & chopped

¼ cup olive oil

¼ cup sherry vinegar

3 cloves garlic, minced

2 tomatoes, finely chopped (out of tomatoes so I used ½ cup canned fire roasted diced tomatoes, drained)

Directions:

1. Pulse onions, cilantro, parsley, jalapeno and  in a food processor.

2. Lightly score the flank steak (cutting into the flesh, but not right through) on both sides and then add to the zip lock baggie. Rub the marinade all over the meat and place in the fridge overnight. Allow to come to room temperature before grilling.

3. Grilling methods: BBQ over high heat; under the broiler on a rimmed baking sheet, or in a grill pan on top of the stove. Grill for 5 minutes and flip. Continue to cook another 4 minutes or so for medium.

4. Place on a platter and place side that was closest to the fire facing up and refrigerate for 5 minutes.

5. Slice across the grain and serve with garlicky rice and some sautéed greens.

Grilled Rosemary & Garlic Skirt Steak

Adapted from epicurious iPhone App
which magically transferred the "favorite" to my iPad app!

Printable Recipe

Prep time: 15 minutes
Marinate time: 2 hours to overnight in the fridge
Grill time: 10 minutes
Rest time: 5 minutes to relax the muscle and reabsorb the juices

Serves 2 If you have an unexpected guest or two, you can slice across the grain and serve over a large salad.

Ingredients:
1 Flank or skirt steak
Marinade:
3 large cloves garlic, minced
2 tbsp fresh rosemary, chopped
¼ c cider vinegar
¼ cup olive oil
1 tsp freshly ground black pepper
1 tsp salt

Directions:
If you’re using flank steak, you only need to lightly score the meat across the grain so that the marinade can penetrate.

If you’re using skirt steak, you need to peel off the covering membrane on both sides. Sounds complicated, but really it’s very simple.
1. Just slip your finger between the membrane and the meat at one edge and gently enlarge the space.

2. Once you have enough membrane to grip easily, Hold the meat down on the cutting board close to the membrane and pull the membrane back. Continue the process, moving your meat-covering hand close to the membrane as you pull.

3. Remove any extra fat layer and lightly score the meat across the grain.

4. I use a food processor to combine all the marinade ingredients first, but you can mince the garlic and finely chop the rosemary by hand before adding the rest ofl the marinade ingredients in a large zip lock bag. Make sure the marinade is well blended. Add the scored meat to the baggie, massaging the marinade into the meat.

5. Chill for at least 2 hours or overnight before grilling. Turn the steak once or twice.

6. Preheat grill my preferred way is the BBQ grill, but sometimes that’s not an option, so you can use one of these three options: 1) broiler in oven; 2) grill pan on top of stove over high heat; 3) Griddler or other electric indoor grill.)

7. Grill steaks about 5 minutes per side.

8. Remove steak from the grill and let it rest uncovered in the fridge for 5 minutes before slicing on the bias (against the grain – to keep this tough cut of meat really tender).

Asian-Style Marinated Flank Steak

Asian-style Marinated Flank Steak
Adapted from How to Cook Anything App for iPads & iPhones

Printable Recipe

Hands-on time: 5 minutes
Marinate time: at least 30 minutes (for those last minute meals & then I leave it on the counter) up to 24 hours in the fridge and brought to room temperature before grilling
Grill time: 10 minutes
Resting time: 5 minutes

Serves 2-3 depending on the size of the flank steak and your appetite

Ingredients:
1 flank steak (Mark Bittman says 2-2 ½ lb/ 1 kg will feed 4-8 depending on how you’re serving it… main with sides require more per person than as part of a stir fry or topping for a salad)
Marinade:
¼ cup freshly squeezed lime juice
2 tbsp nam pla (Thai fish sauce) or soy sauce
1-2 large cloves garlic, minced
½ - 1 tbsp fresh ginger, grated
1 tsp brown sugar
½ cup fresh cilantro/coriander leaves, finely chopped
1 small Serrano pepper, seeded and finely chopped
Salt & freshly ground black pepper

Directions:
1. Remove excess fat from the flank steak and lightly score it on both sides to both tenderize the tough cut and to allow the marinade to penetrate the meat. “Lightly score” means to just cut through the surface, not going deep into the flank. I like to make criss cross cuts, diagonal to the grain of the meat.

2. Whisk all marinade ingredients together in a zip lock baggie, add the scored flank steak, making sure to coat both sides. Refrigerate for 30 minutes on the counter to 24 hours in the fridge, flip the steak over a couple of times to make sure the marinade works its magic evenly.

3. If you are marinating overnight, be sure to allow the steaks to come to room temperature (at least 30 minutes) before grilling.

3. Grill steaks over a hot grill pan or BBQ, for 5 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 5 minutes. This allows the meat to relax and become more tender.

I served it here with a side of Napa Cabbage & Pancetta (without the pasta)

Hoisin Garlic Flank Steak

Hoisin Garlic Flank Steak
From Lighthearted at Home: The Very Best of Anne Lindsay

Printable Recipe

Prep time: 5 minutes
Marinating time: overnight
Cook time: 8-10 minutes
Rest time: 5 minutes in the fridge to “relax” the meat

Serves 2-3

Ingredients:
1 flank steak
Marinade:
2 tbsp Hoisin sauce
1tbsp rice vinegar
1 tbsp sherry
1 tbsp honey
1 tsp orange zest
3 cloves garlic, minced
1 tsp sesame oil
Large pinch red chili pepper flakes

Directions:
1. Combine all the marinade ingredients in a large ziplock baggie.

2. Lightly score the flank steak (cutting into the flesh, but not right through) on both sides and then add to the zip lock baggie. Rub the marinade all over the meat and place in the fridge overnight. Allow to come to room temperature before grilling.

3. Grilling methods: BBQ over high heat; under the broiler on a rimmed baking sheet, or in a grill pan on top of the stove. Grill for 5 minutes and flip. Continue to cook another 4 minutes or so for medium.

4. Place on a platter and place side that was closest to the fire facing up and refrigerate for 5 minutes.

5. Slice across the grain and serve with garlicky rice and some sautéed greens.

Vietnamese Marinated Steak

Vietnamese Marinated Steak
Adapted from Fearless in the Kitchen

Printable Recipe

Prep time: 5 minutes
Marinating time: 8-24 hours in fridge
Grill time: 8-10 minutes
Rest time: 5 minutes
Serves 2

Ingredients:
Marinade:
1 small onion, finely chopped
1 jalapeno pepper, seeded & chopped
1 large clove garlic, minced
Juice of 1 lime
Zest of ½ lime
½ cup sherry
3 tbsp Asian fish sauce
½ tbsp black peppercorns, coarsely cracked
½ tbsp brown sugar
½ tbsp fresh ginger, grated
½ tbsp Hoisin sauce
3 whole cloves
½ tsp coriander seeds, crushed
¼ tsp allspice berries

2 strip loin steaks (or 1 flank steak or any other favorite steak of yours)
Garnish: fresh Thai basil leaves or cilantro leaves, chopped

Directions:
1. To simplify the chopping… drop garlic, seeded jalapeno peppers, peeled ginger and quartered onion through the feeding tube of your food processor.

2. Pour all the marinade ingredients into a large ziplock baggie, add the meat, making sure to coat all over and place in the fridge. I always place the bag on a rimmed baking sheet or large plate to make sure there’s no dripping.

3. Preheat the BBQ or grill pan to high heat.

4. Remove steak from marinade, scraping off whole cloves, allspice, peppercorns and grill 3-4 minutes per side.

5. Place the steak on a plate (last side down on the grill is now up-side on the plate) and pop into the fridge for 4 minutes and an additional minute on the counter before serving.

Garnish with chopped Thai basil &/or cilantro leaves

Grilled Flank Steak with Jeanne's Secret Marinade

Flank Steak with Jeanne’s Secret Marinade
From Blue Eggs & Yellow Tomatoes

Printable Recipe

Hands on time: 5 minutes
Marinating time: at least 8 hours, overnight is best
Grill time: 8-10 mintues
Resting time: 5 mintues
Serves 2-4

Ingredients:
1/3 cup soy sauce
3 tbsp pomegranate molasses
1 tbsp chipotle hot sauce (I used Cholula brand)
2 cloves garlic, minced
1 flank steak (or skirt, or hanger or 2 strip loin steaks)

Directions:
1. Combine soy, pomegranate molasses, hot sauce and garlic in a zip lock baggie big enough for the steak. Add the meat, making sure both sides are well covered with the marinade. Refrigerate overnight.

2. Remove the meat from the fridge 30 minutes before cooking to get the steaks to room temperature and prepare your BBQ or grill pan. The grill should be hot.

3. Grill the steaks for 3-4 minutes per side for medium rare – longer if you like your meat medium or well-done.

4. Resting:- place the meat, bottom side up on a plate and place in the fridge for 5 minutes to relax the meat and make it even more tender. Thinly slice across the grain.

Great served with Nova Scotian Stir Fried Potato Slices that cook in the same amount of time as the steak.

Six Spice Flank Steak

Six Spice Flank Steak
Somehow, I forgot to take a photo, but since my meat shots rarely look great, I thought I'd post anyway - the marinade is awesome.

Adapted from my Epicurious.com recipe box
You will need an electric coffee grinder or a mortar and pestle (add more time for bashing)

Printable Recipe

Prep time: 15-20 minutes
Marinating time: 1 hour on the counter or overnight in the fridge
Grill time: 10 minutes
Rest time: 5 minutes to relax the meat

Serves 2-4 depending on the size of your flank steak and your appetite

Ingredients:
For steak:
2 tsp Sichuan peppercorns
10 black peppercorns
1 tsp fennel seeds
1 tsp anise seeds
1 (2-inch) piece cinnamon stick
4 cloves
2 tsp packed dark brown sugar
1 tsp salt
1 flank steak (the recipe calls for hanger steak, but flank or skirt steak are great options, and easier to find)

For Sauce:
¼ cup soy sauce
1 tbsp rice vinegar (not seasoned)
1 tbsp water
1 tbsp minced peeled ginger
2 tsp packed dark brown sugar
1 tsp minced shallot
1 garlic clove, minced
1 tbsp chopped cilantro

Directions:
Makes steaks:
1. Finely grind spices with brown sugar and salt in grinder or mortar & pestle.

2. Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Allow the meat to “marinate” for at least 1 hour before cooking. If you are marinating it longer in the fridge, you’ll need to let it come to room temperature before grilling.

3. Preheat grill or grill pan and lightly oil the rack or pan. Grill the steak for 4-5 minutes per side for medium rare, longer for more well done.

4. Let steak rest on a plate in the fridge for 5 minutes. Note: when removing the steak from the grill, flip the steak so that the side touching the grill/grill pan is on top. Since heat rises, this way the cooking will stop and the heat will just dissipate into the fridge. Don’t worry, it won’t be in there long enough to melt anything.

Make sauce while steak rests:
Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.

Herb Crusted Grilled Steak

Herb Crusted Grilled Steak
Inspired by In the Green Kitchen: Techniques to Learn by Heart and topped with Garlicky Balsamic Glazed Mushrooms

Printable recipe

Prep time: 5 minutes
Grill time: 10 minutes

Serves 2

Ingredients:
2 strip loin steaks (we’re on South Beach Diet and this is a great lean, yet juicy cut)
Herb Crust:
¼ cup mixed fresh herbs, chopped – my choice: rosemary & thyme
2 large cloves garlic, peeled and finely chopped
1 tsp or so olive oil
Salt and freshly ground black pepper

Directions:
1. Combine the chopped herbs, garlic, olive oil, salt and pepper in a mortar & pestle or small bowl, and as Jamie Oliver would say, “Bash it about”, until it forms a fragrant paste. Rub into the steaks (both sides) and set aside while the grill is heating up.

2. Preheat your grill (lucky you if you have a BBQ) – I use my trusty Cuisinart Griddler, but any grill pan would work too. If you’ve refrigerated your steaks, they should come to room temperature before adding the herb crust and grilling (at least 30 minutes).

3. Grill over high heat (sear on Griddler) for 3 minutes per side. Lower the heat to medium high (shift around on a charcoal BBQ or lower temperature on a gas grill) and cook for another 2-3 minutes per side – or done to your likeness.

4. Remove from heat and cover with foil to “rest” for five minutes before serving.

Honey & Red Wine Vinegar Marinated Flank Steak

Honey & Red Wine Vinegar Marinated Flank Steak
From A Year in Lucy's Kitchen: Seasonal Recipes and Memorable Meals

Printable Recipe

Prep time: 5 minutes
Marinating time: 2 hours on the counter or overnight in the fridge
Grilling time: 10-12 minutes for medium rare
Resting time: 5-10 minutes

Serves 4

Ingredients:
1 large flank steak (about 2lb/1kg) (also known as Jiffy Steak, London Broil)
¼ cup olive oil
2 tbsp red wine vinegar
1 tsp liquid honey
1 tbsp fresh thyme, chopped
1-2 tsp fresh garlic, chopped or minced

Directions:
1. Combine the olive oil, vinegar, thyme, honey and garlic in a small bowl.

2. Place the flank steak in a zip lock baggie, pour the marinade over, making sure it’s covered on both sides. Ruth’s note…unfortunately, I don’t have a bbq – and am especially missing one for this recipe. That said, my grill pan – or my Cuisinart Griddler will sear it up quite nicely. The only problem is that this time, the flank steak is too big. I cut it in half before placing in the zip lock baggie and spread the marinade over all of it.)

3. Preheat your grill – be it bbq, grill pan or griddler – and you could also do this under your broiler in the oven. Because of its size, this time I used my Griddler open and half the flank steak covered one side.

4. Grill for 4-6 minutes per side, depending on the thickness (or longer if you like your meat well done). Remove from the grill and let it rest, covered with foil for 5 minutes or so before slicing across the grain.

This time I served it with mashed roasted acorn squash and a quick sautee of baby greens with a little garlic.