Steakhouse-Style Grilled Marinated Flank Steak


[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Loading text goes here What's This? OK

Steakhouse-Style Grilled Marinated Flank Steak

About This Recipe

Yield:serves 4 to 6
Active time:30 minutes
Total time:at least 1 1/2 hours
This recipe appears in: The Best Inexpensive Steak For The Grill Part 4: Flap Meat (Sirloin Tip) How to Marinate and Grill Flank Steaks

Ingredients

  • 1/2 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 4 anchovy filets
  • 2 cloves garlic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tomato paste
  • 1/2 cup vegetable oil
  • 2 tablespoons chopped chives
  • 1 medium shallot, minced (about 2 tablespoons)
  • 1 whole flank steak, about 2 pounds

Procedures

  1. 1

    Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard, tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and emulsified. Transfer 1/3 of marinade to a small container, add chives and shallots, stir to combine, and reserve. Place flank steak inside a gallon-sized zipper-lock bag with remaining marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.

  2. 2

    Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an intant-read thermometer for medium-rare, or 135° for medium. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes. Carve and serve, passing extra marinade tableside.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: