1cupvegetable oilsubstitute any neutral flavored cooking oil
¼cupbalsamic vinegar
2tablespoonssoy sauce
4tablespoonshoney
1tablespoongarlicminced
4tablespoonsdijon mustard
1tablespoondried oregano
¼teaspoonground black pepper
¼teaspooncrushed red pepper
¼cupred onionsminced
¼teaspoongingerfreshly grated
Instructions
The Marinade
Make The Marinade. Place all marinade ingredients in a mason jar, close the lid on tightly.Emulsification Prep Step. Shake vigorously to combine.
1 cup vegetable oil, ¼ cup balsamic vinegar, 2 tablespoons soy sauce, 4 tablespoons honey, 1 tablespoon garlic, 4 tablespoons dijon mustard, 1 tablespoon dried oregano, ¼ teaspoon ground black pepper, ¼ teaspoon crushed red pepper, ¼ cup red onions, ¼ teaspoon ginger
Marinate the Meat. Set an open plastic zipper bag in a medium bowl with the top of the bag rolled down. Add the meat to the bag and pour in all but ¼ cup of the marinade on top of the meat.Note: Reserve ¼ cup of the marinade to use later as a sauce for the flank steak, or as a dressing for salads or vegetables.Press out all of the air, and seal bag tightly. Set it upright in the bowl or a shallow baking dish to prevent spilling.Place it in refrigerator and let it marinate for 4-10 hours.
1½ pounds flank steak
Grill It
Preheat Grill to high (approximately 550°F).
Prepare Meat For Grilling. Bring the meat up to room temperature. Dry excess marinade off with paper towels and place steak on a plate so you can take it out to the grill.
Grill First Side. Transfer steak from the plate to a very hot grill.Place meat down on the center of the grill rack of an uncovered grill over direct heat. Grill for 5 minutes on the first side.
Flip It. After 5 minutes, flip it over and grill for an additional 4-5 minutes on the other side.
Check Temperature. Cooking times will vary depending on the thickness of the meat. So, keep an eye on the temperature. Check the temperature with an instant-read thermometer.Pull the steak off the grill when the internal temperature is 5° below the desired final temperature. The USDA recommends 145°F for steaks.Note: Use our handy Meat Temperature Guide.
Let It Rest. Cover with aluminum foil and let it rest for 5-10 minutes.Resting allows the meat to relax and for the juices to be re-absorbed into the center, making it tender & juicy.
Cut Against The Grain. Flank steak is a tough cut of meat with long muscle fibers. Cutting those muscle fibers into smaller pieces will provide the most tender bite.Find the direction of the muscle fibers of the meat. Then, slice it at a slight angle against the grain of the meat.
Serve and Enjoy. Serve it with some of the reserved marinade, and your favorite side dishes.
Video
Notes
Ingredients
flank steak - A flavorful cut of beef found at the grocery store.
Good substitutes: skirt, tri-tip, hanger, flap, or flat iron.
oil - Use a neutral flavored cooking oil like canola or vegetable oil. Cooking oil works as an emulsifier to help the marinade to stick to the meat.
balsamic vinegar - An acid used to emulsify and balance flavor.
soy sauce - Used for umami or savoriness, and to tenderize. Soy sauce is an acidic, salty fermented condiment and a protease (enzyme) that breaks down proteins in meat, making them more tender.
May substitute Worcestershire sauce - An acidic, fermented condiment used for umami and to tenderize. Flavor is like A-1.
honey - Works as an emulsifier and adds sweetness to balance the acidity of the vinegar.
May substitute brown sugar - A small amount of brown sugar caramelizes and helps the meat to brown better.
Dijon mustard - An emulsifier. Also adds flavor.
aromatics - Used to add aroma and flavor in cooking. We use freshly grated ginger, garlic cloves, green onions, red pepper flakes, and black pepper to flavor this marinade.
Variations
Use this same marinade for other proteins like grilled chicken, pork, lamb, or bison.
Pro Tips
Room Temperature. Bring it up to room temperature before grilling for even cooking.
Limit Marinading Time. Marinate for a maximum of 10 hours or it will get tough.
Do NOT Reuse Marinade. Don't reuse marinade that has been exposed to raw meat for other things.
Reserve Some Marinade. Use reserved marinade to serve with grilled meat, on salads, or for roasted veggies and potatoes.
Grill Lid Up. For best results, grill it with the lid up.
Meat Tenderizing Tips
Pound It: Use a meat mallet to break down the muscle fibers and pound the toughness out of it.
Marinade: Marinate it for 4-10 hours in a 3:1 ratio of oil:acid (vinegar/citrus).
Salt: Salting the meat 24 hours ahead of time will tenderize and flavor the meat from the inside.
Freezing and Storage
Freeze and Store leftovers in an airtight container or plastic bag in the refrigerator for 3-4 days or in the freezer for 3-4 months.