marinated flank steak

flank steak, marinated, barbecue, at anchor, dock parties

Marinated flank steak is a crowd pleaser. You can prepare it ahead of time, it has a robust flavor and cooks in minutes. When I’m planning for a week or two on our boat, I freeze marinated meats and stack them in the bottom of our refrigerator on the boat when we cast off. They stay frozen for up to a week and are a welcome dinner after a day on the beach when you don’t want to take much time to prepare the evening meal. Any leftovers can be served as fajitas or you could make a hearty steak salad for lunch.

marinated flank steak

Print Recipe
Serves: 6-8 Cooking Time: 15 minutes

Ingredients

  • ¼ cup soy sauce or tamari sauce
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil
  • 2 cloves fresh garlic, minced
  • 2 tablespoons brown sugar
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon chili flakes
  • 2 pound flank steak

Instructions

1

In medium sized bowl, whisk all marinade ingredients together.

2

Pour marinade into large plastic resealable bag along with steak. Refrigerate 3 hours or freeze if preparing for a trip. I recommend double bagging if you are planned to freeze the meat.

3

Allow meat to reach room temperature (about 15 minutes).

4

Clean and oil the grill and preheat to high. Sear meat 3-4 minutes per side. Reduce to low heat and cook each side an additional 3 minutes with the grill lid closed. Remove the meat when it reaches 130° F for medium rare, 140° medium, and 150° medium well done.

5

Remove steak from the grill and place it on a cutting board. Cover it with a piece of tinfoil and allow it to rest for 5-10 minutes before slicing to keep the juices and flavor intact.

6

Cut the steak across the grain, at a diagonal into very thin slices. Serve warm.

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1 Comment

  • Reply
    Patti Olswang
    May 14, 2018 at 12:17 am

    I would add sliced green onions as well.

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