Sometimes I don't want to think much about getting a steak ready. For instance, if I'm going to make a prime rib or a NY Strip, I always feel the need to dry brine it in the fridge for 24 hours, then reverse sear it, and sous vide it, yada yada. Instead, I just want to buy a simple and somewhat inexpensive cut of meat, prepare a simple marinade and cook it up. This is what I've found! We will usually just make mashed potatoes and broccoli on the side, but this meat could be the foundation of your next fajita or taco night! You'll want to marinade for at least 30 minutes before cooking the steak, and up to 24 hours.
Ingredients
- 1-1.5 lb. flank steak (thicker the better - I like char marks, but not an overcooked steak)
- 1/2 cup olive oil
- 1/3 cup low-sodium soy sauce
- 2 Tbsp fresh lemon juice (1/2 lemon)
- 1.5 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 2 cloves of garlic, minced
- 1/2 tsp ground black pepper
- 1/4 cup red wine vinegar (optional)
Preparation
- You'll want to marinade for at least 30 minutes before cooking the steak, and up to 24 hours.
- I generally prefer the 24 hour option, as I feel like the acid from the lemon has a chance to tenderize the meat and the Worcestershire has a chance to penetrate the meat.
- Combine the ingredients listed above in a ziploc bag and store in your fridge for up to 24 hours. Make sure all of the meat is covered in the marinade.
Directions
- Take the marinaded meat out of the fridge 30 minutes prior to cooking, so it begins to rise to room temperature
- Turn on your grill to medium heat and let it heat up for at least 15 minutes
- Place the flank steak on the grill at a 45° angle to the grain to create nice sear marks
- Pour some excess marinade on the meat, just to cover the surface (repeat this each time you move the meat)
- Grill for about 2 - 2 1/2 minutes (based on thickness), then rotate the steak 90° (without flipping) to create crosshatch grill marks
- After another 2 1/2 minutes, flip the steak and repeat the process on the other side
- Insert a meat thermometer and keep the steak on the grill until the internal temperature reaches ~128 degrees
- Pull meat at 128 degrees and let it rest on a plate for 10 minutes (the temperature will continue to rise to ~135)
- Slice the steak against the grain into half slices and serve immediately
Details
- Cutting against the grain means slicing perpendicular to the direction of the muscle fibers in the meat. The grain refers to the visible lines running through the steak, which are the muscle fibers. By cutting across these fibers rather than parallel to them, you shorten them, making the meat much more tender and easier to chew.
- Identify the grain; look for the lines running through the steak
- Slice across the grain, cutting perpendicular to those lines for maximum tenderness
- Cut into thin slices at a slight angle for the best texture and presentation
- Using a meat probe - I primarily use a remote meat probe, so I can go inside to continue preparing other sides or courses. I use a YIOU Wireless Meat Thermometer (not an associated link) that even allows me to set temperature alarms so I can cook to perfection.