The Best Grilled Flank Steak

Grilled + Marinated Flank

Flank steak works when you work it, that’s my motto. Ignore it, and it will become tough and frankly, not very good. However, with the right attention, marinade, love, and care, it is easily transformed into an elegant main dish that is totally company-worthy. It also won’t break the bank, which we love! Flank steak is the cut of beef, you guessed it, from the flanks of the cow where there isn’t a ton of fat, so it does really well with a long marinade like the one we have here. I love using wine as a base for a marinade because it isn’t as intense as vinegar, softens the meat gently, and adds fabulous flavor when cooked. Remember, do not use a bottle of wine that you wouldn’t drink, it has to be decent, and we’re only using a little bit anyway, leaving the rest for you to enjoy.

I love to eat this steak with a summer salad or asparagus, and some roasted potatoes, or in the winter I tend to sub salad for sautéed kale or spinach. Add a little horseradish sauce if you want extra flavor, but it really doesn’t need anything. I’ve only ever had true success with flank steak on the grill, and with a marinade. I know there are a ton of recipes out there claiming otherwise, but if you ask me, they are cutting the most important of corners in the name of creating a weeknight meal. Look, this is and totally can be a weeknight meal. You just have to marinate it in the morning, or even the night before. It’s an any-night of the week meal. Rules be damned.

Ingredients

Serves 4

1.5 lbs of flank steak

2 cloves garlic, chopped

1 Shallot, chopped

2 tbsp. fresh parsley, chopped

1/4 cup olive oil

2 tbsp. Worcestershire sauce

1/2 cup tamari or coconut aminos

1/2 cup of red wine

1/2 tsp. nutmeg

Salt + pepper

Marinate for 8 hours or overnight 

Directions 1. Make the marinade. Combine all ingredients and whisk together to combine.

2. Add steak to a large ziplock bag or to a glass baking dish, and pour in the marinade, making sure to evenly coat the steak. Marinate for 8 hours or overnight 

3. Set the grill to high and let it get to temperature. Meanwhile, remove the steak from the marinade, and shake off any excess. 

4. Once the grill is hot (about 450 - 500 degrees), place the steak on the grill and close the lid. Grill for 3 minutes. Open the grill, flip the steak, and grill for an additional 3 minutes. 

5. Remove steaks from the grill and onto a plate. Cover with foil, and let rest for 10 minutes. 

6. Place the steak on a cutting board, and slice into ½ inch slices, against the grain. Enjoy!