Parsley Thief Grilled Flank Steak

Katie, The Parsley Thief, admits she was not a big fan of Flank Steak. But her mind was quickly changed with the discovery of this delicious, simple marinade (adapted from Gourmet Magazine). This balsamic, soy marinade is a surefire hit with Certified Angus Flank Steaks from Walter Stewart’s – grilled of course!
“I have to say, that typically no amount of teriyaki, garlic, ginger, soy, lime, or fresh herbs, can change the fact that I am not a big fan of flank steak.This marinade, however, has changed all that. It is fantastic! I mean, really fantastic. It’s a quick, easy, cheap meal, that is certain to be a real crowd pleaser. It will absolutely stay in our backyard dinner rotation this summer.”

Grilled Flank Steak

From Gourmet Magazine, June 1998
Serves 8

1 flank steak {any size will do}
4 large shallots, finely chopped
1/3 cup balsamic vinegar
1/4 cup sugar
1/4 cup soy sauce

Cut the steak into 4 equal pieces. This helps the steak cook more quickly & creates more surface area for the marinate to make contact with the steak…yum! Season with a generous sprinkling of kosher salt & freshly ground pepper & place them in a large resealable plastic bag. Combine the shallots, vinegar, sugar & soy sauce in a mixing bowl. Pour the marinade into the bag & toss everything around a bit, to coat the steaks evenly.
Transfer to the refrigerator & marinate for at least 2 hours, or up to 2 days.
Preheat the grill & lightly oil the grates. Remove the steak from the bag & discard the marinade. Grill for 5-7 minutes per side for medium-rare {depending on the thickness}. Transfer to a cutting board & let them rest for 10 minutes. Slice on a 45 degree angle, across the grain, into thin slices & serve.
Click here for the printable recipe.

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