"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Grilled Marinated Flank Steak Recipe

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This recipe for Grilled Marinated Flank Steak, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Reyes


1 cup good olive oil
4 to 5 cloves garlic, minced
½ cup red wine vinegar
¼ cup fresh lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
⅔ cup low sodium soy sauce
½ cup good honey (we like local Mountain Man Honey)
1 teaspoon freshly ground black pepper
Roughly 3 – 4 lbs flank steak

Pat the flank steak dry with paper towels and score with ¼ inch cuts about an inch apart across the grain. Combine the marinade ingredients in a large measuring cup or bowl and whisk to incorporate. Place the flank steak in a freezer bag, pour the marinade over the steak. Place the freezer bag in a bowl and refrigerate 24 hour or overnight.

Prepare your grill for high, direct heat with one part of the grill and lower, indirect heat on another part of the grill. Remove the steak from the marinade and gently shake off the excess marinade from the steak, but make sure there is still a bit of coating, you’ll want the oil on it to help keep the steak from sticking to the grill. Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the ‘lower heat’ side of the grill, cover and cook a few minutes more until done to your liking. I like done! You can use a good meat thermometer; pull the steak off the grill to test. 125º F. - 130º F. is rare, 140º F. for medium rare, and 150º F. for medium.

When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes to redistribute the juices. Cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide, but thin. If cut correctly this will be a very tasty and tender steak! The excess marinade can be brought to a boil, simmer for several minutes and served with the flank steak. This steak is also good with a horseradish sauce.




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