Grilled Flank Steak Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: MARINADE:
1 1/2 -2 pounds flank steak. (Each flank steak will feed about 5-6 people)
1/2 cup olive oil
1/3 cup reduced sodium soy sauce. (I used Brags Liquid Amino substitute Soy)
1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons brown sugar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 TBS EACH onion powder, garlic powder
1 tsp EACH paprika, pepper, red pepper flakes, dried dill weed
1/2 tsp EACH dried oregano, dried rosemary, ground coriander
MANGO CHIMICHURRI: This is enough for 2 flank Steaks
2 mangos chopped small
1 cup packed cilantro
1/2 cup packed flat-leaf parsley
2-4 cloves garlic peeled (3 was fine)
1 jalapeno deveined, seeds removed ( I ommited)
1 shallot peeled
1/3 cup olive oil plus more if desired
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
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Directions: |
Directions:FLANK STEAK INSTRUCTIONS
1. Whisk marinade ingredients together in a freezer size ziploc bag. Reserve 2 tablespoons to use later.
2. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
Marinate in the refrigerator at least 2 hours or up to 12 hours. (I recommend 12 hours)
3. Cook this on open charcoal. (for gas Preheat outdoor grill to medium-high heat, (450 degrees F when lid is closed).
4. Grill steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
Remove the steak to a cutting board, tent, and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.
5. Serve with Mango or plain Chimichurri sauce included in this recipe.
MANGO CHIMICHURRI INSTRUCTIONS:
1. Finely chop the parsley, cilantro, jalapeno (without seeds), shallot and garlic in food processor.
2. Remove to a bowl and stir in remaining Chimichurri ingredients.
3. Chimichurri is best if allowed to sit, covered, for 2 hours before serving to allow flavors to meld. If not serving for a few hours, chill in refrigerator then allow to return to room temperature before serving.
4. You can freeze the remaining for up to 3 months: (NEED TO TEST IF THE MANGOS CAN STAND FREEZING)
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Number Of
Servings: |
Number Of
Servings:5-6 |
Personal
Notes: |
Personal
Notes: TIPS AND TRICKS
This was the 4th recipe I have tried and so far it is a winner!!!
-Pound the steak to an even, thin thickness to tenderize and for even cooking.
-Don’t marinate much longer than 12 hours or the muscle fibers can break down and become mushy but please aim for 12 hours for optimal flavor and juiciness.
-Bring steak to room temperature before cooking by letting it sit on the counter for 30-60 minutes.
-Clean the grill very well before cooking for beautiful grill marks and to prevent sticking.
Grease the grill very well with a wad of oiled paper towels using tongs. NEVER use spray oils once the grill is on.
-Don’t add the steak until the grill is hot to achieve a beautiful sear.
-Only flip/touch your steak once for the perfect caramelized crust.
-Only use tongs to flip the meat because a fork will pierce the meat and you will continuously loose juices and tenderness.
-Don’t overcook or your steak won’t be as juicy. Use a meat thermometer to check for doneness and grill to 130 degrees for medium rare. The steak will rise to 135 degrees after it rests.
-Let steak rest 10 minutes before slicing so it has time to reabsorb the juices that have accumulated in the middle of the steak to redistribute throughout the steak.
-Slice steak across the grain to shorten the muscle fibers for tender steak.
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