Flank steak is a flavorful but tough cut of beef that benefits greatly from marinating. Here’s why it’s crucial:
- Tenderness: The muscle fibers in flank steak can be tough, but a marinade with acidic ingredients like vinegar or citrus helps break them down, making the meat more tender.
- Flavor Boost: Flank steak absorbs marinades well, allowing you to infuse it with bold flavors—whether it’s garlic, herbs or soy sauce.
- Juiciness: Marinating helps the steak retain moisture, preventing it from drying out during cooking, especially on the grill.
In short, marinating transforms flank steak from chewy to succulent, making it a must for this lean, versatile cut.
This recipe works for both, flank and skirt steak.
When it comes to choosing between flank steak and skirt steak, each has its own charm. Flank steak, with its tighter grain, is leaner and slightly tougher, making it perfect for quick grilling and slicing thin. It’s best served medium-rare to keep it tender. Skirt steak, on the other hand, is known for its looser grain and richer marbling, which makes it juicier and more flavorful. It shines in dishes like fajitas or stir-fries, where its bold flavor can stand out.
Both cuts benefit from high-heat cooking and should be sliced against the grain to maximize tenderness. Whether you’re grilling or pan-searing, these steaks bring something special to the table.
Flavourful Flank Steak
Ingredients
around 2 pound flank steak (anything between 1.5 and 2.5 lbs should work)
3 TBSP lime juice
1/4 cup soy sauce
3 TBSP olive oil
3 garlic cloves, crushed
1 TBSP dried oregano
1 tsp ancho chile powder
1 TBSP sugar
Freshly ground black pepper and salt, to taste
Herbs for serving, such as rosemary, parsley or cilantro
Directions
- Combine all the marinade ingredients together in a large resealable bag. Add the steak. Marinate for 1-8 hours (marinating for too long will make the steak too tough.)
- Once finished marinating, remove the steak to a plate and dry it well with the paper towels. Pour the marinade in a small pot, bring it to simmer, reduce heat and simmer it over medium low heat for a few minutes. It will reduce into a sauce while making it safe to eat.
- Prepare the grill for indirect heating. Clean and oil it. Heat half the elements to high and leave half the elements off.
- Place the steak on the hot side of the grill and cook for 3-4 minutes per side, until nice grill marks develop. Then transfer the steak to the cool side of the grill, cover the grill and cook until desired doneness. For me, it’s reaching the internal temp of 135-137F for medium rare. This time should be anywhere from 8 minutes to about 14 minutes, depending on how thick your steak is. Once done, remove from heat and let it rest for 5 minutes prior to slicing it against the grain. While the steak is resting, brush it with the sauce we made in step 2. Garnish with herbs and enjoy.
