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We love this recipe. Started using it this last summer and have made it our go to recipe for when people come over. We do not use the salt as a reco for grilling….. the marinade itself has enough seasoning withthe salt in the soy sauce.
leave off the rosemary
Very odd flavored marinade . Even tried boiling for several minutes to use along side cooked flank steak but that didn’t help the taste.Cooking the steak was even worse. Salted heavily as suggested, but then the meat was super salty to the taste. After searing 2 minutes per side, I moved to indirect heat, where it cooked for 28 minutes and was still Rare. We ate the edges and threw the rest away.
You should never ever cook a steak for 28 minutes ever ever. That sounds like operator error
I have been using this recipe for flank steaks since it was printed in the magazine! How long ago was that!? 10 years?! Happy to find it online so I can throw away my very dirty paper copy!! I go back and forth between honey and brown sugar depending on which is available in my pantry and both options work great.
Hi Angie, hmm, I’m not aware of this recipe being printed in any magazine. I first published the recipe here in 2007. So glad you like the recipe!
Great recipe, I make it often!
I make this all the time. It is simple and the marinade really helps to break down and tenderize the steak. We usually roast some red potatoes with a liberal amount of Olive oil, Garlic and minced onions for about an hour at 350 as a side dish.
I love this recipe! Does anyone have any great side dish ideas to compliment the flavor? I have stuck to the typical rice and beans, but my husband likes potatoes. Any ideas??
How about twice baked potatoes, Chrissy? Or fingerling potatoes in an herb vinaigrette? Glad you like this!
OMGolly!!! Absolutely off the charts delicious! Steak was melt in your mouth tender. I used low sodium soy sauce and it was perfectly seasoned for my palate. I didn’t have any red wine vinegar but used white wine vinegar and a splash of red wine. I reduced the remaining marinade and also grilled mini new potatoes that were halved, drizzled in olive oil, rosemary and some seasonings. The marinade drizzled over the steak and potatoes is seriously the best thing I’ve ever made. Now I know what to make for a show stopping dinner for guests that took very little time. THANK YOU!!!
I really loved this marinade! I ended up marinating it for almost 3 days (yikes!) because we had changes in dinner plans. However, it was still delicious and made a really good steak. It did have a little bit too strong of a soy sauce flavor but I’m sure it’s because it marinaded so long.
Gotta go with the flow, right?
The marinade was great but the flank steak was tough. I cooked it to medium rare, cut thin and against the grain. Got the meat from a specialty butcher. Sort of bummed.
Hi Karen, was the steak by any chance grass-fed? I had a flank steak once that was inedibly tough and the butcher later told me that it was because it was grass fed. The method I show here is a classic method for cooking flank steak. No amount of marinade will help a steak that it inherently tough, though. Sometimes what my mother will do is poke the steak all over with the tip of a sharp knife, before she cooks it. This helps tenderize the meat. If you do find yourself with a tough steak in the future, and it’s already cooked, the only thing you can really do is slice it very thin, across the grain.
I must admit I really upended the marinade. I substituted peanut and sesame oil for the 1/3 cup and I substituted rice vinegar for the red wine vinegar. I also added 1 Tbp. Spoon of mirin to the marinade. It came out a perfect Asian fusion. I drizzled some Thai peanut sauce over the grilled thin skirt steak and the meal was just to die for! Thank you for the basics!
Hi John, wow, looks like you came up with a great marinade!
Sometimes basic, is better. Especially with beef
Are there any substitutes I can use for red wine vinegar? Our grocery has been out of it for weeks now.
Hi Wendy, apple cider vinegar will work as well.
I used white wine vinegar with a splash of red wine. Worked perfectly!!
“Hit it out of the park,” one of my friends told me after eating over. I let it marinate overnight. DELICIOUS.
Tried this recipe and I have to say we were blown away. The best flank stake I’ve had so far. Will use this recipe from now on.
Fantastic Izabela, I’m so happy you like the steak!
Excellent flavor and excellent directions from cooking it to carving it. I marinated about 8 hours and used a thermometer to check for done ness on the bbq. Loved it thanks!!
This recipe had ingredients that were readily available and I made it twice within a month because my son, who doesn’t live at home heard it was delicious and asked me to make for him!I don’t have an outside grill, so I cooked on a cast iron grill pan on my stove and it had grill marks and sear just like the picture.Thank you for sharing this wonderful recipe!
This was delicious! My new go to for marinating flank steak…. really delicious!
Hello,can this be marinated and frozen for later use? Thank u
Ooh, good question! I have read conflicting opinions of freezing raw meat in a marinade. Some sources say it’s fine for up to 9 months, while others claim a long contact with the acids in the marinade (albeit in frozen form) can cause the flesh to cook up mushy. I say pop the meat in the marinade, freeze it straightaway, and use it within a month and you should be fine. Other readers, I’d love to hear your experiences!
Amazing!!! For the next time has anyone ever used Avacado Oil? It has a high heat tolerance so I’d rather use that.
Hi Amy, for what it’s worth, it’s a myth that extra virgin olive oil shouldn’t be used for high temperature cooking. Extra virgin olive oil is loaded with antioxidants and polyphenols that actually help protect the oil from degrading under heat. For that reason, it is one of the best oils to use. See this article: https://olivewellnessinstitute.org/extra-virgin-olive-oil/cooking-with-olive-oil/ and this one: https://health.usnews.com/wellness/food/articles/why-you-should-stop-worrying-about-olive-oils-smoke-points Avocado oil is fine for high temp cooking, though it tends to be rather expensive.
I use avocado oil if I am frying or sauteing on the stove top at high heat. always EVOO for griliing!
Has anyone tried a variation of this with maple syrup instead of honey? Thank you for any feedback!
Just swap it out, yes–maple syrup should be great in this!