Boston Chef's Marinated Flank Steak

Total Time
Prep 15 mins
Cook 20 mins

This is from the Wall Street Journal from July 15, 2006 and it is Michael Schlow's recipe. He owns 3 Boston area restaurants: Radius, Via Matta and Great Bay. The chef is from Brooklyn originally. Note-There is a 24-36 hour marination not in the cooking time.

Ingredients Nutrition


  1. In a large bowl, combine all the marinade ingredients and whisk well.
  2. Pour into a large Ziploc bag and add the steak; seal the bag and refrigerate for 24-36 hours.
  3. Thirty minutes before grilling, preheat the grill to high and remove the steak from the refrigerator.
  4. Transfer the meat to a platter and reserve the marinade for basting.
  5. Season the steak on both sides generously with salt and pepper.
  6. Place the steak on the hot grill and cook for 2 minutes.
  7. Rotate the steak a quarter turn to mark the steak which promotes even cooking and makes an attractive grill pattern on the meat.
  8. Cook for 2 minutes more, then turn and sear the other side.
  9. Dab the marinade onto the meat with a pastry brush.
  10. Cook for 2 minutes, then mark by rotating a quarter turn. Cook another 2 minutes and baste again.
  11. Reduce the heat to low and transfer the steak to the warming shelf placed in the highest position. If you don't have a warming shelf, move the meat to a cooler section of the grill.
  12. Close the lid and continue to cook for 8-12 more minutes more for medium-rare, depending upon the thickness of the steak.
  13. Lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.
  14. Allow the meat to rest for 5 minutes off the grill before thinly slicing it across the grain on a slight bias, 1/4-1/8 of an inch thick.
  15. Serve warm.


Most Helpful

Really good. Hubby served over lettuce as a salad and it was excellent. I had mine with mashed potatoes, it was equally good alone. Will deffinately make again

Colleen321 August 18, 2007

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