Kittencal's Marinated Grilled Flank Steak

READY IN: 24hrs 12mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs flank steaks
  • McCormick's Montreal Brand steak seasoning (to taste, or freshly ground coarse black pepper)
  • salt (to taste, I use seasoned salt if using black pepper)
  • MARINADE
  • 23
    cup vegetable oil
  • 13
  • 3 -4
    tablespoons honey (can use 3-4 tablespoons real maple syrup, DO NOT substitute brown sugar)
  • 3
  • 14
    teaspoon ground ginger
  • 2 -3
    tablespoons coarsley chopped fresh garlic
  • 2
    green onions, coarsley chopped
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DIRECTIONS

  • In a bowl combine all marinade ingredients until well combined.
  • Score the surface of the uncooked steak about 1/4-inch deep across the grain.
  • Place the marinade into a large heavy resealable plastic bag then add in the beef.
  • Seal bag and toss meat to coat with the marinade.
  • Place the bag into a large bowl.
  • Refrigerate for 24 hours (tossing the bag a couple of times during the refrigeration time).
  • Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat.
  • Place on a large plate (I use a jelly-roll pan) and allow to sit out on the counter until almost room temperature, this might take about 3 or more hours.
  • Preheat grill to high heat.
  • Place on grill and season with steak seasoning or fresh ground black pepper and a little salt.
  • Grill the meat about 5-6 minutes per side for rare doneness (turning ONLY one time, do not overcook the meat as it will cook a little more after removing from the grill).
  • Remove to a plate/s and allow to sit for 10 minutes before slicing.
  • Slice the meat across the grain.
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