Flank is a great tasty marinating cut of beef and perfect for the grill. It is also a more economical cut of beef. Being budget friendly makes this an ideal meal for our family. Which is a darn good thing since my furnace broke last night while it is -30 and I am writing this recipe from a Starbucks. (*Dude is coming to fix today but damn those furnace thingys are expensive)
- 2 lbs Flank Steak
- 1 cup Soy Sauce
- 1/2 cup Rice Wine Vinegar
- 1/4 cup Fresh Rosemary finely chopped
- 2 tablespoons Minced Garlic
- 2 tablespoons Sorghum Molasses
- 1 tablespoon Granulated Onion Powder
- 1 tablespoon Freshly Ground Butcher Grind Black Pepper
Mix all of the marinade ingredients together. Place flank steak into a 1 gallon Ziploc bag. Pour marinade over flank steak. Seal bag removing as much air as possible.
Marinate overnight in fridge turning bag over a couple of times to ensure even distribution of the marinade.
Preheat grill to medium high heat.
Remove Flank steak from marinade. Discard remaining marinade. Grill flank steak to rare/ medium rare (120F-130F). Remove from grill and rest for 10 minutes. Flank steak must be cut across the grain when serving. I like to sprinkle the slices with a really good kosher or sea salt just prior to serving.