Flank steak is super lean, inexpensive, and flavorful – great for making beef fajitas that are the bomb. Marinating the heck out of it before tossing on the grill transforms this cut into a tender hunk of meat. One steak feed 4 to 6 people – gone are the days where everyone gets their own whole steak. Too much meat!

Keys to making great flank steak is to use a strong marinade – soy sauce is a useful ingredient for penetrating tougher cuts, grill the whole piece of flank steak, and cook it hot and fast. This recipe has a lot of reading below the marinade ingredients because there is an explanation for cooking techniques – take the time to read before you cook and it will help you to understand grilling concepts to apply to other foods.

Grilled marinated flank steak

Grilled Marinated Flank Steak
 
Ingredients
Flank Steak Marinade
  • ⅓ cup cooking sherry (a grocery store wine section purchase)
  • ⅓ cup soy sauce
  • ⅓ cup sesame oil
  • 2 cloves garlic, minced
  • 2 tablespoons Smuckers Sugar Free Orange or Apricot Preserves
  • 1 tablespoon black pepper
Instructions
  1. Mix all ingredients in a bowl. Place steak in a zip lock bag along with marinade - squeeze out most of the air and seal. Allow to marinate for at least 3 hours and overnight if possible. Remove the steak from the bag and dry the steak with paper towels.
  2. Reserve the marinade to simmer into a glaze, but do this after grilling the steak and its resting.
  3. When your grill is smoking hot - 450 to 500 degrees plus - it's time to start cooking. Flank steak is a relatively thin cut, usually about 1" thick in the center and slightly thinner on the ends. The natural shape of the meat makes it possible to cook the ends to a medium doneness while the thickest part stays medium rare, so you can please everyone with one steak.
  4. Place the meat on the grill and DO NOT TOUCH IT for 3 minutes so it will form a delicious brown crust. After 3 minutes are up, turn the meat over and cook for an additional 3 minutes on the second side, again do not disturb the meat.
  5. Provided that your grill was hot enough, this should give you medium rare on the ends and rare in the middle. If you prefer it a little more done, increase the cooking time on each side to 4 minutes. Do not cook past medium rare, or the steak will be gray in color and tough.
  6. When the meat is done, remove it from the grill and place it on a cutting board. Allow the meat to rest for at least 5 minutes before slicing.
  7. If you cut into the meat when it's hot off the grill, the juices will all flow out onto your board and you'll be left with a very dry piece of meat and a puddle of juices on your counter top. Allowing meat to rest after cooking allows the juices to redistribute through the meat.
  8. Then determine the direction of the grain - in flank steak, the fibers run along the length of the steak, and you will want to cut across the grain, in thin slices. Cutting thinly across the grain gives you a tender slices to slide next to some grilled planks of tomato, onion, and bell pepper for fajitas or a fabulous steak salad.