We love a good steak but with a family of 5, we’re not always busting out the ribeyes or having filet mignon for dinner. Flank steak is one of the leanest, fastest, and least expensive cuts of beef available. We quickly learned to love it when we switched to grass-fed beef! I also discovered that grass-fed flank steak was much more tender than the conventional versions I had in the past. That could be because it was grass-fed – or that could be that I just figured out how to cook it. I would be interested in hearing someone else’s observation on the matter.
It helps to marinade flank before you cook it. It adds to the flavor of the meat but the acid in the marinade also helps tenderize the beef. Flank steak is best eaten medium rare so be careful not to cook it too long.
Throw a little extra steak on the grill and have this Steak and Blueberry Salad later in the week for dinner! Or make it with leftovers for lunch!
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 2 tbsp honey
- 1 tsp black pepper
- 1 1/2 to 2 lbs flank steak
- Whisk olive oil, soy sauce, vinegar, garlic, pepper and honey until the honey dissolves and it becomes a uniform marinade. Place meat in a shallow dish and pour marinade over meat coating it thoroughly. Cover and refrigerate overnight or for at least 6 hours.
- Preheat grill to medium-high.
- Oil the grill grate to prevent sticking. Place steak on the grill and grill approximately 4 minutes per side, or to desired temperature. Discard marinade.