- Flank Steak (2-4lbs)
- Soy Sauce (2/3 Cup)
- Red Wine Vinegar (2/3 Cup)
- Brown Sugar (2 Tbsp)
- Ginger (1 tsp)
- Garlic (2 cloves, minced)
- Parsley (1/2 Tbsp)
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HOW TO MAKE Flank Steak with Homemade Marinade
STEP 1: For this flank steak with a homemade marinade recipe we are going to begin by making our marinade. In a small bowl or straight into a zip loc bag, add all the marinade ingredients. Stir or mush around to thoroughly incorporate all the marinade ingredients together. Flank steak does not normally need any preparation, so you can place it directly into your marinade and put in your refridgerator for 8-24 hours in advance. If your flank steak is too large, you can also place it in a large sealable container. Make sure you rotate and flip every 4-hours so both sides of the flank steak get marinated evenly.
STEP 2: Next, lets preheat our kamado or charcoal grill to a high heat of 400-500 degrees. I prefer my flank steak to have crispy edges as it captures the meat and marinade flavor perfectly. For this flank steak we are going to grill it hot and fast. Once your grill is preheated, remove the flank steak from its marinade and grill on both sides for approximately 2-3 minutes. Your looking for an interal temperature of 135 degrees or slightly above. You do not want to over cook this cut of beef as it will become tough.
STEP 3: In order to recieve the perfect temperature, we used our Thermopro TP-02S instant read thermometer to keep track of its internal temperature. Since we are flipping it so quickly, it was easy to use, and created a perfect flank steak. After you get the desired internal temperature, let rest for a minute or two before slicing agasint the grain and Enjoy!