Marinated Flank Steak

I was introduced to this dish by my mother-in-law.  I was told early on in my marriage that this was my husband’s favorite birthday dinner, and I would need to learn how to make it for him.  I happily accepted the challenge, and it has become a favorite of mine as well.  It presents itself as a fancy dish that looks like you worked really hard…good news…it’s quite simple.  Even better news…it’s special enough for company or a celebration, but it’s perfect for just high-fiving the fact that the whole family was able to make it to the table to share a meal together on a week night!  

Here’s what you need…

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Score the meat…

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After marinating overnight, turn the meat to get the other side until ready to cook…

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After broiling, and resting, slice it up across the grain for a tender tender finish!

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And, let’s eat!

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Ingredients

  • 2-3 lb flank steak
  • 1/3 cup soy sauce
  • 1/4 vegetable or canola oil
  • 1/3 dry red wine
  • 2 cloves garlic, minced
  • Seasoned salt, such as Lawry’s
  • pepper

Instructions

Prepare marinade by mixing the soy sauce, oil, wine, garlic and seasonings together in large measuring cup.  Remove rack from broiler pan.  Cover pan in foil for easy clean up…then lay a long piece in pan big enough to wrap up around the meat.  Pour the marinade into the pan.  Score the meat diagonally on both sides, and place in the pan with the marinade so that the meat is sitting in marinade.  Turn it over to get some of mixture on both sides.  Bring foil up around to loosely wrap meat.  If you’d rather marinate in a zip lock bag and then transfer to foil lined pan for cooking, that is fine.   Marinate in fridge for several hours…preferably overnight.   In the morning, turn the meat over, and recover and continue to marinate until ready for cooking.  Position oven rack about 5 inches from broiler.  Remove meat from fridge about 1/2 hour before cooking.  Preheat oven to broil.  Broil approximately 8 minutes on high on each side to desired doneness.  We like medium rare- medium.  Let rest after cooking before slicing.  Serve with our family mushroom sauce if you like.  It’s also good with a cilantro chimichurri.   See below.

Mushroom sauce:  In a saucepan on medium-low, combine and melt about 3/4 stick of butter, sliced mushrooms and about 1/3 -1/2 cup worchestershire sauce.

Chimmichuri:  In blender combine 1-2 cloves garlic, about 1/4 cup cilantro, lime juice from one lime, olive oil drizzled into running blender til mixture comes together

Author: Debbie Nance

I am a working wife and mom, and I live with my family near Charlotte, NC. I am originally from Texas and have lived in a number of states in the southeast due to my job in radio. It sometimes requires moving to chase the dream. My husband and I have been married since 1994 and we host a country music radio show together. I am passionate about cooking and, I spend most of my time watching the Food Network, reading about food and testing new recipes.

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