Marinated Flank Steak
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My local grocery store recently had London Broil on sale for buy one get one free. This is a great way to get your meat for half price. So I bought one and I got one, which cost me just under $10. I came home and started looking for what I wanted to make with it. I had a recipe from Kalyn’s Kitchen for Marinated Flank Steak and decided to give it a try.
According to RMK follower Trish who worked in a meat shop, London Broil can be substituted for flank steak but they are not the same cut of meat. London Broil is a thicker cut of top round. Trish said, “flank steak is superior for marinating because the texture provides lots of yummy nooks and crannies for delicious marinades such as this one to really get into the meat. The same is not true for top round (or London Broil) which tends to be drier and tougher than flank steak.”
This was a wonderful marinated and worked fine with my London Broil. We loved it! Enjoy grilling while you still can. Here in Utah we hopefully have a few more weeks of weather that will allow us to still grill outdoors. Tomorrow make sure to stop by for a grilled dessert that involves a fruit that is in season right now!
Marinated Flank Steak
Real Mom Kitchen
Equipment
Ingredients
- 2-3 pound flank steak or London Broil
- 2 Tbsp balsamic vinegar
- 2 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp finely minced fresh garlic
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- 1 tsp smoked paprika or paprika
- ¼ cup olive oil
Instructions
- Combine balsamic vinegar, lemon juice, Dijon, Worcestershire sauce, garlic, and spices, then whisk in olive oil.
- Trim the flank steak so there is not a lot of visible fat. Then make small scores about 1/4 inch deep and 1/4 inch apart on both sides of the meat. (This allows the marinade to penetrate more, but it's optional.) Place meat in a ziploc bag, using the smallest size you can fit it into. Pour marinade mixture over meat, then marinate in refrigerator 8-24 hours.
- To cook, take meat out of the refrigerator, drain off marinade, and let it come to room temperature while you preheat grill to high heat. (you can rinse the bag in warm water if your in a hurry.) Turn grill to medium-high or let coals cool down before you put the meat on. If using Polder Meat Thermometer, cook to a temperature to 130F. If using instant read meat thermometer, start checking temperature after you turn the meat and cook to 130F. I turned the meat after about 6 minutes, and my flank steak reached this temperature in about 11 minutes, but cooking time will depend on how hot the grill is, the size of your steak, and the temperature of the meat when you start. The meat will continue to cook as it rests, so it's best to remove from the grill when it's underdone rather than overdone.
- When meat reaches that temperature remove from the grill and let rest 5-10 minutes for smaller pieces or 10-15 minutes for larger pieces. Cut meat into thin slices across the grain and serve immediately. Serves 4-6.
This is the original photo from this post when it was originally published in September 2009.
