Ivey’s Marinated Flank Steak
Now that BBQ season is prime, it is time for Marinated Flank Steak. This is Michael’s favorite, as a matter of fact, I have yet to come across a human being who doesn’t love this one. Just remember something when you are selecting your meat, it shrinks by half so purchase accordingly.
Flank is a great cut of meat for marinating. It is widely available and reasonably priced. If you can’t find flank, a good substitution is skirt steak, flap meat as well as hangar meat if you happen to be a warehouse shopper.
For the Marinade
1 Cup Soy Sauce
1/2 Cup Magic Oil
1/2 Cup Water
Juice of one Lemon
4 Garlic Cloves – smashed, skin on
Marinate the steak overnight in a shallow baking dish, in the refrigerator. This marinade is pungent, so you want to make sure you cover it tightly with plastic wrap unless you want your entire fridge to smell like dinner. Flip at least once.
Another suggestion is to use a plastic storage bag. I’m big on marinating in zip baggies, I like GLAD freezer bags in the gallon size. When I make this recipe, I put the meat & marinade in a large zip bag and place it in the shallow baking dish. It’s a lot easier to flip that way too. No matter what kind of zip bag you use, still use the baking dish, if this spills you will be one unhappy camper cleaning it up.
Get your grill piping hot! Before you place the meat on the grill, be sure to remove any hanging-on pieces of garlic or lemon pit from the meat, they are nasty when burnt. Discard the liquid. Don’t bother brushing the steak with additional marinade while it’s on the grill, it will only slow down your cooking time.
This is a great dish when you have a large group, you can get at least 4 large steaks on an average grill and an average steak feeds approximately 4 – 6 people. (Depending on how thick you slice)
Total cooking times
Rare: 6-8 minutes
Medium Rare: 8-10 minutes
Medium: 10-12 minutes
Medium Well/Well: don’t even bother
- Flip steaks just past the halfway point of the cooking time.
- Let the meat rest, covered for 10 minutes before slicing.
- Slice meat against the grain. An electric knife will make perfect thin slices.
Although this dish is best suited for the BBQ, in colder months (or rain) you can use your broiler with very good results. Just make sure to get the broiler pan very hot before you put the meat on it.
Leftovers make terrific sandwiches just add ketchup.
If you want to go a little fancy, try toasted sourdough bread and aioli mayonnaise for fabulous appetizers.
Aioli Mayonnaise (fancy name for garlic mayo)
1 Cup Helman’s Mayonnaise
1 Small Garlic Clove, minced
1 Tsp. Lemon Juice
1 Tbs. Chopped Chives – substitute chopped parsley
½ Tsp. Kosher Salt