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Grilled Flank Steak

Now that BBQ season is right around the corner, it is time for Marinated Flank Steak. This is one of my husband's favorite dishes. As a matter of fact, I have yet to come across a man who doesn't love this one.

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 as well as hangar meat if you happen to be a warehouse shopper.

* Click the play button to here the corresponding broadcast from the Boating On The Hudson Radio Show

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 overnight in a shallow baking dish, in the refrigerator. This marinade is pungent, so cover tightly with plastic wrap unless you want your entire fridge to smell like dinner. Flip at least once.

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.

Total cooking times
Rare: 6-8 minutes
Medium rare: 8-10 minutes
Medium: 10-12 minutes
Medium well/Well: don't even bother

Tips
  • 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 are having company, try toasted sourdough bread and aioli mayonnaise.

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
  • Tsp. Kosher Salt


Grill Chart

STEAK TYPE THICKNESS RARE MED RARE MEDIUM
Tenderloin, filet, flank or skirt steak 1 inch
2 inch
6-8 min
12-14 min
8-10 min
14-18 min
10-12 min
18-20 min
Boneless top loin, rib, sirloin, top round or chuck 1 inch
2 inch
6-8 min
16-18 min
8-10 min
18-20 min
10-12 min
20-22 min
Bone-in T-bone, porterhouse, rib, top loin or sirloin steak 1 inch
2 inch
10-12 min
18-20 min
12-16 min
20-24 min
16-18 min
24-28 min

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