Marinated Flank Steak

October 27, 2009

Flank steak can be oh so tender, when you treat it right.
Two secrets: Marinate it first, then grill it quickly over direct medium heat.
Yogurt is an excellent marinade base for tougher cuts like this because it’s a great tenderizer.

1 cup plain yogurt
1/4 cup balsamic vinegar
2 tablespoons Italian seasonings spice blend
1 teaspoon black pepper
2 cloves garlic, finely chopped
1 flank steak, 1 to 1-1/2 pounds and about 1" thick

Combine yogurt, vinegar, Italian seasonings, pepper, and garlic in a small bowl.
Mix well.
Pour mixture into a resealable gallon plastic bag.
Add flank steak, press air out of bag and seal.
Turn and squeeze bag to coat steak all over.
Place in refrigerator and let marinate 4-6 hours, turning occasionally to distribute marinade.
Remove meat and let drain on a wire rack.
Discard marinade.

Grill meat directly over medium heat for 8 to 10 minutes for medium rare, or longer until desired doneness is achieved.
Turn once halfway through grilling time.
Remove from grill, allow meat to rest five minutes, then slice thinly across the grain and serve warm.

Note: This marinade is also good for a pound of other beef cuts, chicken, pork, or lamb (double recipe for two pounds of meat).
Marinate tougher beef and lamb 6 to 8 hours, and chicken, pork, or tender beef for 2 to 4 hours.
 

Posted in Favorite Recipes