Grilled Sesame Flank Steak

Recipe Rating:	8 Ratings5
Categories:	Beef, Asian
Collections:	Grill Favorites, Fourth of July!
Serves:	8-10
Prep Time:	15 Min
Cook Time:	20 Min

Ingredients

1 c	merlot or cabernet
3/4 c	red wine vinegar
1/4 c	sesame oil
1/2 c	olive oil, extra virgin
4 Tbsp	garlic, chopped
3 Tbsp	fresh ginger, coarsely chopped
3 tsp	thyme, leaves (substitue 1 tsp. dried)
1 tsp	cracked black pepper
1/2 tsp	coarse sea salt
2 lb	beef flank steaks

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Scott Anderson

Cooked to Perfection

Shepherdstown, WV (pop. 1,734)

Chef_Scott

Member Since Oct 2010

Scott's Notes:

Flank steak is a delicious cut of beef and is often stuffed or rolled, yet I’m here to tell you that it’s an often-misused piece of beef. Unless properly treated this delicious piece of beef can come out as tough as shoe leather or as crispy as overcooked bacon.

The biggest tip is to marinate the flank steak overnight to tenderize it and bring out its flavor. It cooks up quick over high heat on the grill but is equally delicious smoked low and slow. This recipe can be used in either case but I’m going to showcase grilling to bring out the tenderness of this steak.

I usually cook two pieces of flank, and save one for the next days sandwiches.

(See Scott's Original Version of Recipe)

Comments from the Test Kitchen:

This is a fabulous method of cooking flank steak - It was a unanimous hit around the Test Kitchen table!

Directions

Combine all marinade ingredients in a bowl, whisking to emulsify.

Place the marinade in two separate gallon sized zip lock bags and add one flank steak to each bag. Zip bags closed and shake to evenly coat the meat, then place in a metal pan and into fridge. Marinate the steak overnight turning several times to evenly coat the meat.

On a preheated grill over medium high heat (375 F), first sear the flank steak on each side, approximately 1-2 minutes per side. Continue cooking 6 minutes per side, turning once. When the internal temperature reaches desired doneness, remove from grill and rest of at least 8-10 minutes under a piece of aluminum foil tented over the top. Resting allows the juices to pull back into the meat before carving.