grilled sesame flank steak
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 quickly 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.
Blue Ribbon Recipe
This is a fabulous method of cooking flank steak. If not prepared properly, it tends to be a little tough. This steak is full of flavor and super tender. We let the steaks marinate for about 12 hours. The marinade is amazing. Between the oils and wine vinegar, they tenderize the meat. All the other flavors marry together and give the meat a nice flavor. Before carving, make sure to let the meat rest and cut against the grain. Serve with a green salad or grilled veggies for a fantastic meal.
Ingredients
- 1 cup merlot or cabernet
- 3/4 cup red wine vinegar
- 1/4 cup sesame oil
- 1/2 cup olive oil, extra virgin
- 4 tablespoons garlic, chopped
- 3 tablespoons fresh ginger, coarsely chopped
- 3 teaspoons thyme, leaves (substitue 1 tsp. dried)
- 1 teaspoon cracked black pepper
- 1/2 teaspoon coarse sea salt
- 2 pounds beef flank steaks
How To Make grilled sesame flank steak
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Step 1Combine all marinade ingredients in a bowl, whisking to emulsify. -
Step 2Place the marinade in two separate gallon-sized Ziploc bags. 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 the fridge. Marinate the steak overnight turning several times to evenly coat the meat.
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Step 3Preheated the grill to medium-high heat (375 F).
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Step 4First sear the flank steak on each side, approximately 1-2 minutes per side.
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Step 5Continue cooking 6 minutes per side, turning once.
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Step 6When 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.
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