Thursday, August 27, 2009

Ivey’s In My Kitchen - Marinated Flank Steak


World’s Greatest Marinated Flank Steak

Now that BBQ season is in high gear, 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.  

flank and lemon flank  done
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


  • 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

½ Tsp. Kosher Salt

Want more recipes from Ivey . Checkout her website

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