Recipes posted a year ago:
This recipe uses a long marinade to help tenderize the long, tough fibers that are found in flank steak, and to add moisture that is otherwise lacking due to the leanness of this cut of meat. The marinade is, however, very easy to put together. Get things made up in the morning just before you leave for the day and it will be perfect for a quick sear on the grill when you get home.
- 1 large flank steak, about 2 to 2-1/2 lbs
- 1/2 cup extra virgin olive oil
- 1/4 cup coconut aminos
- 2 tbsp raw local honey
- 3 tbsp rice vinegar
- 2 tsp garlic powder
- 1 tbs fresh ginger, grated
- 2~3 scallions, chopped fine
Whisk all the marinade ingredients together in a small mixing bowl. Place the flank steak in a glass baking dish and pour the marinade over top. Turn to coat, then cover and refrigerate for 10 to 12 hours.
Heat the grill to high heat (500 degrees). Remove the steak from the marinade and drain, then place directly on the grill. Sear for about 5 minutes per side, until a quick read thermometer inserted in the middle reads 145 degrees.
Let it rest for a couple of minutes for the juices to settle. Slice across diagonally into thin slices and serve immediately.