Just in time for your 4th of July holiday, here’s my all time favorite meat marinade recipe that I love to use on flank steak cuts of beef.
This recipe comes from the Alton Brown cookbook: I’m Just Here For the Food
You’ll need one cut of flank steak and a gallon ziploc baggie and straw or other container for letting your meat set in the marinade
We like to grill our steak on our outdoor gas grill but you can cook the meat in just about any manner you prefer.
I like to let the marinade set for at least two hours, you can go up to eight hours if you prepare this ahead of time. Heck, why not make two batches of the marinade while you’re at it. Use one now and store the other (without the meat) in the fridge ready to pour over meat the next time you want to grill.
Ingredients for the marinade:
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
2 tablespoons teriyaki sauce
2 tablespoons lemon juice
2 cloves garlic, left whole but lightly crushed *
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
*There USED to be a day (before kids) where I would buy fresh garlic and prep it myself for all recipes, now I use the short cut jarred stuff you can get in the produce section of the grocery store. Someday I’ll be back to having time to using the real fresh stuff.
Mix up all the ingredients, toss it in a large zip top bag with your steak, suck all the air out with a straw and seal up the baggie.
I like to use our foodsaver sealer to suck the air out of a baggie but there’s no need to be that fancy, a zip top baggie works great. I put my steak in a baking pan with edges to encourage any remaining bubbles to float to the top and to keep the juices nice and snug around the cut of meat.
When you get ready to prep your grill, pull the meat out of the fridge. You’ll want the meat to be near room temperature before grilling. Flank steak is such a thin cut of meat if you start with cold meat you’ll end up with a charred on the outside, rare on the inside, dried out piece of steak.
Cook the flank steak on a hot grill for 3-4 minutes per side. Let rest on your cutting board for at least five minutes before cutting into slices along the grain of the steak.
Dig in and enjoy!
We hope you have a wonderful fourth of July!