Everyone loves a good steak but often times a good steak is spendy and that isn’t practical when looking to feed more than one or two people so often we look for bigger and cheaper pieces of meat. This is where the Flank Steak comes in, when prepared correctly this cheap cut of meat can feed a group, something most other cuts of meat can’t do.
For a flank steak you are going to want to want to make sure you marinate it, lucky for you I have a delicious marinade made with ingredients you probably already have. And don’t limit yourself to using this marinade just on a flank, you can use it for all types of meats! I usually get the marinade together in the morning but you could do it the night before or as little as 2 hours before its time to grill.
So grilling a flank steak is super easy and doesn’t take long. The trickiest part is knowing the correct way to slice the steak once it is time to eat. When cut incorrectly the meat will be really hard to eat so it is worth taking a few extra seconds to make sure you are cutting it in the correct place. It is important to cut your steak against the grains of the meat, below in the sequence of pictures I inserted some guidelines to help you locate the grains and where to cut. In the end I think this is a super simple meal option that always looks fancier then it really is and really is delicious.
In a ziplock bag or nonporous bowl combine olive oil, soy sauce, apple cider vinegar, molasses, minced garlic, and black pepper. Add flank steak, ensure it is fully covered in marinade. Refrigerate for up to 2 hours or as long as overnight until ready to grill.
Heat grill to high heat.
Remove steak from bag or bowl, gently shake off any access marinade but make sure there is some left on your steak, the oil in it will prevent it from sticking to the grill.
Grill over high heat for 2 minutes. Flip steak over and grill the other side on high for 2 minutes. Once the 2 minutes are up turn the grill down to medium heat. Flip steak and cook over medium heat for 2-3 minutes. Flip steak again and cook another 2-3 minutes. (At this point if you prefer a well done steak continue to cook each side again another 1-2 minutes).
Take the steak off and set on a 1-2 foot piece of aluminum foil (depending on the size of your steak). Carefully wrap steak in aluminum foil, ensuring that all of the juices and heat stay in the wrap. Let sit for 10 minutes.
Move steak to cutting board. Cut steak against the grain at a slight angle into small strips.