Tender and Aromatic!
Grilled Flank steak with homemade marinade
The Flank steak is located behind the rib cage, beneath the loin and in front of the rear legs. It’s a boneless and very thin piece of muscle and thus particularly well suited for marinating and quick searing on the O.F.B. The cut tastes best when cooked medium rare, otherwise it will become tough and flavorless. Otto chose a soy-lemon marinade because the sweet and sour taste compliments the rich, meaty flavor of the Flank steak.
Ingredients for 4 persons
- 2 Flank steaks, 1.5 lbs. / 1 inch. thick
- 100 ml Olive oil
- 70 ml Soy sauce
- 50 ml Red wine vinegar
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Worcester sauce
- 1 Tbsp. Mustard
- 1 Clove of garlic
- Freshly ground black pepper
Steak marinade with soy sauce and garlic
Crush the garlic clove and mix it with all the other ingredients for the marinade in a shallow bowl. Voila: a simple steak marinade with soy sauce. For more tips check out: How to marinate meat
Marinate the meat
Put the the Flank steak on a plate and prick it slightly with a fork. Drizzle the homemade steak marinade over the meat until it is fully covered with it. Cover the bowl with plastic wrap and let the Flank steak rest in the refrigerator for at least 4 hours .
Best way to grill Flank steak
Preheat the O.F.B. onto 1500°F / 900°C for three minutes. Place the Flank steak on the grill grate and set it on Meat-O-Meter stage 2. Grill it for about 1 minute on each side.
Cooking level of the Flank steak
Set burners to medium temperature, set the Meat-O-Meter on stage 5 and allow the grilled flank steak to finish cooking for about 3-5 minutes in the lower part of the O.F.B. Then it should be medium rare and thus super juicy and tender.
For more information read: How to reach your desired cooking level
Carve and serve
Take the perfectly grilled Flank steak off the O.F.B. and carve it across the grain in thin slices, about half an inch thick, and serve it. You’re done!