3 Day Flank Steak

31 01 2010

My stepfather worked with this recipe for years and I think it’s perfect!  I really love flank steak and while the 3 days isn’t a requirement by any means, if you can marinade it that long you’ll be rewarded.  A minimum of 6 hours is recommended.  This recipe has converted vegetarians back from the darkside!

  • 1 Flank Steak (2-3 lbs.)
  • ½ C Vegetable Oil
  • ¼ C Soy Sauce
  • ¼ C Red Wine Vinegar
  • 3 Green Onions (cut into 2-3″ pieces)
  • 2 Tbs. Honey
  • 1 Tsp. Ginger (fresh if at all possible but dried will work too)
  • 1 Tsp. Onion Powder
  • 1 Tsp. Garlic Powder

Place all marinade items in a blender and blend until emulsified.  Place flank steak, along with the marinade in a freezer bag and into the fridge.  Like I said above, at least 6 hours is recommended but there really is a huge difference the longer you can go.

Pre-heat your grill to high heat or, if using charcoal, make a nice hot fire.  When you re ready to go, remove the steak from the bag and (using spatula) scrape off any extra marinade.  Due to the high oil content, scraping the extra will minimize flare-ups.

Cook 5-6 minutes on each side or until you reach your preferred doneness.  I like it a nice medium-rare.

Let rest for 5 minutes.

Slice thin against the grain and enjoy.

I like to also grill some whole green onions and serve the steak slices over them.

I truly hope that you enjoy it as much as we do.




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