05/15/2015

Grilled Flank Steak

It’s grilling season y’all and if you’ve got meat lovers in your house then this recipe is for you! Mr. A Southern Soul and the boys are always up for a juicy, grilled ribeye or filet but sometimes you’ve got it mix things up a bit, so, let me introduce you to flank steak.
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This inexpensive, flavorful cut of meat is best when cooked on the grill and can be used in so many ways.  It’s great in a stir fry and is perfect for fajitas.  To make sure that you get the most from your investment, here are a few tips – 
  • marinate the meat for 3 to 5 hours and not more than 24.  Any acid in your marinade will start to break down the tissue and “cook” the meat.
  • grill your steak over high heat.
  • after letting the meat rest, slice it against the grain for optimum flavor.
We enjoyed this delicious steak with grilled onions, a fresh salad, glass of pinot noir out on the deck.  With some good conversation and a few laughs we ended a busy day with grateful hearts and full tummies.  So, step outside friends, fire up your grill and make your summer special!
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Grilled Flank Steak

1 two to three pound flank steak
1/2 cup of red wine
1/2 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon dried Italian herb blend
2 tablespoons honey

  • Place steak in a zip top bag.
  • Mix remaining ingredients in a small bowl.  Pour marinade over steak, seal bag and place in refrigerator for 3 to 5 hours.
  • Remove steak from fridge and let come to room temperature for 30 minutes.
  • Heat grill to high – 500 degrees.
  • Remove flank steak from marinade and pat dry with paper towels.
  • Grill on high heat for 4 to 5 minutes on first side.  Flip steak and grill for 2 minutes.
  • Place steak on cutting board, tent with foil and let rest for 8 to 10 minutes.
  • Slice meat against the grain and serve.
A Southern Soul Flank Steak
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