There are different ways to prepare a grilled flank steak marinade. Grilled flank steak is one of the most delicious recipes as this cut of beef is quite juicy and, above all, very easy to cook. Mix the right ingredients for extraordinary results!
Smokey and slightly sweet marinade
One way to prepare flank steak marinade is to mix ingredients that give it a touch between smokey and sweet.
- Beef flank steak.
- Two large cloves of garlic.
- 355 millilitres of cola. It can be Coca Cola or any other brand, but it must be a carbonated drink.
- Half a cup of freshly brewed coffee (espresso or black).
- 250 millilitres of rice vinegar.
- Two tablespoons of tomato sauce.
- Freshly ground black pepper.
- Coarse salt
- Hot sauce to taste (may be omitted).
- Cayenne pepper.
- Remember that the meat should be left at room temperature outside the fridge for a couple of hours before cooking. This way, it will not be cold on the inside when it is cooked. Choose when you want to marinate the meat so that it bathes in the marinade juices.
- To make the steak marinade you need to peel and finely chop the garlic.
- Place the garlic, coffee, cola, rice vinegar and the tomato and hot pepper sauces in a large bowl, wide enough to hold the steak fillets.
- Add to the mixture a pinch of salt and freshly ground black pepper to taste, as well as the cayenne. The latter can be in powdered form.
- Stir well to allow the ingredients in the mixture to settle.
- Slice the flank steak and cut it into pieces, like medallions. You can cut it at home with the help of a very sharp knife or even kitchen scissors. You can also ask the butcher to do this when you buy the meat.
- Try to keep the pieces more or less the same size, so that they have the same cooking time.
- Immerse the meat completely in the marinade. Use your hands to stir the meat into the mixture so that it soaks up the flavors.
- Place a piece of plastic wrap over the container.
- Marinate for 8 to 12 hours. You can even marinate the night before and take the meat out of the fridge at room temperature two hours before cooking.
- Preheat the outdoor grill to a medium-high heat.
- Remove the meat from the marinade pan and pat dry with kitchen paper.
- Season with salt and cayenne to taste.
- It is advisable to sear the meat in the pan for approximately ten minutes. To do this, bring the pan to medium heat and allow the meat and marinade to thicken slightly.
- Remove the meat to the grill.
- The meat will be pink on the inside and juicy on the outside. It is also important that they have the grill marks. You should grill the meat for about four minutes on each side.
- You will know that the meat is ready when it has a shiny, moist color.
- If you have a cooking thermometer, insert it into the center of one of the pieces. If it reads 52-54°C, the meat is ready to be removed.
- Remember to spray cooking spray on the grill to prevent the meat from sticking.
- When turning the flank steak pieces, use a pair of tongs.
- Remove the meat from the grill and place it on a platter. Let it rest for 5 to 10 minutes before slicing to serve.
Another flank steak marinade recipe
- Veal flank steak.
- 1/2 cup vegetable oil.
- 1/2 cup soy sauce.
- 250 millilitres red wine vinegar or red cooking wine.
- Two tablespoons lemon juice.
- One and a half tablespoons Worcestershire sauce.
- One tablespoon Dijon mustard.
- Two cloves garlic.
- Freshly ground black pepper.
- Coarse cooking salt.
- Mix the oil, soy, vinegar, lemon, mustard, Worcestershire sauce, freshly ground black pepper and finely chopped garlic.
- When everything is integrated, cut the meat into chunks and pour into the pan.
- Turn the meat over, using your hands, so that it soaks well in the mixture.
- Cover with cling film.
- Refrigerate for about six hours.
- Preheat the grill to a medium-high heat.
- Spray the grill rack with cooking spray and place the steaks on the grill.
- Grill the meat for five minutes on each side.
- Remove the meat when it is cooked to your liking.
Serve the veal flank steak with a side of fries or jacket potatoes, which can also be grilled, covered with foil. Grilled meat goes well with any sauce such as barbecue, although the marinade on the meat itself is strong enough and has an incomparable flavor.