Ingredients
Method
- 1. Prepare the Flank Steak: Trim any excess silver skin from the flank steak.
- 2. Make the Marinade: In a medium bowl or a resealable plastic bag, whisk together the extra-virgin olive oil, soy sauce, lime or lemon juice, minced garlic, and brown sugar until well combined.
- 3. Marinate the Steak: Add the flank steak to the marinade, ensuring it's fully coated. Seal the bag or cover the bowl. Refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate for longer than 2 hours, as the citrus can break down the meat too much.
- 4. Cook the Steak: Preheat your grill or broiler.
- 5. Grill or Broil: Remove the steak from the marinade, letting any excess drip off. Discard the used marinade. Cook the flank steak for 10-15 minutes, flipping halfway through, until it reaches your desired doneness (e.g., 130-135°F for medium-rare).
- 6. Rest and Slice: Let the steak rest for 5-10 minutes before slicing thinly against the grain.
Notes
For a deeper flavor, you can add a teaspoon of Dijon mustard or a pinch of red pepper flakes to the marinade.
Ensure you slice the steak against the grain for maximum tenderness.
This marinade is for the steak itself and should not be used as a sauce after cooking unless it has been boiled.
Ensure you slice the steak against the grain for maximum tenderness.
This marinade is for the steak itself and should not be used as a sauce after cooking unless it has been boiled.