My butcher Harry at the Eastmoreland Grocery gave me this recipe about 30 years ago. It's easy to make, uses ordinary ingredients, and is delicious barbequed or oven broiled.
Well, I tweaked this a bit. I used crushed ginger & garlic instead of powdered. I also added 2 tblsps of Hoisen sauce, a good drizzel of sesame oil, a tsp of cayenne pepper and a splash of lemon juice. I didn't have green onion on hand so I used some dehydrated onion in the mix (although I missed that green onion flavor). I forgot about it in the fridge, so it marinated for 2 days but was great. I'm not sure why other reviews said their steak was tough - I'm thinking maybe it wasn't sliced correctly? You need to cut "against" the grain and with a slight angle or it will be a tough. I feel if you cut flank steak properly it's actually quite tender (even without marinating it for days) I cooked mine on a George Forman indoor grill until it was medium. You also need to let the grilled meat "rest" for 5 minutes or all the juices run out on first slice & the remaining won't be that juicy. Thanks for the marinade recipe that you can adjust to your own taste! I look forward to warmer weather when I can cook this on my outside grill! I sliced this thin and served with Japanese sticky rice. This would also be good sliced thin and used in lettuce wraps with other components as well, just another idea.
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Not bad - it does make the meat very tender if you marinate it at least overnight and most people will surely not find fault with honey and soy sauce. That being said know that the dominant flavors are going to be very Asian tasting: soy & honey creating what amounts to a sweet and slightly teriaki flavored soy sauce marinade. The vinegar helps tenderize the relatively tough cut used. I personally added 1 tsp. liquid smoke and some coarse-ground black pepper (to taste). This really should not be called "barbequed" flank steak however since (for one thing) there is absolutely no smoke preparation nor any BBQ 'flavor' involved whatsoever. The most prominent taste is clearly soy sauce and the meat leans very strongly towards an Asian flair (not that there's anything wrong with that - in fact I'd even add some ginger root or powder next time to kick it up in that direction). This would really be best for thinly-cut (1/2 inch) flank steak to be pan-fried quickly and sliced over white rice or noodles maybe with some green onions water chestnuts and so on. For the purist or those looking for a traditional or truly "london broil" type preparation (or styled marinade) this probably isn't what you're looking for.
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Well, I tweaked this a bit. I used crushed ginger & garlic instead of powdered. I also added 2 tblsps of Hoisen sauce, a good drizzel of sesame oil, a tsp of cayenne pepper and a splash of lemon juice. I didn't have green onion on hand so I used some dehydrated onion in the mix (although I missed that green onion flavor). I forgot about it in the fridge, so it marinated for 2 days but was great. I'm not sure why other reviews said their steak was tough - I'm thinking maybe it wasn't sliced correctly? You need to cut "against" the grain and with a slight angle or it will be a tough. I feel if you cut flank steak properly it's actually quite tender (even without marinating it for days) I cooked mine on a George Forman indoor grill until it was medium. You also need to let the grilled meat "rest" for 5 minutes or all the juices run out on first slice & the remaining won't be that juicy. Thanks for the marinade recipe that you can adjust to your own taste! I look forward to warmer weather when I can cook this on my outside grill! I sliced this thin and served with Japanese sticky rice. This would also be good sliced thin and used in lettuce wraps with other components as well, just another idea.
Read More
Not bad - it does make the meat very tender if you marinate it at least overnight and most people will surely not find fault with honey and soy sauce. That being said know that the dominant flavors are going to be very Asian tasting: soy & honey creating what amounts to a sweet and slightly teriaki flavored soy sauce marinade. The vinegar helps tenderize the relatively tough cut used. I personally added 1 tsp. liquid smoke and some coarse-ground black pepper (to taste). This really should not be called "barbequed" flank steak however since (for one thing) there is absolutely no smoke preparation nor any BBQ 'flavor' involved whatsoever. The most prominent taste is clearly soy sauce and the meat leans very strongly towards an Asian flair (not that there's anything wrong with that - in fact I'd even add some ginger root or powder next time to kick it up in that direction). This would really be best for thinly-cut (1/2 inch) flank steak to be pan-fried quickly and sliced over white rice or noodles maybe with some green onions water chestnuts and so on. For the purist or those looking for a traditional or truly "london broil" type preparation (or styled marinade) this probably isn't what you're looking for.
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Awesome recipe. Although I still prefer my mom's marinade recipe this was great! We all loved the juicy tastiness of the meat and would make again. To all those who haven't tried this one yet...make sure you use the flank steak. As others have stated this cut of meat really does turn out the best with this recipe. Thanks Harry and Martha!
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My family loved this recipe. I used 1/4 cup olive oil instead of 1/2 cup veg oil. I marinated it for 24 hours and sliced it thinly when done and it was very tender!
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This marinade added a blast of flavor to my flank steak. I was surprised how good it tasted especially considering how easy it was to prepare.
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This is a fantastic marinade! The meat gets a wonderful color/glaze when cooked over a charcoal or gas grill. I cook it medium rare to medium and slice it (against the grain) and serve it over spring mix lettuce sliced tomatoes roasted red peppers and top it with crumbled gorgonzola and serve it with a balsamic type viniagrette and a side of crusty french bread and a nice glass of red or white wine. Very easy and elegant!
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I marinated this overnight and broiled it about 4 inches from the heat for 14 minutes and it turned out perfectly medium. My husband and I both really enjoyed this.
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What I LOVE LOVE LOVE about this site.... I can read what others think and do and then add or subtract at will!!! THAT my dear fellow cooks is what makes you a real chef!! Thank all of you who tweak and post It helps me tremendously!!
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Well I'm not sure what happened but this wasn't great. It smelled really terrific as it was marinating but it tasted off - almost like wild game! Very odd. Probably won't try again.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Well, I tweaked this a bit. I used crushed ginger & garlic instead of powdered. I also added 2 tblsps of Hoisen sauce, a good drizzel of sesame oil, a tsp of cayenne pepper and a splash of lemon juice. I didn't have green onion on hand so I used some dehydrated onion in the mix (although I missed that green onion flavor). I forgot about it in the fridge, so it marinated for 2 days but was great. I'm not sure why other reviews said their steak was tough - I'm thinking maybe it wasn't sliced correctly? You need to cut "against" the grain and with a slight angle or it will be a tough. I feel if you cut flank steak properly it's actually quite tender (even without marinating it for days) I cooked mine on a George Forman indoor grill until it was medium. You also need to let the grilled meat "rest" for 5 minutes or all the juices run out on first slice & the remaining won't be that juicy. Thanks for the marinade recipe that you can adjust to your own taste! I look forward to warmer weather when I can cook this on my outside grill! I sliced this thin and served with Japanese sticky rice. This would also be good sliced thin and used in lettuce wraps with other components as well, just another idea.
Not bad - it does make the meat very tender if you marinate it at least overnight and most people will surely not find fault with honey and soy sauce. That being said know that the dominant flavors are going to be very Asian tasting: soy & honey creating what amounts to a sweet and slightly teriaki flavored soy sauce marinade. The vinegar helps tenderize the relatively tough cut used. I personally added 1 tsp. liquid smoke and some coarse-ground black pepper (to taste). This really should not be called "barbequed" flank steak however since (for one thing) there is absolutely no smoke preparation nor any BBQ 'flavor' involved whatsoever. The most prominent taste is clearly soy sauce and the meat leans very strongly towards an Asian flair (not that there's anything wrong with that - in fact I'd even add some ginger root or powder next time to kick it up in that direction). This would really be best for thinly-cut (1/2 inch) flank steak to be pan-fried quickly and sliced over white rice or noodles maybe with some green onions water chestnuts and so on. For the purist or those looking for a traditional or truly "london broil" type preparation (or styled marinade) this probably isn't what you're looking for.
Awesome recipe. Although I still prefer my mom's marinade recipe this was great! We all loved the juicy tastiness of the meat and would make again. To all those who haven't tried this one yet...make sure you use the flank steak. As others have stated this cut of meat really does turn out the best with this recipe. Thanks Harry and Martha!
My family loved this recipe. I used 1/4 cup olive oil instead of 1/2 cup veg oil. I marinated it for 24 hours and sliced it thinly when done and it was very tender!
This is a fantastic marinade! The meat gets a wonderful color/glaze when cooked over a charcoal or gas grill. I cook it medium rare to medium and slice it (against the grain) and serve it over spring mix lettuce sliced tomatoes roasted red peppers and top it with crumbled gorgonzola and serve it with a balsamic type viniagrette and a side of crusty french bread and a nice glass of red or white wine. Very easy and elegant!
I marinated this overnight and broiled it about 4 inches from the heat for 14 minutes and it turned out perfectly medium. My husband and I both really enjoyed this.
What I LOVE LOVE LOVE about this site.... I can read what others think and do and then add or subtract at will!!! THAT my dear fellow cooks is what makes you a real chef!! Thank all of you who tweak and post It helps me tremendously!!
Well I'm not sure what happened but this wasn't great. It smelled really terrific as it was marinating but it tasted off - almost like wild game! Very odd. Probably won't try again.
