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Barbequed Marinated Flank Steak
Reviews:
December 29, 2005

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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