Man…this was some tasty steak.
I’ve grilled up quite a bit of flank steak lately and I think this has helped me hone in on a great marinade. Each time I keep tweaking it just a bit.
Once again I grilled up a 2LB flank steak from Gore’s meat. The marinade is similar to the one I posted about last week but I made a few key additions. The full list of ingredients are listed below.
OnPoint Flank Steak Marinade
1/4 cup soy sauce (low sodium)
1/4 cup Italian salad dressing
2 TBS Worcestershire Sauce
2 TBS Water
1 TBS ground ginger
1 TBS minced garlic
1 TBS brown sugar
1 Tsp black pepper
2 TBS Red Wine Vinegar
1 TBS Dijon Mustard
1 TBS Maple Syrup
1 TBS Beau Monde Seasoning
Whisk ingredients together and pour over steak in ziplock bag and marinate for 24 hours in fridge.
Remove steak from fridge and allow to warm to room temp (or close to it)
Preheat Kamado Joe (Bessie) to 450-500 degrees using Wicked Good Lump Charcoal (the best). Using GrillGrates and grill for 6 minutes each side
Allow to rest for about 10 minutes while prepping side dishes (in this case….salad and scalloped potatoes).
Hands down the best flank steak I have had. No offense to the other great ones but this is fantastic.
Will be my go to flank marinade recipe moving forward (at least until I tweak it again).
Was a great weekend. Excited for tomorrow. My brother and sister-in-law welcome their son (name is TBD) into this world. Big sister Reilly can’t wait either.