Ever have unexpected guests arrive for dinner? Even if it’s “just family”, sometimes we have people show up to share a meal that we would love to offer something a little special. Well, this is my go-to meal when I find myself in that situation. Marinated Flank Steak cooked on the grill. And find out how easy it is to turn cheap steak into tender juicy steak.
If you are lucky enough to have at least one day (or even half a day), by all means marinate the steak overnight. If you only have a little bit of notice I would recommend letting it marinate for at least 30 minutes, but honestly I have even made this when it has only had 10 or 15 minutes to “marinate” and it’s still delicious.
Although I consider this more of a “method” than a “recipe”, I’ve put it in recipe form for simplicity’s sake:
Marinated Flank Steak
Ingredients
- 1 – 2 lb piece of flank steak
- Mr. Yoshida’s Marinade and Cooking Sauce (or your favorite asian marinade)
- 1 – 2 teaspoons minced garlic
Directions:
Slice the steak against the grain into approximately 1″ strips.
Put the strips in a resealable bag or container.
Mix 1 to 2 teaspoons of minced garlic into approximately 1/2 cup of marinade and pour over the meat. (These amounts will vary based on how much meat you are preparing.)
I usually use the minced garlic you can find in a jar in the produce section of your grocery store, but fresh would be great too!
Allow to marinate overnight (or as little at 10 to 15 minutes if you are pressed for time!)
Cook on a hot charcoal or gas grill until desired doneness.
By the way, these go GREAT with The Perfect Baked Potato. :-) With this little treasure in your recipe ideas file, the next time you have unexpected company, you will have an easy and impressive dish to share!
Quick and Easy Marinated Flank Steak
Ingredients
- 1 - 2 lb piece of flank steak
- Mr. Yoshida's Marinade and Cooking Sauce or your favorite asian marinade
- 1 - 2 teaspoons minced garlic
Instructions
- Slice the steak against the grain into approximately 1" strips.
- Put the strips in a resealable bag or container.
- Mix 1 to 2 teaspoons of minced garlic into approximately 1/2 cup of marinade and pour over the meat. (These amounts will vary based on how much meat you are preparing.)
- I usually use the minced garlic you can find in a jar in the produce section of your grocery store, but fresh would be great too!
- Allow to marinate overnight (or as little at 10 to 15 minutes if you are pressed for time!)
- Cook on a hot charcoal or gas grill until desired doneness.
Oh My Goodness, this is a WINNER! Easy, tasty and cooks up really fast. This will be a go-to meal for us…..luvya Jillee!
Please log in or create a free account to comment.This sounds delish! One question…is the marinade gluten free? Thanks for the post. Love your blog. :)
Please log in or create a free account to comment.Unfortunately this one isn’t. But you could easily substitute a gluten free marinade.
Please log in or create a free account to comment.If you don’t have a grill. how else can you prepare this ?
Please log in or create a free account to comment.The stove would work great as well!
Please log in or create a free account to comment.Foreman grill, under the broiler, in a wok, electric (or not) skillet with a tad of oil.
Jillee, you reminded me I have a great recipe for mustard-marinated flank steak that uses whatever three mustards you want, garlic, rosemary and olive oil. I’ll have to dig that out. I had all but forgotten about it.
Please log in or create a free account to comment.This sounds delicious! I love marinated dishes but don’t usually plan well enough ahead of time to marinate them! Will have to try harder. :)
Please log in or create a free account to comment.This is my family’s favorite marinade for chicken!! I put it in a ziploc baggie, in the fridge for a day and then freeze. I buy it at Costco.
Please log in or create a free account to comment.glad to know it can be used on chicken…thank you! one can never have too many easy, delicious go-to “methods”. :)
Please log in or create a free account to comment.This is an easy recipe. Store bought sauces are filled with ingredients many people don’t want. Anything teriyaki is delicious and I have made my own teriyaki sauce for years. It keeps seemingly forever in a glass jar (I use a cruet) in the fridge.
Recipe from: Adventures in Oriental Cooking, Ortho Books, 1976, P. 67
This is a marinade for any meat or poultry; you can use it to baste meat during barbecuing or broiling. Meat should marinate for at least one hour. (It’s a tenderizer, too, so give less tender cuts a longer bath.)
Teriyaki Sauce
1 cup soy sauce
¼ cup sake, mirin, or sherry
5 tablespoons sugar
2 cloves garlic, minced
1 teaspoon grated ginger root
Blend all ingredients, stirring until sugar dissolves. Do not keep leftover
marinade – used – longer than a few days (because of the meat juices).
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Now for my notes: It is so easy to make and will keep in a jar, or cruet, in the fridge for months. I double the recipe since I use it often. We love garlic, so I use more; I mince it in a mini-food processor. I use a bit less sugar. I do not use ginger that often, so I peel it, put it in a jar, cover it with a dry sherry, and it stores in the fridge forever. I found that regular soy makes a better sauce than low-sodium soy. I shake instead of stir, until the sugar dissolves. The kids can help with that! Experiment and make it your own!
We make a lot of stir fry dishes. I use teriyaki in rice dishes and as a seasoning when I make left over mish-moshes – chicken and/or beef, with rice or pasta, and vegetables! I even combine it with some Mexican spices and sauces for an interesting flavor. Have fun and I hope you like it. Debbie
Please log in or create a free account to comment.Sounds good!
Please log in or create a free account to comment.My go to has been your “dump” chicken recipes. I also make my own versions of “dump” beef. Super quick is Mongolian Beef. You can use the marinade as long as you cook it. Steam some broccoli & carrots. Layer a serving dish with brown rice, beef, broccoli & carrots, top with the cooked marinade. I pair this with baby spinach, canned mandarin orange & toasted almond salad. (DIY dressing with juice from the oranges, balsamic vinegar, olive oil & sesame seeds). I make up several “dump” in advance and freeze like you recommend; the portion sizes are enough for our dinner–but if there is unexpected company I just take out 1 or 2 more. I think of these meals like spandex jeans–they can grow a few sizes bigger if needed. I make several kinds of the chicken & beef and can even take out a variety of flavors to grill and serve over salads (for an unexpected lunch guest) or thread onto skewers.
I am surprised that you don’t have a problem with the strips falling through the grill; even if I placed them across the grill I bet I’d have casualties.
Can you use chicken for this as well? Or a different marinade, perhaps?
Please log in or create a free account to comment.I enjoy your site. Always a learning experience.
Definitely to both questions!
Please log in or create a free account to comment.That is one of our favorite marinades too. It’s so good.
Please log in or create a free account to comment.sounds delish. . can’t wait to try it. from the grillmarks on the final slices, it looks like you sliced after grilling. thank you for your wonderful blog.
Please log in or create a free account to comment.If you have a vacuum sealer, you can add the marinade, then vacuum seal the meat. This rapidly infuses the marinade into the meat, shortening the time needed to thoroughly season the meat. Then you can slice it after cooking and resting and not lose all those juices.
That works for all kinds of meat as well. In fact, I’ve started buying several pounds/pieces of chicken at a time, brining the lot in a large tub in the fridge, then vacuum sealing and freezing the portions. Gives me brined chicken whenever I want it, without having to plan ahead the 6-8 hours.
BTW…. Love your newsletters and site, Jill!
Please log in or create a free account to comment.This is a super easy way to grill flank steak. I wouldn’t have thought to slice it first. I am guessing that it lessens the cooking time and also gets more marinade into the beef before you grille it.
Thanks for the easy meal idea .I plan to have it this week along with your baked potatoes.
As always, you are a blessing!
Please log in or create a free account to comment.Florence Marie
Yummy! I agree that it is interesting that you slice before cooking. Sounds good though!
-Annie
Please log in or create a free account to comment.http://www.gofundme.com/sabrina-to-south-africa
Sounds delicious! Thanks!
Please log in or create a free account to comment.This recipe seems easy + delicious, perfect for fajitas, quesadillas, tacos, etc. YUM! Interesting, however, is your decision to cut the steak PRIOR TO grilling. Is this to speed up the marinating process? Or do you always slice flank steak before cooking? Very interesting, indeed. I would have never thought to do it that way. Learn something new every day. =)
Blessings + Hugs for your Monday,
Please log in or create a free account to comment.Nicole @ Three 31
http://nicoleandkevin.wordpress.com/
I do always slice it prior to grilling. I think it does speed up the marinating process and it cooks faster.
Please log in or create a free account to comment.How ironic, we had marinated flank steak last night. I had it marinating since the day before in reduced sodium soy sauce, some dry sherry, honey, garlic, black pepper and a little olive oil. I grilled it whole and cut it into strips against the grain after cooking. Delicious!
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