Thursday, October 8, 2009

Best flank...point-blank

Flank steak is my go-to recipe when I’m having a crowd and want to serve something tasty and easy.

Flank steak is commonly used to make fajitas in Mexico and stir-fry beef in Chinese cooking and other Asian cuisine. It is a thin, flat strip of beef that is generally tougher than other cuts and requires methods of cooking and preparation that maintain moisture, such as braising, or marinating overnight. Because of its toughness it is best cut in thin strips across the grain when serving.

I still remember the day I first tasted this recipe, over 40 years ago. I was 12 years and on vacation visiting family in Salt Lake City, Utah. I remember the wonderful flavor and how tender the meat was (and the fact that we got to play on a slip-and-slide placed on the side of a steep grassy hill that caused us to continue to slide 30 feet beyond the end of the yellow plastic strip). Those were fun times.

This recipe requires the flank steak to marinate overnight, which contributes to the tenderness and flavor. When it comes time to barbecue all you have to do is take it out of the marinade and throw it on the grill.


1 flank steak, about 1.5 lbs.
Meat tenderizer

¼ cup soy sauce
3 Tbsp. warmed honey
2 Tbsp. vinegar
1 ½ tsp. garlic powder
1 ½ tsp. ground ginger
¾ cup oil
1 finely chopped onion
1 tsp. freshly cracked pepper

Sprinkle flank steak generously with meat tenderizer and stab tenderizer into meat with a fork. Repeat on other side. Place flank steak in a large Ziploc freezer baggie.

Combine all of the ingredients of marinade and pour over flank steak in baggie, allowing marinade to cover all surfaces. Refrigerate overnight, Turn the bag over in the morning so marinade can soak into other side of meat throughout the day.

Remove flank steak from baggie and place on a hot grill and barbecue 5-6 minutes per side for medium doneness. Slice ½ inch thick against the grain on a slight diagonal. Serve immediately.


Serve over a bed of pilaf with a glass or two of Armida pinot noir.

Pray for leftovers, because this makes the best leftover steak sandwich in the world. Or, place some strips on top of your favorite salad greens. I usually double the recipe to insure I have some for tomorrow.


  1. Oh, that looks so delicious, and appears easy to prepare. How are the leftovers on a steak sandwich the day after? That seems like it might be mighty tasty.

  2. I have to say that this flank steak sandwich is the second best leftover meat sandwich ever...second only to a meatloaf sandwich.

  3. so VERY BEST FRIEND,,,, this is my mom's receipe too!!!! IT IS the best ever. Thanks for reminding me about it. LOVE YOU
    your bf

  4. --Callicook, Ever since you gave me this recipe several years ago, I refer to it as the "Sumptin' Differnt" marinade. It is by far one of the best marinades I've ever tasted, and the meat turns out so tender. So everybody... When you're tired of Pappy's (no offense) or Santa Maria (again... sorry), this concoction is the 'sumptin differnt' you'll be waiting to try. Thank you callicook for this recipe! It's the bomb. love you, Cyrhen