Tender Flank Steak with Honey Balsamic Marinade
A simple and delicious marinade for flank steak to make it tender and flavorful every time.
Servings: 4 servings
Ingredients
- 1 lime juiced
- 2 tbsp montreal steak seasoning
- 3 cloves of garlic sliced
- 1 ⁄4 cup honey or brown sugar
- 2 tbsp worcestershire sauce
- 1 ⁄4 cup soy sauce
- 1 ⁄4 cup balsamic vinegar
- 1 lbs flank steak
Instructions
- Add all of the ingredients into a bowl and cover with plastic wrap, making sure the steak is well coated.
- Let it marinate in the refrigerator for a minimum of 2 hours and a maximum of 12 hours.
- Preheat your grill to medium-high, once it's to temperature add the steak to the grill and cook for about 4-5 minutes on each side or until your desired temperature. A hot grill gives it a nice outer crust.
Notes
High heat is the best way to cook flank steak, the hotter and quicker it cooks the less tough it will be.
Make sure that the steak thickness is even to ensure your desired doneness. If the difference between sides is more than 1⁄4 inch, cut the steak apart. Alternatively, you can pound it to even thickness.
Marinading the flank steak longer than 12 hours can give it a grainy mouthfeel, so this is best prepared just a few hours before serving.
Flank steak gets tougher the more cooked it is, so this cut is best served rare to medium-rare. (125-130°F)
Slice the flank steak against the grain for maximum tenderness. After the steak has rested, cut thinly across the grain with a sharp knife at a 45-degree angle.