Grilled Flank Steak with Homemade Marinade
4 h
2 min
–
4
Ingredients
Flank Steak
2 Flank steaks, 1.5 lbs. / 1 inch. thick
Marinade
1/2 Cup Olive oil
1/3 Cup Soy sauce
1/4 Cup Red wine vinegar
2 Tbsp. Fresh lemon juice
1 Tbsp. Worcester sauce
1 Tbsp. Mustard
1 Clove of garlic
Freshly ground black pepper
THE OTTO GRILL
The flank steak is located behind the rib cage, beneath the loin and in front of the rear legs. It’s a boneless and very thin piece of muscle. This makes it a particularly well-suited cut for marinating and a quick sear on the Otto Grill. The cut tastes best when cooked medium rare, otherwise, it will become tough and flavorless. Otto chose a soy-lemon marinade because the sweet and sour taste compliments the rich, meaty flavor of the flank steak.
LET’S GO
PREPARATION
Enjoy the original, Otto-approved, perfectly grilled flank steak recipe with a simple homemade soy sauce marinade.
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Steak marinade with soy sauce and garlic
Crush the garlic clove and mix it with all the other ingredients for the marinade in a shallow bowl. Voila: a simple steak marinade with soy sauce. For more tips check out: how to marinate meat.
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Marinate the meat
Put the Flank steak on a plate and prick it slightly with a fork. Drizzle the homemade steak marinade over the meat until it is fully covered. Cover the bowl with plastic wrap and let the flank steak rest in the refrigerator at least 4 hours.
GRILLING
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Preheat the Otto Grill to 1500°F for three minutes. Place the Flank steak on the grill grate and set it on Meat-O-Meter stage 2. Grill it for about 1 minute on each side.
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Cooking level of the flank steakt
Set burners to medium temperature, set the Meat-O-Meter on stage 5 and allow the grilled flank steak to finish cooking for about 3-5 minutes in the lower part of the Otto Grill Then it should be medium rare and thus super juicy and tender.
For more information read: how to reach your desired cooking level.
SERVING
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Take the perfectly grilled flank steak off the Otto Grill and carve it across the grain in thin slices, about half an inch thick, and serve it. You’re done!
