Stop what you’re doing right now. Bookmark, save, screen shot, or print this recipe. I’m not big into absolutes, but I can wholeheartedly tell you: THIS IS THE GREATEST FLANK STEAK RECIPE EVER IN EXISTENCE! Okay, maybe that’s a tad overly dramatic. But it’s not far from the truth. Try it, you’ll see. You’ll thank me.
About 25 years ago my dad’s boss at the time shared this recipe with him, which he promptly came home and made for us. Through the years this recipe has become a family favorite, it’s often requested for family get-togethers and birthday celebrations. Since becoming an adult myself I’ve prepared it dozens of times for my own family and friends. It’s just one of those ‘go-to’ type recipes, know what I mean?
Having a cook out? I’ll make Dad’s Flank Steak. Company coming? I’ll make Dad’s Flank Steak. Birthday? Anniversary? Father’s Day? Yup, you guessed it: Dad’s Flank Steak is on the menu. And whenever I do make it for guests, they always leave having asked for the recipe. The best part is: it’s super easy. SO easy. You cannot mess this one up. Other than the cut of meat, you probably already have all the ingredients you need, just sitting in your pantry, begging to be made into this amazing marinade.
- Flank Steak (Side Note: I didn’t know this, but a butcher once told me there are only a few flank steaks on a cow, as opposed to other cuts of beef that have lots of cuts in a single cow. In turn, only a handful of flank steaks are generally at the butcher shop or grocery store. So when I ask the butcher for a flank steak I buy whatever size he has available. Sometimes it is 2lbs., sometimes it is 4lbs. Leftovers are well received in our house, so whatever he’s got works for us!)
- 1/4 cup Red Wine Vinegar (you can sub Balsamic Vinegar)
- 1/4 cup Olive Oil
- 1/4 cup Soy Sauce
- 1/4 cup Ketchup
- Mix up your marinade. Combine a 1/4 cup (or 4 equal parts, if you need more) of each of the liquid ingredients and mix well. You want enough liquid to cover the meat in the marinade.
- Pierce the flank steak with a fork over and over. Then flip it over and poke the other side as well. I spend a good 5 minutes on this step. It will help the meat to soak up the marinade-flavorful-goodness. (You can have the butcher run the meat through a tenderizer if you prefer to, however I don’t like to do that. I’ve found that because flank steaks are thin, they can end up a bit ‘shredded’.)
- Pour the marinade on the steak and let it sit, covered, in the refrigerator for 4-24 hours, turning frequently.
- Grill the steak on each side until just shy of done, removing it a little rarer than you like. (I like to cook ours to Rare, never more than Mid/Rare)
- Remove the flank steak from the grill and slice it immediately, against the grain, in long thin slices.
- While the steak is grilling, pour the used marinade into a small saucepan and cook over medium/high heat until it reaches a boil, stirring frequently so it doesn’t burn. Boil for 5 minutes or until the sauce has thickened.
- Remove the sauce from the heat and add the sliced steak back into the sauce, toss to coat. Serve immediately.
Hands down, our favorite way to enjoy this steak is with a side of garlic mashed potatoes and use the reduced marinade as a sauce for the potatoes. In warmer summer months we pair it with fresh veggies and salad. Whatever you decide to make along side of, it won’t disappoint. Best of all, if there are leftovers, this steak keeps great. It’s just as good the next day as it is the day it’s prepared…but again, that’s if there are leftovers.
Let me know if you make this Flank Steak! I’m dying to know what you think and if it becomes a family favorite in your home as well!