The Ultimate Flank Steak

Prep Time
Cook Time
6h 16m
Ready In

"SOURCE SHADOWS -- This is the way I posted this recipe originally to Aboutdotcom. This steak is best served with the center red/pink, it is at it’s most tender state at that point. The flavors can be intensified by using your favorite smoking chips on the cooking coals (I use sassafras, hickory, or apple). Leftovers make excellent sandwiches when topped with bacon, tomato and melted cheese (Swiss, Cheddar, Smoked Gouda or Blue) and remaining marinade drizzled on top. I store the leftovers in the marinade to keep the steak moist and flavorful. Prep Time includes marination time Note: this steak can be slow smoked in your smoker for additional flavor."

Original recipe yields 6 servings


  • Serving Size: 1 (144.7 g)
  • Calories 273.9
  • Total Fat - 18.1 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 83.3 mg
  • Sodium - 813.3 mg
  • Total Carbohydrate - 1.3 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.1 g
  • Protein - 25.2 g
  • Calcium - 39.2 mg
  • Iron - 2.1 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.1 mg

Step 1

Place steak in sealable plastic bag.

Step 2

Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate.

Step 3

Turn bag over at least four times during marination.

Step 4

Grill over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side.

Step 5

Check for doneness.

Step 6

When done slice steak on diagonal across the grain.

Step 7

Serve with remaining marinade that has been heated to a boil with butter added.

Tips & Variations

No special items needed.



The steak was tender and the taste was outstanding!

review by:
(7 Sep 2015)

Derf "RIP" Forever in our Kitchen

a very delicious flank steak, i will definitely be making it again, we loved the flavours, the sauce was wonderful. Served medium rare and luscious! the aroma was wonderful too, guests couldn't wait, so i was not able to get photos of it cut or plated, it disappeared almost instantly and everyone raved over it.

(21 Aug 2012)