Ingredients
- 2 pounds beef flank steaks
- Montreal steak spice (to taste, or freshly ground coarse black pepper)
- Salt (to taste, I use seasoned salt if using fresh ground black pepper)
- MARINADE
- 2/3 cup oil (vegetable or olive oil)
- 1/3 cup soy sauce
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 cup red wine vinegar
- 1/4 cup honey (or can use 3-4 tablespoons real maple syrup, do not substitute brown sugar)
- 3 tablespoons Worchestershire sauce
- 1/2 teaspoon ground ginger
- 6 garlic cloves, chopped
- 2 green onions, chopped
How to Make
-
Step 1: In a bowl combine all marinade ingredients until well combined. Score the surface of the uncooked steak about 1/4-inch deep across the grain. Place the marinade into a large heavy resealable plastic bag then add in the beef. Seal bag and toss meat to coat with the marinade.
-
Step 2: Place the bag into a large bowl. Refrigerate for 24 hours (tossing the bag a couple of times during the refrigeration time).
-
Step 3: Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat. Place on a large plate (I use a jelly-roll pan) and allow to sit out on the counter until almost room temperature (about 2 hours)
-
Step 4: Preheat grill to high heat. Place on grill and season with steak seasoning or fresh ground black pepper and a little salt. Grill the meat about 5-6 minutes per side for rare doneness (turning only one time, do not overcook the meat as it will cook a little more after removing from the grill). Remove to a plate/s and allow to sit for 10 minutes before slicing. Slice the meat across the grain.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.