Bob's Grilled Flank Steak

Meat from the flank is the least expensive steak you can buy. But the reward comes when you marinate it, cook it on the grill and slice it extra thin; you’ll think you had died and gone heaven on a charter flight. Roast potatoes and green beans or a salad are good mates.


  • 1/2 Cup Olive oil
  • 1/4 Cup Soy sauce
  • 1 Medium piece Fresh ginger , peeled and grated, or 1 spoon dry ginger
  • 2 Cloves Garlic , minced
  • 1 Spoon Dijon mustard
  • Grind or pinch Black Pepper
  • 2 Flank steaks , depending of the number of people

prep / directions

Preheat your grill. Whisk together all the marinade ingredients in a baking dish or shallow bowl. Drown the steaks in the marinade, cover with a wrap and let stand in the fridge for at least 1 hour while you drink something cool. Grill on direct heat for about 8 minutes per side for medium done, less for rare steak. Cover the steaks with aluminum foil for about 10 minutes after they’re done to let the juices settle. Then thinly slice the steaks at a diagonal, moving with the gain of the meat. This is the tenderest way to eat flank steak and guarantees that you’ll have a great sandwich tomorrow night.

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