Grilled Marinated Flank Steaks

Grilled Marinated Flank Steak: A Weekend BBQ Delight

Weekends are for relaxing, spending time with loved ones, and of course, enjoying delicious food. And what says weekend more than a perfectly grilled steak? This recipe for grilled marinated flank steak is my go-to when I want something impressive yet relatively easy to make. It's a crowd-pleaser, perfect for a casual get-together or even a more formal dinner party. The marinade adds so much flavor, tenderizing the steak while creating a rich, savory sauce. The best part? It's surprisingly simple to prepare.

I love how versatile this dish is. You can serve it with a classic side like potato salad, as I often do, or pair it with something more adventurous. Roasted vegetables, a fresh green salad, or even a creamy pasta dish would all complement the steak beautifully. The key to a truly great flank steak is to remember to cut it *across the grain*. This simple step makes all the difference in achieving a tender and enjoyable eating experience. Trust me, your guests will be raving about this flavorful and juicy steak.

The Marinating Magic: The magic of this recipe truly lies in the marinade. The combination of soy sauce, brown sugar, sherry, and Creole seasoning creates a complex flavor profile that's both sweet and savory, with a hint of spice. The garlic adds a pungent aroma, while the tomato paste provides a rich texture. I typically marinate the steak for at least four hours, but overnight is even better. The longer it marinates, the more tender and flavorful the steak becomes. Don't be afraid to experiment with the marinating time; you'll find your perfect balance.

Grilling Perfection: Grilling the steak is the final, and perhaps most exciting, step. I prefer a gas grill for its even heat distribution, but a charcoal grill works just as well. The key is to get the grill nice and hot before you place the steak on. This ensures a good sear, which locks in the juices and gives the steak a delicious crust. Six minutes per side is usually enough for a rare steak, but adjust the cooking time to your preference. Remember to let the steak rest for a few minutes before slicing, allowing the juices to redistribute. This is vital for a juicy, tender steak.

Serving Suggestions: The possibilities are endless when it comes to serving this delicious flank steak! My personal favorite is to serve it sliced thinly, alongside the reduced marinade as a sauce. It complements the steak perfectly. I highly recommend serving it with a simple potato salad or coleslaw for a classic barbecue feel. Or, consider pairing it with more sophisticated side dishes, like grilled asparagus or roasted sweet potatoes. No matter how you choose to serve it, this grilled marinated flank steak is sure to be a hit.

Beyond the Grill: While grilling is the traditional method, this marinated flank steak can also be cooked in a skillet or even pan-fried. Adjust the cooking time accordingly, and make sure to use high heat to get a nice sear. No matter how you cook it, this recipe is a winner. Enjoy!

Tips and Variations

For a spicier kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the marinade.

For a sweeter marinade: Increase the amount of brown sugar.

For a more savory flavor: Add a tablespoon of Worcestershire sauce to the marinade.

To make it ahead: Prepare the marinade and marinate the steak a day or two in advance. This allows the flavors to meld and enhances the tenderness of the meat.

Leftovers are great! Slice the leftover steak and use it in tacos, salads, or sandwiches. The flavor only gets better the next day.

This recipe is more than just a meal; it's an experience. The aroma of grilling meat, the satisfying sizzle, the rich flavors... it's a celebration of simple ingredients elevated to perfection. So fire up the grill, gather your friends and family, and get ready to savor the deliciousness of this grilled marinated flank steak. You won't be disappointed.

Step-by-step

• Put the flank steak in a large self-sealing plastic bag.
• Whisk the sherry, soy sauce, brown sugar, Creole Seasoning, garlic, tomato paste, and pepper in a medium bowl. Pour into the bag and seal. Refrigerate for at least 4 hours, and up to 24 hours.
• Preheat a gas or charcoal grill.
• Remove the steak from the marinade and pat it dry. Grill the steak for about 6 minutes on each side for rare. While it cooks, pour the marinade into a small heavy saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer until reduced and thickened, about 10 minutes.
• Transfer the steak to a cutting board and let stand for 5 minutes before slicing.
• Cut the steak across the grain into thin diagonal slices, and serve with the sauce on the side.