One of my favourite meats to barbecue and eat is the flank steak. This cut is not quite as tender as a strip loin or rib-eye, but it is tender enough to grill and enjoy the deep beefy flavour. I like to marinade the steak because it will become a bit more tender and add extra flavour to the meat. Any leftovers are great on a salad the next day.
Grilled Flank Steak
Don’t slice the flank steak right after grilling it, or you will lose its tasty juices. Let the meat rest for 5 minutes after cooking which will give the fibres a chance to relax and reabsorb the flavourful juices.
MARINADE:
1/2 cup hoisin sauce
1/4 cup soy sauce
3 Tbsp oil
2 Tbsp grated fresh ginger
4 garlic cloves, minced
1/4 tsp red pepper flakes
STEAK:
1 flank steak (11 /2 to 2 pounds) serves 4
Freshly ground pepper
Mix together the marinade and pour into a heavy plastic bag. Add the flank steak and let sit for 4 to 8 hours.
Prepare and preheat your grill to its highest setting.
Remove the steak from the marinade and season with black pepper. Grill the steak, turning once or twice, until it reaches your favourite doneness. Medium-rare will take about 10 minutes in total.
When the steak is done, let it rest for a few minutes before slicing it across the grain into very thin strips.
