This marinade has many different ingredients and it gives this cut of meat some wonderful flavor.Flank steak is ideal for marinating because it is thin and the marinade can penetrate the meat. Its texture is firm so the meat does not fall apart. As Bruce Aidell said “its rich, beefy flavor is complemented well by most marinades, especially those containing soy sauce.”
I just purchased a Weber electric grill and needed to “break it in”. I use to have a large gas grill, but scaled down to a charcoal (did not like), a small gas grill and now an electric. Just plug it in, no bottles to mess with or dirty charcoal, etc. So, my directions are based on using my electric grill, just adjust the cooking times and methods to fit the grill you have.
Grilled Flank Steak
- 3 tbsp. brown sugar
- 3 tbsp. low-sodium chicken broth
- 3 tbsp. red wine vinegar
- 3 tbsp. low-sodium soy sauce
- 1 tbsp. vegetable oil
- 1-1/2 tsp. red pepper flakes
- 1-1/2 tsp. paprika
- 1-1/2 tsp. chili powder
- 1-1/2 tsp. Worcestershire sauce
- 1/2 tsp. seasoned salt
- 3/4 tsp. garlic powder
- 1 tbsp. fresh parsley, minced
- flank steak 1-1/2 to 2 lbs.
Combine all of the ingredients and pour over the flank steak. Save a little if you want to baste with it. I found that the marinating time of 12 hours was sufficient to give the beef a lot of flavor.
Drain the flank steak and pat dry with scott towels. Preheat the grill on high for 15 minutes. Lightly oil the meat and cook on high, with lid down, for about 8 minutes; turn and cook an additional 8 minutes on medium.
Pepper Jelly Sauce: combine 1 cup beef broth, 1/2 cup balsamic vinegar, 4 tbsp. jalapeno pepper jelly
Recipe by cooking with aunt juju
The steak on the left is the Grilled Flank Steak and the one on the right I marinated in Dr. Pepper Flank Steak which was very good too!
Cooked to perfection and served with my Pepper Jelly Sauce.