Hi friends! Today’s recipe for garlic and herb marinated flank steak is one of my family’s favorite grilled steak recipes!
The secret to a flavorful grilled steak is not necessarily a prime, expensive cut of meat, but instead a great marinade and a hot grill to seal in those delicious juices. Flank steak, skirt steak, or hanger steak all work perfectly with this recipe, as they char quickly and only require about a few minutes on each side on a hot grill.
Once the steak is grilled, resist the temptation to slice it immediately, the steak needs to rest, covered, for a few minutes. After that you can slice it thinly, against the grain to serve!
You can serve this steak with fries, a seasonal salad of tomatoes and cucumber, a coleslaw, some early season corn on the cob or, some orzo with roasted vegetables. If you are lucky, you should have enough delicious left overs for the next day to enjoy along with a crisp, mixed greens salad!
- 8 med. garlic cloves, minced
- ½ tsp. sea salt
- ½ tsp. red pepper flakes
- ¼ tsp. ground pepper
- 1 TBSP. lemon zest
- 3 TBSP. lemon juice, freshly squeezed
- 5 TBSP. olive oil
- ¼ cup fresh parley, chopped
- 1½ lbs. flank steak, trimmed well
- Prepare the marinade. On a cutting board mince the garlic cloves and sprinkle the salt over them. With a flexible knife, mash them together to make a paste. Scrape the paste off the board and place it in a small glass or ceramic bowl. Add the next six ingredients to the bowl and mix well.
- Place the flank steak in a shallow glass or ceramic dish and pierce it with the tines of a fork. Spoon the marinade over both sides of the steak, cover with plastic wrap and refrigerate for at least 3 hours, turning occasionally.
- Prepare the grill. If using a gas grill, turn all burners to "high", cover, and heat grill until hot. Clean and oil well the cooking grates before adding your meat to the grill. The grill oiling will be the same for a charcoal grill. If using charcoal, you want to make certain that the grill is hot.
- Grill the steak over the hot fire for about 5 minutes. Using a pair of long tongs, turn the steak and continue cooking for another 5 minutes, for medium-rare steak. (The cooking time depends on the thickness of the meat and the intensity of the heat beneath). Remove the steak and place on a heatproof dish. Tent loosely with some foil and let it rest for 4 minutes. When ready, carve the flank steak into thin slices against the grain with a sharp knife and serve.
I tried this recipe last night, using hanger steak, and it was delicious! It was also EASY and quick! The marinade is easy to prepare, and flavors the meat beautifully. This was a ‘hit’ with my kids, as well as with their meat-loving dad!
So glad everybody in the family liked it Sara!
Marilena,
I used a flat-iron steak, which is notoriously tough, and this was so tender and DELICIOUS! I prepared the meat with the marinade around noon and left it in the fridge for 7 hours, turning it 2 or 3 times, as you suggested. The marinade has a wonderful flavor, and it worked a miracle on the meat! We loved it!! Can’t wait to try it with the other cuts. Thank you, Marilena!!!
– Ratatouille
So glad you liked the marinade and your flat-iron steak was tender and flavorful!
Is the parsley meant as a garnish- I don’t see that you mix it with the marinade- thank you
Oops! I see that it is added- I was counting the salt as part of the 6 other ingredients …?