Grilled Flank Steak

By Matt Lee and Ted Lee

Published June 29, 2004

  • Michael Kraus for The New York Times
Media 1 of 1
Total Time
15 minutes, plus marinating
Rating
4(804)
Comments
Read comments

The simplest protein we know is our grandmother's marinated flank steak -- a recipe whose source she has long forgotten, but which we like to think was inspired by her childhood in Japan and her golden years in the South: pour a half-cup of bourbon, a half-cup of soy sauce and a half-cup of water into a freezer bag, add the steak, seal shut and marinate for four hours in the fridge.

Featured in: When the Park Is Your Kitchen

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

  • ½ cup bourbon

  • ½ cup soy sauce

  • 1 ½ pound flank steak

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1 gram carbs; 77 milligrams cholesterol; 245 calories; 4 grams monounsaturated fat; 4 grams saturated fat; 10 grams fat; 1228 milligrams sodium; 26 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In small bowl, whisk together bourbon, soy sauce and half a cup of water to make a marinade. Pour marinade into a gallon-size self-sealing food storage bag. Put steak in bag, and turn it over several times so that the entire cut is coated. Marinate in refrigerator 4 hours, turning steak once after 2 hours. Pour off marinade and blot steak dry with paper towels.

  2. Step 2

    Prepare a fire in the grill. When flames have subsided and coals are glowing, grill steak 4 minutes on one side for rare, 5 minutes for medium rare. Turn steak, and grill 3 or 4 minutes more, to taste.

  3. Step 3

    Transfer steak to a cutting board, lightly cover with aluminum foil, and let rest 5 minutes. Slice steak crosswise into ⅛-inch-thick slices.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
804 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Jane

Fixed this yesterday, marinating for 2 hours as suggested. Cooking, however, was on a gas grill. The grill was heated with top down until temp reached 600 degrees. Top opened, sprayed and steak placed on grill. On the gas grill, 5 minutes on a side produced a great tasting medium rare flank steak. Marinating overnight and a touch of minced garlic might make it even better.

Jim R

Slicing is important. Need to slice across the grain, not with the grain. Difference is night and day.

http://www.seriouseats.com/2010/03/why-should-you-cut-meat-steak-against...

Greg

I tried this recipe over the weekend, the steak was tasty! I added garlic and marinaded it for four hours, I think that it would benefit from a longer soak. It took six minutes on one side, five on the other to cook to medium on my gas grill.

Jeff W

The marinade worked beautifully, giving the meat a rich, bourbon flavor, and slightly caramelizing with the soy sauce.

eobates

Honestly, we didn’t love it. The bourbon is very overpowering. I would consider making it again but only if I cut the bourbon back to 1/8 or 1/4 of a cup in the marinade.

CaptainNY

Super awesome. Marinated about 6 hours. Cooked on gas grill heated to 500 then turned to medium, 6 mins one side/4 the other. While the steak rested, made a butter/flour roux then whisked in some milk and marinade (maybe 3/4c each?). Made an awesome dipping sauce for the steak and the side of potatoes I served with it.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.