Ingredients for Flank Steak Marinade:

Turn your grill to High if you have a gas grill or very hot if you are have a charcoal grill. My husband has a Big Green Egg and likes to crank it up to 700 degrees just because he can, but 500 degrees is more than sufficient.

Flank Steak, as a general rule, is not real thick, with the the thickest part no more than 3/4 of an inch, so it only needs to cook for about 2 1/2 minutes per side. 

Remove the Flank Steak from the heat when the internal temperature reaches 127 degrees and allow to rest for about 10 minutes before serving for a perfect medium rare.

To serve, slice thinly on a bias across the grain of the meat and it will be melt in your mouth delicious and tender. Well maybe not melt in you mouth like a Filet Mignon, but still very delicious.

Tonight I decided to serve the meat with white rice, asparagus and a green salad.  A very basic and super quick dinner to make in less than 30 minutes.

 

One package is definitely enough for us, but I love having leftovers so tonight we grilled two.

I like to marinate the flank steak overnight in a large plastic baggie. Discretion being the better part of valor, place the baggie in a bowl just in case it decides to spring a leak. I learned this the hard way, and cleaning up sticky sauce that has run down the shelves of the refrigerator is not a fun way to start your day.

I love this Marinade recipe, but if I’m rushed for time, I will use Mr. Yoshida’s Original Gourmet Sweet and Savory Marinade…I always try to keep some on hand in case of a time crunch emergency.  

Flank Steak is not a real tender cut of meat in and of itself, but prepared correctly, you will have you family clamoring for seconds. Slicing across the grain is a must, but the doneness of the meat is equally important. Anything past Medium Rare and it will taste like shoe leather no matter how you cut it.

 

This is where an instant read thermometer comes in very handy and takes out all the guess-work. My husband swears by his Thermapen, but any good quality instant read thermometer will work. They can be a little pricey but when you consider the cost of meat these days, they soon pay for themselves, and they are multitaskers. It is perfect for checking the temperature of water for that elusive to 105  degrees when proofing yeast or for insuring that soup you just took out of the microwave is not going to burn the mouth of your five year old. 

It is cooked to perfection, nice and pink and extremely tender.

*Note those lines on the top of the meat. That is the grain or the direction of the muscle fibers. Always cut perpendicular to those lines for perfectly tender meat.

This raspberry sauce is delicious drizzled over the top of the meat after it is cooked and sliced.

Ingredients for Raspberry – Balsamic Sauce:

2 Tablespoons Extra Virgin Olive Oil

1 medium Shallot, minced

1 Garlic Clove, minced

1/4 cup Dry Red Wine

1/2 cup Balsamic Vinegar

1 1/2 cups Raspberry Preserves

1 teaspoon Salt

1/2 teaspoon Pepper, freshly ground

Directions:

In a saucepan, heat the Extra Virgin Olive Oil over medium high heat.
Add the minced shallots, saute until soft.
Add the garlic, cook about a minute.
Reduce heat to medium and add the Wine, Vinegar, and the Raspberry Preserves.
Cook stirring for 5 minutes or just until thickened.
Season with salt and pepper to taste.

 

Drizzle over the meat, after it is sliced and served.

An elegant dinner that takes less than 30 minutes to cook.  If there are leftovers…it is sooo good to serve cold on top of a salad.