Grilling steak probably intimidates the hell out of you, and rightfully so. There are only a few things more embarrassing when you’re manning the grill than presenting an overcooked or under-seasoned filet that probably cost upwards of $20. Chances are you go straight for the 8-to-10-ounce filet, toss it on a grill that’s barely hot enough to fry an egg, and then cook it until it resembles something your dog wouldn’t even eat. (you can print the PDF version of this article below - it is FREE)
Although “filet mignon” might sound sexier than “flank steak,” there’s a real opportunity here to present a visually appealing cut of meat, which can be more flavorful than the most expensive pieces of beef when cooked properly. Unlike a filet, the beauty of the flank steak lies in its versatility, and its ability to soak up flavor. Those delicious slices of steak in your fajitas? Probably flank steak. Your favorite cheap stir-fry you get late-night on Thursdays? Yup, most likely flank steak.
In this recipe, we marinade the meat overnight in an easy to develop mixture that will make the steak salty, sweet, and extra juicy when grilled to medium-rare. Add this one to your favorites list, people. It won’t disappoint.
Grilled Marinated Flank Steak
1.5-2lb marinated flank steak
1/2 white onion, sliced thin
Bunch of cherry/grape tomatoes, halved
3 cloves minced garlic
1 cup semi-pearled Italian farro
1 cup water
1 cup chicken broth
Fresh basil
Red pepper flakes
Grated Pecorino Romano cheese
For the marinade:
3 cloves minced garlic
1 shallot, sliced thin
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
1 tbsp honey
2 tbsp lemon juice
2 tsp cracked black pepper
Red pepper flakes
To prepare the steak, mix the marinade ingredients in a medium bowl, and then pour over the meat in a shallow glass dish. Turn the steak to coat thoroughly with the marinade, cover, and refrigerate for at least six hours (preferably overnight).
Remove the marinated steak from the refrigerator to bring it to room temperature – a cold steak does not grill well. In a large saucepan, combine the farro, chicken broth, and water, and let soak for 5-10 minutes. Add the tomatoes, onion, garlic, red pepper flakes, and salt to the saucepan. Bring the mixture to a boil, and then simmer and stir occasionally for 25 minutes. Add salt and pepper to taste.
While the farro mixture is cooking, heavily season the steak with salt and cracked black pepper, which will help create a nice crust on the meat. Rub the grill (or the steak) with a high smoke point oil and turn the heat up to the max. The hotter the grill, the better the steak. Sear the meat untouched for 3 minutes per side, flipping only once in the process.
Remove your steak from the grill and let it sit for at least 5 minutes before cutting. This will let the juices settle back into the meat, instead of pouring out if cut too early.
Once rested, slice the steak against the grain on a 45° angle (this will help shorten the strings of fat, providing a more tender cut).
Plate the onion and tomato farro with fresh chiffonade basil and shaved pecorino romano. Top with a hefty portion of your perfectly cooked steak and have at it.
Print the Recipe via PDF here:
