Flank Steak So Tender and Delicious They’ll Think It’s Filet Mignon

From time to time my supermarket runs a special on beef flank steak. It’s a very lean piece of meat, about 1 1/2 inches thick, and tough as shoe leather. This is the best ever recipe for beef flank steak, because it is so magical, your guests will think you’re serving filet mignon!

Photo credit: Jeremy Keith

You may wonder why I load up my freezer when so-called London Broil is on sale, and quite often for about $7 a pound. That’s because I have a secret weapon. I know how to prepare cheap flank steak or any other tough cut of beef so it passes for filet mignon. Well, not exactly, because it does not have all the fat of a filet, but so flavorful and so tender, some say it’s even better than filet.

Know Your Cuts of Beef

But first, let’s clear up something. Apparently, my store is unaware that there is no cut of beef called  “London Broil.” That refers to a preparation method.

London Broil is a beef dish made by broiling marinated beef, then cutting it across the grain into thin strips. What I am buying is flank steak. It’s different and comes with no seasonings or marinade. Just plain, super-tough beef. And that’s a problem I know how to fix.

 

 

 

How Marinade Works

A marinade is a combination of three basic components: acid (vinegar, wine, citrus, soy sauce, coffee) spices, and oil. The acid is the key ingredient as it helps to break down the tough connective tissue in meats and poultry, making it super tender. Even more, the combination of acid, oil, herbs and spice enhances the flavor. But it takes time. And the longer the meat or poultry sits in and absorbs that marinade, the more tender it will be.

 

 

Best Recipe Beef Flank Steak

Ingredients

• 1/2 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon minced onion
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1  beef flank steak (or cut of choice)

Instructions

1. In a bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger, and pepper. Place flank steak in a large plastic zipper bag, pour marinade over, zip, and refrigerate for at least 8 hours (if possible, two days is ideal), turning occasionally to keep the marinade well distributed.
2. Heat an outdoor grill to hot. Grill steak for 7 to 8 minutes per side to no more than “medium” or 145° F on a quality instant-read thermometer, like this Thermopop (please, no more well done than medium, or you will be disappointed).
3. To serve, thinly slice against the grain on the diagonal.
4. Yield: About 1 cup marinade. Recipe multiplies well.
5. Store unused marinade (that has not come in contact with raw meat) in the refrigerator for six weeks.

• MORE: More than a Dozen Ways to Make Dump Chicken—Updated!

Other Marinades

Here are some general recipes for other marinades. Use them with meat or poultry. While the proportions are important, you can multiply these recipes to accommodate the amount of meat or poultry you need to prepare.

All-Purpose Marinade

• 4 garlic cloves, minced
• 1 cup lemon juice
• 1/2 cup prepared yellow mustard
• 1 1/2 cups soy sauce
• 1/2 cup Worcestershire sauce
• 2 teaspoons ground black pepper
• 2 cups olive oil

Coffee Marinade

• 1 cup strong brewed coffee
• 1 1/2 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, minced
• 2 tablespoons olive oil

Mediterranean Marinade

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary

First published: 8-4-21; Revised & Updated 01-03-24

 

photo credit: Jeremy Keith 

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