Grilling season is in full swing! Flank steak is an inexpensive and versatile cut of meat, and is perfect for tacos, lettuce wraps, over a salad, or as a main dish. This beefy flavored, lean and fibrous cut of meat benefits from a marinade. Marinating the meat at room temperature for 30 minutes before cooking, both tenderizes the meat and helps with even cooking. If you want to marinate your meat for longer, it can be refrigerated for up to 24 hours. Using a meat thermometer will prevent overcooking the steak. The ideal internal temperature for this cut of meat is 125-130 degrees, which is medium-rare. Let the meat rest for 5 to 10 minutes after it’s cooked through, which lets the juices accumulate inside the steak, instead of on your cutting surface. Thinly slice the meat against the grain and serve.
- 1/4 cup soy sauce or tamari which is gluten-free soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil or extra-virgin olive oil
- 1 tablespoon fresh ginger minced
- 2 large garlic cloves minced
- 2 tablespoons Sriracha hot sauce or to taste
- 1 large flank steak or skirt steak
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pre-heat the grill or the broiler. Whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic and hot sauce in a 13 x 9 inch glass baking dish. Season the sauce with salt and pepper. Add the steak and let it marinate at room temperature for up to 30 minutes, turning a few times. Remove the flank steak from the marinade. Grill or broil on both sides for 5-6 minutes or until desired doneness. Allow the steak to rest for 5-10 minutes before slicing it. Slice the meat thinly across the grain and serve.