By far the best flank steak marinade you'll find. It's been in our family for years now and will soon be yours as well. So full in flavor, easy to throw together, and tenderizes to perfection. Let me show you how to make the best bbq steak marinade.
I love a great BBQ steak marinade recipe on tougher pieces of meat like flank steak or short ribs. The best flank steak marinade is great when marinated for 24 hours or more. It breaks down the meat making it more tender to enjoy. This BBQ steak marinade recipe is so versatile it will be your new go-to bbq steak marinade.
One of my favourite childhood memories growing up was being at my cottage was watching my mom do a flank steak marinade for 2 days in the fridge and then watching my dad sear it up in 5-8 minutes flat. It was a long process, with a quick cook, and TONS of flavour.
WHAT IS FLANK STEAK?
Sometimes also referred to as BARVETTE, flank steak or barvette is a part of the lower abdominal or chest of a steer. It is usually a long thin rectangle cut of meat with fat ribbons slightly running through it. It comes from a well-worked area of muscles which often means it leans toward the tougher cuts of beef (that is why we marinade it to tenderize it).
WHAT TEMPERATURE DO YOU COOK FLANK STEAK TO?
For this BBQ steak marinade recipe here are some quick guidelines. I personally love my grilled flank steak to an internal temperature of 130 degrees and do not recommend going over 150 degrees as it can make it tough.
RARE: 120-130 Degrees F
MEDIUM RARE: 130-135 Degrees F
MEDIUM: 140-150 Degrees F
WHAT YOU'LL NEED
(this recipe was made for Zoe Olive Oil and their products. Visit https://zoeoliveoil.com/ )
KAMADO GRILL / GRIDDLE (I used @PitBossGrills griddle)
RED WINE VINEGAR (I used @ZoeOliveOil)
OLIVE OIL (I used @ZoeOliveOil)
ZIP LOC BAG
Soy Sauce (1/2 cup)
Red Wine Vinegar (1/4 cup)
Olive Oil (1/2 cup)
Lemon Juice (1/4 cup)
Worcestershire Sauce (1/4 cup)
Garlic (5 Cloves, minced)
Ginger (ground, 1 tsp)
Basil (dried, 2 TBSP)
Parsley (dried, 2 TBSP)
Brown Sugar (1 Tbsp)
Pepper (To taste)
Start with the marinade. In a large zip lock bag add ALL the ingredients and your flank steak. You'll want to try your best to remove all excess air in the bag so the marinade sticks to the grilled flank steak at all times. For the best flank steak marinade recipe, marinade in your refrigerator for 12-48 hours turning it over at least once. The longer you marinade the better.
Prepare your charcoal grill by igniting the charcoal in whichever way you prefer. You want to preheat your charcoal grill to high temperatures of 500-600 degrees. I used my Louisiana Grills Kamado K24 Charcoal Grill. The hotter the more of a sear you are going to get out of this grilled flank steak. I love those little charred crispy pieces and try to lean on the 600 degrees.
GRIDDLE Heat your Pit Boss Grills griddle to medium-high heat. The hotter the more of a sear you are going to get out of this grilled flank steak. I love those little charred crispy pieces and try to lean on the 600 degrees.
After your grill has reached temperature, sear each side of your grilled flank steak for 2-5 minutes each side (depending on size and thickness). This is a quick searing chunk of beef so have your thermometer ready for your desired internal temperature (see above to chart)
Almost the most important step is how your slice your grilled flank steak. Slice AGAINST the grain. For this flank steak recipe, lay your grilled flank steak out horizontally and cut it vertically.
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