As I have said before, there are only two ways to cook a flank steak…one way is shown here…and the other way is to cook it fast on a REALLY hot grill.  Today we’re grilling because it has finally stopped snowing in Northern Indiana (yes I realize it’s May but spring is getting a really late start around here)…

Flank steak is one of my favorite cuts of meat for two reasons, it’s relatively lean and it’s easy to cook if you follow the rules.  It’s also very versatile which I like…okay that’s three reasons.  I used two 1 pound flank steaks but you can adjust for your crowd.  I serve it with a creamy horseradish sauce, a perfect compliment for the sweet and salty marinade.

Speaking of the marinade, here’s what you need for that.

1/3 cup olive oil
1/4 cup red wine vinegar (or red wine)
1/3 cup soy sauce
1/4 cup honey
4 whole cloves garlic
1/2 tsp. black pepper

Take your flank steak and place it in a large sealable plastic bag…

Mix all of your marinade ingredients in a bowl…

and then pour the marinade into the bag with the meat…

Now seal the bag and make sure the marinade is distributed evenly…you need to refrigerate it for at least 2 hours (or up to 24 hours).  I always advise placing the bag in a secondary container just in case your bag leaks.

I usually flip it over once or twice during the marinating process (again to ensure even distribution of flavors).

Once it’s ready for the party, I take it out of the fridge and let it sit for about 10 minutes while the grill gets nice and hot, and I mean HOT…you want to sear in all of those juices when it hits the grates.

Use tongs to remove the meat from the bag and place it on the grill…we will talk more about what’s in that foil package in a minute.

Once the meat is down, don’t you dare touch it or mess with it or even look at it funny!

Now shut the lid right away and let it go for about 6 minutes…then it’s time to flip.

This is what you want to see when you flip it…put the lid back down and let it go for another 5-6 minutes and then pull them off.  This will result in a medium/rare steak, you can up the time to 7-8 minutes per side for medium/well.

Once you pull it off, let it rest for about 10-15 minutes, you can cover the meat with foil if you want…

Now it’s ready to slice, you MUST cut against the grain (in other words, perpendicular to the lines in the meat)…

Oh dear lord, that looks amazing…because it is amazing.

Here is the sauce I make to go with the steak…

It’s just 1 1/2 cups sour cream (I used light) and 2 tbsp prepared horseradish, half of a squeezed lemon, and 1/2 tsp salt…SO good with steak.

These were in that bag of foil on the grill…

Just cut up some red potatoes and place on the end of a large sheet of foil, add some olive oil, salt & pepper and then fold the foil over the potatoes and seal with edges together.  Grill on the top grate for about 30 minutes.

I also did some asparagus in the oven…

Now that’s a Sunday dinner fit for a king!  

Even if it’s been a relatively cool spring, the flowers and trees are beginning to bloom and I can actually see my grass…and it’s green!  (I thought it was but it had been so long that I started to doubt myself).

So get grillin’ everybody…maybe mother nature will smell the fire and get the hint!

Cheers!

The Good Cooker