Marinated and Grilled Flank Steak

Grilled Flank Steak is great because being a thin cut, it cooks quickly, takes marinades well and of it's versatility in serving options. Grilled with charred edges caramelized from a marinade, sliced across the grain for tenderness and served up as the main course, in a sandwich or on a salad, flank steak is your perfect dinner option!
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Link for my Montreal Seasoning Blend: keviniscooking...
Ingredients
* 2 lb flank steak
Marinade
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 1/4 cup soy sauce
* 1/4 cup brown sugar
* 1 tbsp sriracha sauce (or other hot sauce) optional
Instructions
Crush the garlic cloves with the side of a knife to break open. Set aside.
In a small bowl mix together the marinade ingredients and set aside.
With a sharp knife create cross hatch marks on both sides of flank steak (See video). Just cut the surface slightly, don't cut through meat. This is optional, but I love the crispy edges and caramelized flavors this brings.
In a sealable bag or container add the flank steak, garlic and marinade. Squeeze air out of bag and seal. Massage meat to get marinade into cuts and refrigerate for a minimum of 2 hours or overnight.
Heat grill to 350-400°F. Remove flank steak from marinade. Reserve marinade for basting. Grill flank steak 6 minutes per side, or until an internal temperature of 130-135°F is reached for medium rare. Baste several times during grilling.
Place on a cutting board and allow meat to rest 10 minutes before slicing. Be sure to cut thin slices across the grain for a tender piece of meat.
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[@fibreoptik]

As a Montrealer I approve of this recipe 👍🏻 Also: go Habs go! 😄

[@Maxaldojo]

You had me at, "... starts to caramelize." Thanks for the recipe, Kevin!

[@dawgpost90]

Great Channel Kevin. I have mine marinating in the fridge. When i get off of work it's on!🔥

[@KevinIsCooking]

THANKS and Enjoy Mitchell!

[@fingbaddrivers1283]

I do the same but with a side of chimichurri to dip

[@mihaela72]

I made your recipe and was amazing !!!!!! Thanks a lot. This is a different level of quality in preparing the veal!!!

[@tristinreilly9604]

Your production quality is unbelievable! At first I thought you had 1M+ subs! Y deserve to be up there!! Keep it up you’ll get there quick!

[@KevinIsCooking]

Thanks so much. I wish I knew why myself, be sure to tell a friend! :)

[@carmonsloan6172]

Great recipe!! Made it tonight and family loved it. Definitely going into the rotation and you got a new subscriber.. thank you!

[@KevinIsCooking]

Fantastic! Thanks for making it and taking the time to come back and let me know Carmon. Much appreciated!

[@LG-yp7ot]

Hell ya

[@JS-to4yu]

So simple and delicious !. I made it 2 weeks ago and loved it. Making it again today 🙂

[@KevinIsCooking]

Nice!

[@vickilindberg6336]

Thanks to my husband for the heimlich maneuver after one of these strips of steak slipped on an avocado & got stuck going down. Next time I chunk the steak.

[@jason854656]

This is great, but how do restaurants do it?? How do they manage to always keep It so tender and juicy without letting it rest??? They dont have enough time to do so

[@dondeka2086]

They marinade it the day before

[@JK-mh3ld]

Trying this recipe tonight. Surprisingly, I have all the ingredients.

[@itawambamingo]

Love your music! I'm subscribing!

[@YevgeniyShcherbakov]

Grilled this today. Hmm.. Not too excited. I'm not sure if I like the flank steak. On a scale of 10, this is like 6. I'll stick to strip steak. Thanks for the recipe. Keep grilling, mate!

[@goefarmer9069]

Montreal Steak Seasoning: garlic, coriander, dill, black pepper, red pepper flakes, salt, and pepper. May also contain paprika and dried minced onion.

[@KevinIsCooking]

Here's the link to my version of Montreal Seasoning: keviniscooking.com/copycat-montreal-seasoning/ It's also in the ABOVE info, click Show More.

[@timothymartin8325]

That steak is medium well done, Dude.

[@worldtravelerwendy]

Great recipe and techniques, thank you! So glad I found you. A couple follow-up questions: how long could you leave this marinating before the acid might degrade the steak? Also, what do you think about marinating two, throwing one in the freezer, then when you defrost the frozen one, it's ready to go - do you think the quality would still be OK after those extra steps? I've read others recommend other marinating this way and am interested to try it, to save some time and trouble with the second batch of meat. Also a good way to store and use meat when it's on sale. Thanks in advance!

[@KevinIsCooking]

Wendy, not sure if you knew this, but tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips! As for making 2 and freezing one, that's a fantastic way to save time and take advantage of a great flank sale!

[@giuseppecastrignano1345]

Great recipe, but this isn't medium rare. Close to medium

[@lesterross1]

invest in a meat thermometer and you can monitor for temp.

[@christophercarr8717]

So you baste the side you just cooked with the same juice the raw meat was sitting in?

[@KevinIsCooking]

Yep and you continue to cook it. It's not like you pour the marinade on top before serving.... Like it's written : Baste several times during grilling. You baste and cook Christopher. Feel free to cook it first if it makes you feel safer.

[@adamgm84]

Excellent video. Excellent skill demonstration, both food techniques and video-editing techniques. I'm going to subscribe as a method of positively-reinforcing you to keep up the good work.

[@adamgm84]

Although one note, maybe just for my own benefit later, but I love when people exposit the logic behind certain things. For example, you might explain why we used acid or what substitutes work as well. I like this because it empowers people to understand a little deeper about what's going on. It's more valuable than just the ol' "use lemon juice for this" kind of thing. Thanks again :)

[@KevinIsCooking]

Thanks so much, appreciate the kind words!

[@Lat41]

Looks excellent

[@Hayden-sp1ol]

Cool tunes.......

[@manfredfails7485]

Making this today.

[@hamfisted759]

Remember when flank steak was the crappy cut of meat!

[@KevinIsCooking]

Funny how times and tastes change... as do prices!

[@justlm316]

Made it today it was a hit. We wanted more! I didn’t add the hot sauce on ours. Thank you

[@KevinIsCooking]

Excellent, thanks so much!

[@jason854656]

Sissy why no hot sauce

[@roostermcscratch9060]

Wait what? Your name is Kevin O’Leary? I’m out.

[@markharkey3279]

We made this today, and Kevin, it was off the hook! Great, just great! Thank you.

[@KevinIsCooking]

Thanks for coming back to let me know!

[@tabasco9070]

literally had left over flank and didn't know what to do, but now I know

[@keifer7]

dope!

[@wazkiedi]

Looks great, I'd half the cooking time tho.

[@wonderdude32]

What happened to medium rare? It looked tough with no moisture. Show the seasoning if your putting it on. I'm not watching 4 videos to see one recipe. Not mad, just saying.

[@KevinIsCooking]

Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!

[@hoosiered471]

I tried this recipe, and it was AMAZING!!!! Thanks!!!

[@KevinIsCooking]

Awesome, so glad you did and thanks for coming back to let me know Ed!

[@cameronmcintyre8905]

Just foind your chanel and I will for sure be recommending it to my fellow at home cooks! You deserve more followers!!

[@KevinIsCooking]

Thanks, much appreciated!

[@SunflowerJuliet]

sorry but that steak is overcooked - 6 minutes a side is too long - maybe 5 mins one side, 3-4 on the other, done

[@KevinIsCooking]

"Grill flank steak 6 minutes per side, or until an internal temperature of 130-135°F is reached for medium rare." Also keep in mind, depending on the thickness of the flank, as it does vary per piece.

[@mainerider2046]

As someone else said, the production quality of this video is outstanding. That jam is jiving too. Making flank steak tonight, definitely trying this. Thanks.

[@Oleracer1776]

It was great!

[@KevinIsCooking]

Excellent! Thanks for letting me know Roy!

[@RCstrats]

Thanks I’ll do it!!!

[@therationalist234]

Awesome video! Thanks!

[@KevinIsCooking]

Appreciate that, thanks Jared.

[@Starman256]

Holy delicious

[@green939]

Looks Amazing! Will make it for sure! Thanks so much :)

[@KevinIsCooking]

My pleasure 😊

[@DavidGarcia-ov3bg]

show the amount of receipt......cup, tbs etc etc etc......

[@KevinIsCooking]

David Garcia Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!

[@green939]

Update: I made it!!! it is out of this world! Thanks so much for sharing Kevin!

[@KevinIsCooking]

Excellent! So happy you enjoyed this one!

[@green939]

@@KevinIsCooking I usually just do salt, pepper, and olive oil, but your recipe was fantastic!

[@CaptMac-zw8mz]

Great recipe, thank you! Made tortillas for my teenage boys w/ it and they raved about it. Definitely a keeper!

[@KevinIsCooking]

Thanks for coming back to let me know!

[@bondjane007]

How much of each item??

[@KevinIsCooking]

Jane! Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!

[@brendalollar7994]

Where is the recipe?

[@SilkRoadRecipes]

Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!

[@soychingon2842]

Poner el ajo asi nomas en la bolsa es trabajo de huevon

[@Sungodv]

tada cinca la bomba

[@maxiss874]

Does anyone knows the name of the song? 😳

[@KevinIsCooking]

It's actually a custom song I had made for the videos titled "Haute Off the Grill"

[@lesterross1]

@@KevinIsCooking Do you cook Haute Dogs? LOL. Making this for the second time. I have been doing flank steaks at Christmas for 25 years as Korean Beef, a recipe my Dad brought home when working in Indonesia. A different marinade, but it is sliced at quarter inch slices, marinated then bbqed in slices. A family favorite, but for a full steak at once, I like this method. Thanks

[@KevinIsCooking]

@@lesterross1 Would love to try that recipe!

[@lesterross1]

@@KevinIsCooking I am pressed for time today, but I will try to get it for you.

[@lesterross1]

@@KevinIsCooking Just wondered if there was a private social site I could send the recipe to, like messenger. Not sure I want to share with the world. LOL However, if you like it and wanted to feature on your site, that would be alright. Let me know.

[@gecko4310]

Looks good but prefer a little more rare.

[@ethanhuff3234]

Nah that looks perfect

[@Orangig]

Damn Kevin just put the marinade together and the smell alone. 😋