Perfect Tender Flank Steak | Marinade and Grill Recipe

[@outdoorindoortexan]

Thanks for watching! If you're looking for a solid remote temperature probe, make sure to check out my Amazon Storefront BBQ Must Haves list! (Affiliate Link: amzn.to/3YVetP4 )

[@SpenceHudon-ib3ip]

Recently did this. 19 hour marinade, and in a hot skillet for 2.75 mins per side and let rest for approximately 11 minutes before cutting, and 13 or so before eating. Turned out amazing. I’m now on the flank steak wagon.

[@outdoorindoortexan]

You wouldn’t believe it if you haven’t seen it or tried it. Thanks for giving it a go and reporting back!

[@victoriawaltrip5822]

I can attest, that this is absolutely delicious. The marinade is perfection!

[@outdoorindoortexan]

Thanks so much, Victoria! ❤️

[@susankennard4913]

I love flank steak. This looks perfect.

[@Jacob_litty]

Cheap cuts always have a place in my heart

[@outdoorindoortexan]

Mine as well! Thanks for watching!

[@misskriss848]

Great video!!! Ribeye girl, but yesterday decided to pick up a flank. Can't wait to try. Thank you.

[@outdoorindoortexan]

It’s a fun change of pace from those knockout ribeyes. Let me know what you think of the recipe when you give it a try, and thanks so much for watching!

[@stayfreenotsafe]

Wow, what a great tip. I have a large natural gas grill with a separate section that is a seer burner. I did a pound of flank steak at 550 deg and approx 3.5 min each side but flipped it about every minute. I got a great char on the outside and perfect temp on the inside.

[@outdoorindoortexan]

Thanks for sharing your feedback and happy you like it! Thanks bud!

[@ClintWestwood77]

I’d rank the production of this video on the level of a Tv quality tutorial. Great job

[@outdoorindoortexan]

High praise! And from Clint Eastwood of all people 😂 Thanks so much for the kind words.

[@NickTarterOKC]

This type of steak is absolutely amazing for sauteing the leftovers with peppers and onions and making fajitas or a steak sandwich.

[@outdoorindoortexan]

Absolutely! I also like to toss the leftovers into salads when I want something more delicious and less healthy 😂 Thanks for watching!

[@Hailknow1]

great video...great marinade idea and usually im seasoning both sides and then using worchester but just putting it in th ebag works the same and much quicker thanks!

[@outdoorindoortexan]

Happy to help! Thanks so much for watching and leaving the kind words!

[@TedBackus]

i do a 3day marinade for my flank steaks, and i dont use red chilli pepper, or garlic, but i use the rest, and i add lime juice, about 2tbsp's. it comes out SO tender, you wouldnt believe it was flank.

[@outdoorindoortexan]

Thanks for sharing, Ted! I’ll give that a go next time I’m planning a flank steak! Thanks for watching!

[@joedigirolamo7317]

Just finished eating and... dang was that good. Compliments from the whole fam. Great video! Thanks!

[@outdoorindoortexan]

I’m so happy to hear it, Joe! Thanks for circling back to leave the kind words and enjoy!!

[@Someonelser1]

Put this together Thursday. Let it marinate overnight, then had a babysid grandkids thing Friday, My Mom's B-day dinner Saturday. So this became a super- marinated Sunday Amazingly Yummy!

[@outdoorindoortexan]

Haha that sounds perfect. Thanks for watching and then circling back to share!

[@chriscolby6037]

I only had 90 minutes marinate time but came out delicious..and tender.leftovers were great with eggs for breakfast.perfect recipe 😋

[@outdoorindoortexan]

Thanks so much for reporting back, Chris! I’m so happy to hear it was a success! Good call on tossing the leftovers on eggs. Sounds perfect!

[@CruisingMama1987]

My flank steak turned out perfect!!! 🤩 so delicious! Thank you so much!

[@outdoorindoortexan]

I love hearing it! Thanks for watching and thanks so much for taking the time to report back.

[@sergeyev1362]

Thank you for the video. Looking forward to trying this out on my Kamado

[@outdoorindoortexan]

Very nice! Let me know how you like it and thanks for watching!

[@justinwalker4746]

Great video, easy to follow and good tips! Thank you ❤

[@outdoorindoortexan]

No thank you for taking the time to come back and leave the kind words! Enjoy your steak!

[@jonathanbernard2806]

The steak I made came out amazing. Thanks for the recipe.

[@outdoorindoortexan]

Sure thing! Thanks so much for watching, and coming back to leave the feedback!

[@paulgrossman8830]

great video. thanks for making

[@outdoorindoortexan]

Happy to help! Enjoy your steak!

[@carrollcottrell3091]

Looks like a great marinade and perfectly cooked 👍👍

[@outdoorindoortexan]

Thanks Carroll!

[@masterminded369]

Hey Texan, great job on the video the steak looks amazing. I was wondering what’s the longest you could leave it in the marinade? Thanks 🙏🏻

[@outdoorindoortexan]

Good question! I have left one in its marinade for 2 days and it was fine. I wouldn’t go much further than that though. If you do though, let me know how it worked out!

[@masterminded369]

@@outdoorindoortexan Thanks a million!

[@outdoorindoortexan]

Anytime! Thanks for watching!

[@lawrencemalcheff9804]

Thank you. I'm gonna tale my marinaded steak out and room temp it now!

[@outdoorindoortexan]

Enjoy! Let me know how you like it and thanks for watching!

[@denniss.8630]

Great video thanks the cross cut tip awesome!!!!!!!!

[@outdoorindoortexan]

Happy to help! Thanks for watching!

[@joeschmoe2697]

Just got it in the fridge to marinade for 3 hours, hopefully it turns out well! Wish me luck on the cook, first time grilling a steak in my life AND first time grilling a steak on a charcoal grill😁

[@outdoorindoortexan]

Thoughts and prayers! 😂 Seriously you’ll be fine just remember if it’s too rare, you can always put it in for longer but if it’s overcooked….Let me know how it turns out! I’m rooting for you!

[@joeschmoe2697]

@@outdoorindoortexan Hey man! Just wanted to say it turned out amazing last time, thank you so much for the recipe and the tips! I’m back here because I’m making it again tonight since my wife loved it so much

[@outdoorindoortexan]

That’s awesome to hear! Thank you for coming back to leave the kind words as well. Don’t be a stranger!

[@umy9828]

Do you recommend a reverse sear?

[@outdoorindoortexan]

Sorry, I missed this question when I answered your last one. I wouldn't recommend a reverse sear on flank steak. It's a relatively thin cut of meat and gets up to rare and medium rare rather quickly with a simple high heat sear. If you try it though, report back! I'm up for alternatives if they work.

[@umy9828]

Can you marinate overnight if there’s lime juice in the marinade? I read somewhere that if you use citrus and marinate for too long it could ruin the meat texture/tenderness. I’m planning on doing a marinade with chipotle pepper, like juice, and spices.

[@outdoorindoortexan]

I’ve done it many times with no problems, BUT if you’re worried about it, just marinate it with the other ingredients and then add the lime juice at a later time before cooking. Thanks for watching and hope yours turns out great!

[@umy9828]

@@outdoorindoortexan thank you!

[@leebarnes7335]

Can I get away with a dry marinade?. Just wanted your suggestion. Thank you for the informative video.👍

[@outdoorindoortexan]

Absolutely, Lee. I’ve cooked flank with the old standard Salt Pepper Garlic Powder in the past and had good results. The Worcestershire marinade is my nostalgic ties to my family recipe but you’ll get by fine with dry if you prefer. Just make sure to pull it rare and cut it diagonally against the grain.

[@BolteBuilt]

Doing my first flank steak tonight. Unfortunately I’ll only have an hour or so if marinade. But it’s seasoned up nicely.

[@outdoorindoortexan]

It should be fine with an hour or two soak, or you can just stick with the tried and true dry rub and sear. The marinade does a bang up job if it gets a few hours though. Thanks for watching and hope your first is killer! Cut at an angle, really helps.

[@BolteBuilt]

@@outdoorindoortexan will do! Thanks!

[@StarRider253]

Do you have to pat the steak dry before it goes on the grill?

[@outdoorindoortexan]

Depends on the setup but wouldn’t hurt! If you have well oiled (no stick) grates, yes.

[@tdbomber]

I’ve seen some people cut slits before grilling. Do you recommend that?

[@outdoorindoortexan]

I could see that helping maybe in soaking up the marinade but I don’t think in any big way. If you try it let me know what you think and thanks for watching!

[@larssiiee2051]

I'm sort of following the marinade, didn't have enough Worcestershire sauce. But it'll be the first time I'll be making a dry aged flank stake on the bbq

[@outdoorindoortexan]

Sounds good to me! Hope it turns out great and thanks for watching!

[@martigilchrist8771]

This looks awesome. Could you tell me how much steak you used for the proportions in the marinade?

[@outdoorindoortexan]

Thanks for watching, Marti! Flank steaks on average are between 1 and 2 pounds.

[@dkttu]

Hot, fast, and always a crowd pleaser!

[@outdoorindoortexan]

Yessir!

[@willbraswell4906]

Thanks. Nicely done! Going to try this today. New sub

[@outdoorindoortexan]

Thanks, Will! Enjoy and let me know how it turns out!

[@willbraswell4906]

Came out great! Grilled it over live oak fire and it looked just like yours. Marinade was delicious and the color was really nice too. Only soaked for 6 hours this first time so going to do it with 24 hours next time. Thanks for sharing your recipe!

[@outdoorindoortexan]

I love hearing it! Thanks for circling back, Will and enjoy!

[@jeff4952]

Have you ever tried using beef flap in place of flank/skirt?

[@outdoorindoortexan]

I haven’t but I’d assume the marinade would work well with it, since it’s a similar cut of beef. They’re usually much thinner though, sk watch out for accidentally overcooking. Thanks for watching!

[@ernestkeeve7087]

True flank steak very expensive now

[@outdoorindoortexan]

Sadly true. Thanks for watching!

[@joshuadoane2726]

Have you ever tried freezing it in the marinade then thaw it overnight in the fridge?

[@outdoorindoortexan]

I haven’t tried that, no, but I suppose that would work fine as long as it isn’t forgotten in the back of the freezer too long. Let me know if you end up trying it and thanks for watching!

[@afastcuda1970]

If you go ahead and vacuum seal the steak with the marinate, you can reopen it and it's marinated. As soon as you cut it open, the grain opens up and absorbs the marinate.

[@outdoorindoortexan]

Thanks for the tip! I’ll give it a try next go around. Thanks for watching and leaving the comment!

[@wesleygary6651]

thanks for the video!!

[@outdoorindoortexan]

Thanks for watching! I’m happy to hear it helped 👍

[@warddanger]

perfect video!

[@outdoorindoortexan]

Thanks, Ward! I really appreciate the kind comment. Now I just need about a million other viewers to agree. lol

[@ctoutdoors10]

One of our favorite cuts! Keep em comin brotha! 🇺🇸👊🏼

[@outdoorindoortexan]

Thank you sir!

[@jonmcclane7433]

Do they go well in Steak Tacos?

[@outdoorindoortexan]

Absolutely. I’ve subbed sliced flank steak for skirt steak fajitas many times.

[@jonmcclane7433]

@@outdoorindoortexan thanks brother

[@outdoorindoortexan]

Any time. Thanks for watching!

[@Davidchendavid]

I wish this was still a cheap weekday dinner meal lol

[@outdoorindoortexan]

Haha those were the days. We can still find them on sale here and there but I agree, the flank steak has been discovered lol

[@adk6071]

Huge fan of flank steak. Your marinade sounds excellent!

[@outdoorindoortexan]

Thanks so much for watching!

[@Luigi667087]

About to do this 🎉

[@outdoorindoortexan]

Awesome! Let me know how it goes and thanks for watching!

[@yarossnydertime6225]

Love it, thank you for sharing

[@outdoorindoortexan]

Thanks for watching and leaving the kind comment!

[@kingcrimson234]

I love a good flank steak! Try this for a marinade, our family's been using this one for decades and it makes an insanely tender, flavorful steak: 1/2 cup soy sauce 1/2 cup teriyaki 1/2 cup sugar 1 cup Sake rice wine 2 cloves garlic minced A generous amount of grated ginger root Put it all in a glass baking pan with tall enough sides. Give it a few good stirs. Throw the flank steak in the marinade. Poke it 8 or so times all over with a fork on each side so that marinade really gets into the meat. Cover it tightly with plastic wrap. Let soak for 24 to 48 hours in the fridge, flipping the steak over half way through. Grill. Let it rest. Cut it against the grain into THIN strips, like a quarter inch each. Enjoy!

[@outdoorindoortexan]

Thanks for sharing! I’ll give that a try next time I get some flanks in. Let me know what you think of mine when you try it out.

[@kingcrimson234]

@@outdoorindoortexan I wrote it down for the next time we make it, good video! The red pepper flakes sound like a nice addition.

[@PinchofCooking]

This is one tasty steak, great video 😊

[@outdoorindoortexan]

Thank you!!

[@biggdogg35810]

Could this be cooked at high heat (400 degrees) in my ninja foodie??

[@outdoorindoortexan]

I haven’t messed with one of those but I’m assuming it would be a similar result as searing the steak over a ripping hot pan. Should be fine, just make sure you don’t leave it too long and overcook it! Thanks for watching!

[@KindrasLife]

Чудовий рецепт! Я кулінарний блогер з України. Мені сподобалось ваше відео! Стейк у вас дуже апетитний та смачний! Дякую! :)

[@Standenanian]

Going to be grilling my flank steak marinade here soon, had to sub wurshurshur sauce for A1 but the garlic is a fresh smashed clove and threw a homegrown chili in there for bite. Hoping to make all my lubbock army buddies proud.

[@outdoorindoortexan]

Sounds good to me! Thanks for watching and leaving the comment. (Wreck ‘em Tech!)

[@billyeggers3831]

Is it just me or did it shrink when you flipped it?

[@outdoorindoortexan]

It probably shrank while being cooked, combined with cutting down minutes and minutes of footage in editing, there may be a sudden jump in size. They shrink and sometimes curl FYI. Thanks for watching!

[@bke516]

I noticed you used HEB generic Worcestershire Sauce. Next time, try Lea & Perrins Worcestershire Sauce. You won’t believe the difference! Years ago, a friend had me do a taste test with a dash of generic in a spoon, then a dash of L&P. It tasted like vinegar vs a fine wine! (Be sure to shake the L&P before using.)

[@outdoorindoortexan]

I’m a huge fan of L&P. I just happened to have the H-E-B brand on hand when filming this. It’s definitely far and above their competition when it comes to flavor. Thanks for watching and leaving the comment!

[@LuisRodriguez-ry8oy]

12.99$ x lb now😢

[@outdoorindoortexan]

Ouch! The secret is definitely out. Looks like I need to do some research on another tasty cheap cut.

[@LuisRodriguez-ry8oy]

@@outdoorindoortexan I was getting rump tips at $5.99 lb aka picahna until the store figured it out and now it's $ 10.99 , that was the best and cheapest , nothing good is less than 10-12$ x lb now.

[@outdoorindoortexan]

@LuisRodriguez-ry8oy oh yeah I remember picahna before it got turned into a viral sensation. I’m sure there’s some diamond in the rough out there. Butchers love selling off cuts, making them popular, and then charging a premium when they get popular lol

[@YouTubeBBQ]

Man smoke that puppy with some pecan chips & it will change your life😊

[@outdoorindoortexan]

Haha I’ve been there and back, brother. Absolutely an excellent way to do it. Thanks for watching and commenting!

[@yourenchantedgifts]

$13.99/lb isn't cheap!

[@outdoorindoortexan]

Yup. 3 years later. Thanks for watching!

[@timhumphers1383]

Jan 04 2023. I could have gotten filet mignon for half the price of flank steak when Trump was in office!! Give them 7 more years until we eat dog food....

[@outdoorindoortexan]

Out of control! Don’t get me started on brisket lately.

[@luckypuccino16]

Thanks Joe Biden

[@JorgeDiaz-x3p]

That thing is still mooing, wtf.

[@outdoorindoortexan]

You’re welcome to cook to whatever temp your household prefers but once you hit medium or beyond, it’ll be tougher than shoe leather. Thanks for watching!

[@rochellefreeland4338]

Have you tried tenderizing with baking soda?

[@outdoorindoortexan]

I’ve had mixed results using baking soda, but didn’t include it in this video because this recipe is how my late father used to cook them.