Marinated Flank Steak
A sublime steak which is completely unknown in the Netherlands. Lean, firm and with a lot of taste.
Bereidingstijd: 60 minuten
1/3 cups of olive oil
2 cloves of crushed garlic
2 tablespoons of red wine vinegar
1/4 cup of honey,
1/3 cup of soy sauce,
1/2 teaspoon freshly ground pepper
1 kilo flank steak
Coarse salt and freshly ground pepper.
Nick the surface with a sharp knife, around 1 centimeter apart from the last cut. Cross cut compared to the wiring of the meat. Combine said ingredients for the marinade. Put the marinade and the steak in a freezer bag, close the bag and place it in a bowl. Put it in the refridgerator for at least 2 hours. grease the grill grid with olive oil. Heat the grill to a high temperature and on direct heat, the grill is hot enough when you can keep your hand above the grill for about a second. Take the flank steak out of the marinade and sprinkle it abundantly with coarse salt and freshly ground pepper. The salt and the pepper will create a crispy crust on the steak. Place it on the hot grill and grill each side for 4-6 minutes. only flip once. Turn the steak 90 degrees halway through the grilling to create a checkered pattern. It is done when you can still press the meat and it rebounds right away. Cover the meat with aluminum foil and let the steak rest for 10 minutes. Cut thin slices, across the wiring, slightly diagonal so you get wide slices.