Author Notes
Much loved recipe from my sister in law's grandmother. We've been grilling this for family gatherings for 30 years. Excellent marinade and really tasty when cooked on a super hot grill to get the amazing crust. Leftovers are great the next day. —Chef Carlos
Ingredients
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4 pounds
Flank steak
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1/2 cup
Kikoman soy sauce
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1/2 cup
Red wine vinegar
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1 cup
Red wine
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1/2 cup
Olive oil
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6
Garlic cloves pressed
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1 teaspoon
Ground mustard
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1 teaspoon
Ground ginger
Directions
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Mix marinade together and marinate the flank steak in a large baking dish for at least on hour, preferably four hours. Start gas grill or coals, heat until very hot.
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Remove flank steak from marinade and cook on grill for six minutes, turn a cook for another four minutes. Check for doneness, should be medium rare at this point. Let flank steak rest for 10 minutes. Slice very thin against the grain and serve.
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Accompaniments include guacamole, roasted red skins parboiled and finished on the grill while steak is resting and grilled asparagus
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