Black Velvet Marinated Flank Steak Recipe
Posted on September 18th, 2012
This marinated flank steak recipe is one of our very favorite quick weeknight dinners. The marinade takes about five minutes to put together, and the steak only takes about 12 minutes under the broiler. (Less, if you like your steak rare!)
Flank steak is a very versatile cut of meat that is equally at home in Texas BBQ, Asian stir frys, and Mexican fajitas. It’s low in fat, quick-cooking, and inexpensive considering the amount of meat you get for the price. This recipe will feed two hungry adults dinner and lunch (steak sandwiches, anyone?) the next day.
This marinated flank steak recipe is an ex-New Yorker’s take on a classic Korean-inspired marinade. It’s bound to become one of your favorite recipes, as it has for us.
Black Velvet Marinated Flank Steak
Time: 20 minutes
1 lb flank steak, rinsed in cool water and patted dry
1/2 cup dry red wine
1/3 cup gluten-free soy sauce
1/4 cup water
2 tbsp honey
1 tbsp minced garlic (from a bottle is ok)
2 tsp minced ginger (from a bottle is ok)
1 tsp toasted sesame oil
1 tsp red pepper flakes
1 tsp ground black pepper
Combine all ingredients except flank steak in a nonreactive (ceramic, glass, or stainless steel) dish and whisk together well. Add the flank steak, and place in the refrigerator for at least 30 minutes, and up to overnight.
Place the oven rack 4-6 inches from your broiler flame, or fire up the patio grill. Broil or grill the steak 6 minutes on each side for medium. (Be sure not to overcook! Flank steak is tough and chewy when well-done.)
Allow to rest on the counter for 5 minutes to redistribute juices. Slice thinly against the grain and serve with mashed potatoes and a green vegetable for a hearty meal, or over salad greens for a light lunch or dinner.
A note about sauce…
If you’d like a sauce to go with your marinated flank steak, you can pour the marinade through a sieve and into a small saucepan and add 1/2 cup of water. Boil for 15 minutes, until the sauce reduces and thickens slightly.
Boiling reduces the risk of bacteria in the sauce — though if you get grass-fed beef from a reputable source there’s not much of a risk anyhow. If you’re a bit squeamish, you can always make a second batch of marinade and use that as your sauce base. If you do that, strain the sauce after boiling.
Alternately, you could use my husband’s favorite sauce for meat: beer jelly.