Flank Steak Marinade
This flavorful Flank Steak Marinade will add an almost crunchy glaze to the grilled meat as the sugars in the marinade crystallize in the heat. Be sure to marinate overnight at least, because the flavor will improve dramatically if allowed to marry in the refrigerator. Slicing across the grain of the meat will add tenderness to the servings . . .

1 lb flank steak (1 piece)


cup molasses

cup light corn syrup

cup balsamic vinegar

1 tsp garlic powder

1 tsp ground ginger

1 tbls grated onion OR 1 tsp onion powder

tsp dried thyme

tsp dried hot pepper flakes

Find the RECIPE INDEX page . . .

Combine the marinade ingredients in a lidded bowl or ziplock bag.  Dredge the meat in the marinade, covering all sides.  Marinate in the refrigerator over night or for at least 8 hours, allowing the flavors to marry.

Grill on medium-high heat for 5-7 minutes on each side; 7 minutes should result in medium-rare steak, depending on the individual thickness of the meat you purchased.

Let the meat stand for 5 minutes, tented in foil, then slice thinly across the grain on a diagonal line.  The steak should be slightly pink in the center.


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