Here’s a quick recipe for very tasty grilled flank steak. It’s an adaptation of this recipe on Epicurious (originally from a 1995 issue of Bon Appetit). I’ve kept all the wet ingredients and only swapped out the dried herbs and added some spices to give it a subtle Indian flavour. It’s very easy to pull the marinade together, and the marinade is so delicious I’m going to use it in the future for pork and chicken as well. You could probably use it for other cuts of beef too, but it works really well with flank because it cooks so fast on the grill. Otherwise, given the amount of sugar in the marinade it’s likely to burn completely (even with the quick sear it chars quite easily). I made it today for a small gathering focused on the carving of Halloween pumpkins for kids and it was a big hit.
- Flank steak: 2 lbs’ish
- Light soy sauce: 1/2 cup
- Olive oil: 1/2 cup
- Honey: 3 tblspns
- 3 fat cloves of garlic, grated
- Kasoori methi (dried fenugreek leaves): 1 tblspn, crumbled
- 1/2 tblsn black pepper corns, 2-3 dried red chillies, 1/2 tblspn cumin seeds: ground coarsely together
- A big pinch of salt
- Mix all the other ingredients together in a large baking dish, turn the steak in it a few times, cover with foil and refrigerate for 2 hours, turning the steak occasionally.
- Remove from the fridge an hour or so before grilling.
- Get a charcoal grill ready, piling the coals on one side.
- Remove the steak from the marinade, and place it on the hot side of the grill to sear for 2 minutes a side, basting with the marinade as you turn it.
- Baste again with the marinade and move to the cooler side of the grill for another 2-3 minutes per side.
- Remove from the grill and let it rest on a plate for 5 minutes or so.
- Slice thinly and serve.
- I grilled it for 7 minutes total and this yielded rare to medium-rare slices from the thicker to the thinner end of the steak. Your mileage will vary with the thickness of your steak and how hot your grill is.
- Next time I’m going to make the marinade thicker (less of the soy sauce and olive oil) and double the amount of cumin in the ground spice mix.
- I served it sliced along with a simple green salad. Of course, if you’re making a formal meal out of it some pan-roasted potatoes would be great as well alongside.