Brian’s Famous Flank Steak

So there will be multiple flank steak recipes on this blog. It’s been a family staple in my husband’s family for years. His mom originally made it famous by loading it up with onions and other yummy ingredients.  That recipe will be forthcoming. Since Brian can’t eat onions, (they make him sick) he has further adapted the recipe with garlic, soy, and other things that he likes.

Brian's Famous Flank Steak

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 1 tablespoonWildtree Natural Grapeseed Oil (or other grapeseed oil).
  • 1/2 cup Tamari sauce
  • 2 oz orange juice
  • 1 tablespoon lime juice
  • 1-2 teaspoons Dijon mustard, depending how much you like mustard.
  • 1 piece flank steak. Buy it at a place with a real butcher. Ask them to “tenderize it once” and they should know what that means. My local butcher here at Safeway did it once for me, and now has some of them sitting in the case with a little “tenderized” sticker on the package.  See, great ideas spread fast…


Grab a gallon Ziploc bag. Mix all the seasonings in the bag and place the flank steak in the bag. This is best done the day before you want to cook it, but give it at least one hour in the marinade if you are pressed for time.

When you are ready, preheat a barbecue grill to medium – high. Once the grill is hot, take the flank steak out of the bag and put it on the grill. Grill on the first side for approximately four minutes, then flip and cook an additional 3 to 4 minutes. You want the steak to register approximately 145F on a meat thermometer.  I’ve also done this under the broiler (when there was 6″ of snow on the grill), although I prefer it on the grill.  When I use the broiler, I use a cookie sheet and a cookie cooling rack. This keeps the steak off the pan.



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