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Flank steak marinated in a sherry and soy marinade is delicious and great way to add flavor to pork and beef. Marinate the flank steak for a couple of hours or over night and you will not be disappointed. A quick and easy dinner for any night of the week.
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Grilled Sherry Marinated Flank Steak
Prep Time
15 mins
Cook Time
6 mins
 
Grilled Sherry Marinated Flank Steak is an easy way to add a lot of flavor to flank steak that will have you craving for more. You can marinate the flank steak for a couple of hours or for 24 hours and get a delicious meal. It is a quick and easy dinner that can be prepared any night of the week. Enjoy the flank steak with buttered green beans and basil, fresh tomatoes, and corn on the cob for a fresh summer dinner. Original recipe was from Bobby Flay on Food Network Prep Time: Fifteen minutes to make the marinade. Inactive time: 2 -24 hrs to marinate the flank steak 1 hour to bring the meat up to room temperature Grill time: 6 -8 minutes Rest the steak for 10-15 minutes Serve
Servings: 4 servings
Author: Ginger
Ingredients
Grilled Sherry Marinated Flank Steak
  • 1- 1 1/2 lbs flank steak
  • 1 recipe Sherry Marinade
  • Kosher Salt
  • Fresh ground black pepper
  • Olive Oil
Sherry Marinade
  • 1/4 cup low salt soy sauce or low salt Tamari Sauce
  • 1/4 cup dry sherry Fino
  • 1/4 cup honey
  • 1 1/2 Tbls unseasoned rice vinegar
  • 1 TB fresh orange juice
  • 1 TB fresh rosemary
  • 1 TB minced shallots
  • 1 tsp fresh minced ginger
Instructions
Make marinade
  1. Combine all liquid ingredients in a small bowl and whisk thoroughly until mixed together.
  2. Mince the rosemary then add to the bowl, save the stems. Add the minced ginger to the liquid ingredients in bowl. Whisk all the ingredients together.
Prepare the Flank Steak
  1. Place the flank steak in a gallon size zip-lock bag, or small Pyrex dish large enough for the steak to lay flat.

  2. Pour the marinade into the bag or pan and add the reserved rosemary stems. Seal the bag, carefully getting out as much air as reasonable, and place bag with the steak in a rimmed tray or pan large enough for the flank steak to lie flat. If not using a plastic bag, cover your dish with plastic wrap. Put the marinating meat in the refrigerator.

  3. Marinate the flank steak for at least 2-3 hours or up to 24 hours, turning the steak over from time to time so the whole piece gets marinated evenly.
  4. Take the steak out of the refrigerator one hour before cooking time. You want the meat to come up to room temperature, which will require less cooking time.
  5. Take the flank steak out of the marinade and place it on a rack fitted inside a baking sheet. Dry the flank steak with paper towels. Lightly salt both sides of the steak, less than a teaspoon in total.
  6. Prepare your grill for high heat.
  7. Rub both sides of the flank steak lightly with olive oil and rest the streak on the rack until the grill is hot.
  8. When your grill is hot set the flank steak on the grill directly over the coals, or heart source for gas grill. Cook he flank steak for 3 minutes on one side then turn it over and cook on the other side for two to three minutes. Check internal temperature, you want the middle of the flank steak to read 125° to 130°F (52° - 54°C) for medium rare. If the steak is not ready, move the flank steak over to the side of the grill, away from the coals, and continue to cook with indirect heat until internal temperature reads 130°F (54°C). Hopefully a just a couple minutes more.
  9. Take the flank steak off the grill and rest on a cutting board. Grind fresh pepper to taste on the steak and let the steak rest, loosely covered, for 10-15 minutes.
  10. Slice the flank steak across the grain of the meat in thin slices.
  11. Serve with your favorite sides, like buttered green beans with basil, sliced tomatoes, grilled corn, caramelized onions.