I wasn’t sure what to call this recipe, because the scribbled notes in my own recipe book say, “Uncle Joe’s Flank Steak”. I got this recipe several years ago from (surprise) my Uncle Joe, after eating it at a bbq at their house and falling in love with it. However I hate it when recipe titles don’t actually describe the flavors in the food. Like, “Oodle doodle bars” or “yummy to my tummy chicken” etc. Why not just say, “Chocolate nut bars with caramel” or “lemon garlic chicken”, ya know? So on that note, I’m going to call this sweet and savory flank steak. I know that doesn’t name the exact flavors in the marinade, but it isn’t one flavor that really stands out, it’s somehow the magical combination of them all together. So sweet and savory tells you it has that awesome sweet/salty combo that is so great on this cut of meat. This is one of our family favorites. Enjoy, and thanks to Uncle Joe!
Also, if you’re not used to cooking flank steak- click here to learn more about it.
Olive oil, soy sauce, pineapple juice, brown sugar, ginger, and garlic.
This recipe calls for pineapple juice, and since I was always left with a can full of the fruit, I came up with this awesome side dish using it and I always serve it with the flank steak.
Sweet and Savory Flank Steak
up to 2 lbs flank steak
Combine first 6 ingredients for the marinade. Whisk together until combined. Remove 1/4 cup and set aside.
Score flank steak with a knife diagonally on both sides. This just means to run a sharp knife through it in the pattern below. You don’t want to actually cut through the steak, just lightly score- like 1/8 inch- into it. This will help tenderize the meat.
Place steak in large ziploc bag and pour marinade (excluding the 1/4 C you set aside) over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 C marinade you set aside to brush over steak in the last few minutes of grilling. (That’s a little trick I use for pretty much any meat that has a marinade just to splash it with an extra punch of flavor at the end) Flank steak should still be pink in the middle when done.
Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve. (If you’re not sure what it means to cut against the grain, check out the flank steak post)
*If you don’t have a grill, the other way to cook a flank steak is under the broiler (please don’t anyone just pop it in a frying pan. Not good.) Place on a broiler pan on the upper rack and broil for about 5-10 minutes per side depending on the size. Because this particular marinade has sugar in it, you’ll want to watch carefully so it doesn’t burn. If you see the sugar burning too much, then you might want to move your rack down.
I won’t lie, I did overcook the one in the picture a bit- but it’s totally not my fault. My 2 year-old turned off the grill half-way through and I had no idea! So it messed up my timing. Speaking of my two year old, I just have to say, that kids eat this meat like candy; I’ve had more than one person tell me that after getting this recipe from me. Just look at what happened in the 2 minutes while I was trying to take the picture. He got in trouble for trying to grab a piece with his fingers, yet somehow thought I wouldn’t notice if he tried with his face.