• last year
In this video, Nicole shows you how to make a grilled balsamic and soy marinated flank steak. This tender recipe uses a homemade marinade made with balsamic vinegar and other sauces and spices to give the meat a mouth-watering flavor. After marinating in the fridge for over a day, grill the steaks evenly on both sides. It’s the perfect dinner recipe if you’re looking to save some money but also feed a crowd!
Transcript
00:00 When you're making flank steak, it's all about the marinade.
00:02 This is just a good simple marinade.
00:04 This is how I do it.
00:05 So I've got a little chopped onion, our rosemary, garlic,
00:09 and then I'll go in with some bold flavors
00:11 like balsamic vinegar and soy sauce.
00:13 Then our Dijon and salt and pepper.
00:16 Give that a whisk and some olive oil.
00:18 A little trick my mama taught me
00:21 is to kind of prick your flank steak.
00:24 This will help it absorb that marinade better
00:27 and it also kind of tenderizes it just slightly.
00:30 Don't say I never taught you anything.
00:31 Now it goes into our bag
00:34 and then we're gonna pour our marinade all over.
00:36 And you wanna get out all the air out of the bag.
00:39 You want this to marinate at least one day.
00:41 Two days is even better, I promise.
00:44 Not only is the marinade going to flavor the meat,
00:45 obviously it's also gonna help tenderize it
00:47 because the acid in that vinegar
00:49 is gonna help kind of break down some of those tissues.
00:52 It's gonna be good.
00:53 And because I'm so efficient,
00:55 I did this one a day and a half ago.
00:56 So it is marinated, it is tender,
01:00 and it's ready for the grill.
01:01 Let's go.
01:02 Key thing to remember here
01:04 is that you want your grill screaming hot.
01:06 This steak does not take long to cook.
01:08 So you want your grill really hot
01:10 so you get good caramelization on both sides
01:12 and then it's ready to go.
01:14 Once your steak comes off the grill,
01:15 you wanna let it rest for at least 10 minutes
01:17 before you slice it.
01:18 Y'all, it smells so good.
01:20 Here's the thing about flank steak.
01:21 It's very easy to see which way the grain on the meat runs
01:25 and we're going to cut against that grain.
01:27 Oh, it's cutting like butter.
01:31 Let me tell you why the flank steak
01:32 is perfect for entertaining.
01:34 As you can see, I thinly slice it
01:35 so you can get a lot of little slices
01:37 which means it stretches further.
01:39 So in a way, it is a little more affordable
01:42 than buying steaks for each person.
01:45 Secondly, you can make it ahead of time.
01:48 You can marinate this two days in advance
01:50 and then just throw it on the grill
01:51 before everyone gets there.
01:53 And because the meat stretches out so far,
01:55 you've got some ends that are a little more medium well
01:58 and some that are a little more rare
02:00 so you can please the whole crowd with one steak.
02:02 You'll have some juices that accumulate as you cut.
02:06 Drizzle those on top.
02:08 Going in.
02:09 That marinade is key.
02:15 This meat is so tender, it would rival any rib eye.
02:18 If you're looking for the perfect steak recipe
02:20 that's fit for company, try this now.
02:22 (beep)
02:24 (upbeat music)
02:27 [MUSIC]