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Recipe for Grilled Flank Steak With Thyme | Almanac.com

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Grilled Flank Steak With Thyme

Photo Credit
hlphoto/shutterstock
Yield
Makes 4 to 6 servings
Category
Meat
Course
Main Dish
Preparation Method
Grill
Sources
Yankee Magazine's Best New England Recipes

Grilled Flank Steak With Thyme
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This is our go-to Grilled Flank Steak recipe—so mouthwatering and easy to prepare! We like to pair the steak with grilled asparagus—and a garlic smashed potato or Mediterranean pilaf recipe. 

It’s a flexible recipe; some folks like to add equal parts soy to honey. Add more garlic if you’re a garlic lover. Substitute fresh rosemary for the thyme or add both! You can use dried herbs too, but it’s much better with fresh.

If you’re a coupon clipper, you know that flank steak goes on sale quite often. It’s a little tougher than some cuts, but we love the flavor, and it has a forgiving nature when it comes to rare vs. well-done. However, if you can’t find flank steak, this marinade is great for top sirloin or other meats, too.

Ingredients
1 2-pound flank steak, trimmed
1/2 cup olive oil
1/2 cup soy sauce
1/4 cup honey
4 to 5 sprigs fresh thyme
3 cloves garlic, minced
kosher or sea salt and freshly ground black pepper, to taste
Instructions

Put steak into a large, resealable plastic bag.

In a bowl, combine all ingredients, except salt and pepper. Pour into bag with steak. Turn bag several times to coat steak well.  Refrigerate for at least 2 hours, but preferably 24 hours.

Preheat grill until hot or turn broiler to medium-high.

Remove steak from marinade and shake off excess. Discard marinade. Grill or broil for 5 minutes per side for medium rare (135°F on a meat thermometer) or 7 minutes per side for medium (145°F). Remove from heat; season with salt and pepper. Let rest 5 minutes before slicing across grain into strips.

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Comments

Geri Reski (not verified)

1 year 5 months ago

….for an even brighter flavor to the marinade! Sooooo delicious. Be sure to slice flank steak on the diagonal or it will be tougher to eat. Keep slices thin…the thinner the better…. You can then use as a steak, or in fajitas or in tacos…lots of options!