Asian Marinated Flank Steak

Flank steak is a summer BBQ staple at Murph's place.  We've refined this marinade over the last twenty years or so and the recipe comes from Cherie's side of the family.  The  keys with Flank Steak  are to marinate thoroughly, cook  briefly over a very hot fire and slice thinly at an angle.

Freshly Sliced and Screaming Succulence!

Marinade Ingredients
2 cups Soy Sauce
1/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Cup Good, Dry Red Wine
Two  Big Sprigs Fresh Rosemary roughly chopped-
Fresh Ground Pepper-  a generous amount
4 Cloves Chopped Garlic
2 Tbsp Fresh Ground Ginger
1 Medium Red Onion, peeled and cut in quarters---we'll grill this later

Lots of Rosemary is key!

  Mix all ingredients in a large bowl keeping the onion quarters together for later use.  This is enough marinade for two  1 pound +/- flank steaks .  Place flank steaks in large zip lock bag and marinate in frig for at least 3 hours  but no more than 6 hours.




Heat your grill just as hot as it gets and place steaks on the on the hottest section.
Brush steaks with marinade frequently while cooking.
Cook steaks about 3-4 minutes per side, let them set for about two minutes prior to slicing and the beef should be a near perfect medium rare.

My son, Patrick and our Friends Joe and Mary Grillin' and Chillin'

Remember, it is critical to slice steaks just about as thinly as possible at an angle and the meat will be tender and juicy!

We enjoyed a nice 2009 MGM Pinot with the steak...a bargain from Trader Joe's.

I served these with some simple grilled veggies and the crowd loved it!

Happy Grilling!!