Soy Marinated Broiled Flank Steak
Soy Marinated Broiled Flank Steak is a tender broiled flank steak perfectly seasoned by an overnight flank steak soy sauce marinade. Easily cooked in your oven, this Soy Marinated Broiled Flank Steak is tender on the inside and perfectly seared on the outside.
If there is one thing THIS girl loves, it’s perfectly cooked steak. You know what I am talking about, delicious juicy seasoned steak seared crisp on the outside and still pink and melt in your mouth tender on the inside. Serve that seasoned steak up with some crisp veggies and loaded baked potato and you have the ultimate steak dinner… just ask any steak house!
As much as I love a big thick New York strip, I find myself in a small love affair with flank steak these days. Sure, flank steak can be a bit tough but when you marinate flank steak overnight in soy sauce with some lime, garlic and red wine vinegar, that flank steak takes on all that yummy marinade flavor and is transformed into a super tender steak that will rival more expensive cuts of meat.
The best part about this Soy Marinated Broiled Flank Steak is that after you marinate your steak overnight and it is ready to be cooked, you don’t even need a grill to produce a perfectly cooked steak. You have all the tools needed right in your kitchen. If you have a cast iron grill pan, more power to you but if you don’t, no worries … you have a broiler in your oven that will do all the hard for you. Simply sear your marinated flank steak in your grill pan and move it to the oven or broil your flank steak directly and you will be rewarded with the most flavorful tender flank steak you could ever imagine.
And you don’t even have to go outside and clean your grill.
WHATS THE DIFFERENCE BETWEEN FLANK STEAK AND SKIRT STEAK?
Two words.. flavor and texture. Skirt steak has a much more beefy flavor and a tougher texture than flank steak. Flank steak is usually a thicker and wider cut of meat and both cuts of meat take well to marinades. Skirt steak is most often used for fajitas and stir fry dishes whereas flank steak can be stuffed or grilled. Both skirt steak and flank steak are best cooked quickly over high heat.
DO YOU NEED TO SEAR THE MEAT?
To get the most flavor out of your flank steak, you must first sear it. When you pan sear the marnited steak, you quickly cook the outer surface of the meat at a super high temperatures so that it caramelizes and forms a crust. That crust gives you the most intense flavor and that helps produce the perfect steak.
DO YOU NEED TO MARINATE FLANK STEAK?
Technically, no.. you don’t NEED to marinate flank steak. But SHOULD you marinate flank steak … yes! Flank steak is a very lean cut of meat with lots of tough fibers running through it. By introducing a marinade to the party and letting your flank steak marinate overnight, you are giving that marinade time to do it’s job. The flank steak is going to draw in those flavors and therefore you will be rewarded with a very flavorful cut of meat.
WHAT IS THAT WEIRD SKIN ON THE BACK OF MY FLANK STEAK?
That white / silver thin layer of super tough connective tissue that you sometimes find on the back of ribs and flank steak is called silver skin. It is not tasty and is super tough to chew through so you will always want to remove it before cooking your meat. Simply, slip the tip of your knife between the silver skin and the meat and carefully slide the knife down the meat while gently pulling up on the silver skin.
The silver skin will (usually) easily pull away from the meat in large pieces.
If the silver skin is too slippery or if you are having trouble pulling it away from the meat, usually grabbing it up using a paper towel helps. Discard the silver skin and continue preparing your flank steak.
HOW DO YOU MAKE SOY MARINATED BROILED FLANK STEAK?
Easy! To make this Soy Marinated Broiled Flank Steak, start with the marinade. Add olive oil, lime, soy sauce, worchestershire, red wine vinegar along with crushed garlic cloves and seasonings to a large zip top bag or container. Shake or stir to combine.
Next, rinse your steak under cool water and pat dry. Lay out your flank steak on your work area and remove any large pieces of fat. You will also want to remove any silver skin if your butcher hasn’t already, using the information provided above. Then, move your flank steak to the zip top or container with your marinade, remove any excess air and seal up your steak.
Gently shake or move around to ensure your entire steak is covered in the marinade. Move to the refrigerator and let marinate overnight, occasionally moving the steak around to really work that marinade in.
The next day when you are ready, remove the zip top / container from the refrigerator and remove the steak from the marinade. Let your flank steak sit for 30 minutes to reach room temperature. Then, preheat your broiler and move a baking rack directly under the broiler. Once ready, move your marinated flank steak to a baking pan and slide directly under your broiler. Cook for 4-5 minutes a side and check your temperature with an instant read thermometer. Cooking your marinated flank steak above 145 degrees may dry it out so try to keep it around Medium cooked. Move the Soy Marinated Broiled Flank Steak to a cutting board and tent it with foil. Let it rest for 10 minutes before slicing the meat against the grain and into thin pieces. Serve immediately.
TO COOK SOY MARINATED BROILED FLANK STEAK WITH A GRILL PAN
To use a cast iron grill pan, simply follow the instructions above regarding the marinade and after your marinated flank steak reaches room temperature, preheat your broiler but also grab your grill pan and heat it over an oven burner on High. Once heated, add your flank steak to your grill pan and sear the meat for 2 minutes, each side. Move the cast iron grill pan directly to the rack under the broiler and broil your marinated flank steak for 5 minutes or until it reaches an internal temperature or 125 degrees to 145 degrees, depending on your taste. Remove and move the Soy Marinated Broiled Flank Steak to a cutting board and tent it with foil. Let it rest for 10 minutes before slicing the meat against the grain and into thin pieces. Serve immediately.
PRO TIPS FOR MAKING SOY MARINATED BROILED FLANK STEAK
- If you don’t have overnight to marinate your flank steak, don’t worry! This easy soy marinade will still pack a punch if you only have a short amount of time. Marinate your flank steak for at least 6 hours so if you start marinating in the morning, your steak will still be amazing come dinner time.
- If you have a large measuring cup or a tall bowl, add your zip top bad to that before pouring in your marinade ingredients.. it makes it so much easier and no worries about spilling.
- A thermometer is not necessary to make this broiled flank steak but it does sure some in handy, especially if you are picky about your steak or entertaining guests. Cook steak to 125 degrees F for a Rare steak, 135 degrees F for Medium Rare, or 145 degrees F for Medium. Like I meantioned above, flank steak is super lean and will dry out if cooked above Medium, but if you really like your steak done, 155 degrees F is Medium Well, and 165 degrees F is Well Done.
- This Soy Marinated Broiled Flank Steak is the perfect leftover to use up the next day! Add it to a salad for lunch or pair it up with some veggies… still melts in your mouth like buttah!!!
Enjoy!
SOY MARINATED BROILED FLANK STEAK
Soy Marinated Broiled Flank Steak
Ingredients
Soy Marinade
- 2/3 cup olive oil
- 1/2 cup lime juice .. 3 or 4 limes
- 1/3 cup soy sauce
- 1/4 cup worchestershire sauce
- 3 tablespoons red wine vinegar
- 4 cloves garlic crushed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper powder (cayenne) or red peper flakes
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Flank Steak
- 1 1/2 pounds flank steak
Instructions
- To make this Soy Marinated Broiled Flank Steak, start with the marinade. Add olive oil, lime, soy sauce, worchestershire, red wine vinegar along with crushed garlic cloves and seasonings to a large zip top bag or container. Shake or stir to combine.
- Next, rinse your steak under cool water and pat dry. Lay out your flank steak on your work area and remove any large pieces of fat. You will also want to remove any silver skin if your butcher hasn't already, using the information provided in the post.
- Move your flank steak to the zip top or container with your marinade, remove any excess air and seal up your steak. Gently shake or move around to ensure your entire steak is covered in the marinade. Move to the refrigerator and let marinate overnight, occasionally moving the steak around to really work that marinade in.
- The next day when you are ready, remove the zip top / container from the refrigerator and remove the steak from the marinade. Let your flank steak sit for 30 minutes to reach room temperature. Then, preheat your broiler and move a baking rack directly under the broiler. Once ready, move your marinated flank steak to a baking pan and slide directly under your broiler. Cook for 4-5 minutes a side and check your temperature with an instant read thermometer. Move the Soy Marinated Broiled Flank Steak to a cutting board and tent it with foil. Let it rest for 10 minutes before slicing the meat against the grain and into thin pieces. Serve immediately.
To Use a Cast Iron Grill Pan
- To use a cast iron grill pan, simply follow the instructions above regarding the marinade and after your marinated flank steak reaches room temperature, preheat your broiler but also grab your grill pan and heat it over an oven burner on High. Once heated, add your flank steak to your grill pan and sear the meat for 2 minutes, each side. Move the cast iron grill pan directly to the rack under the broiler and broil your marinated flank steak for 5 minutes or until it reaches an internal temperature or 125 degrees to 145 degrees, depending on your taste. Remove and move the Soy Marinated Broiled Flank Steak to a cutting board and tent it with foil. Let it rest for 10 minutes before slicing the meat against the grain and into thin pieces. Serve immediately.
Nutrition
