I love a juicy flank steak that has been marinated to soak up all the herbs and spices. My favorite way to eat this flank steak is right off the cutting block when my husband is slicing it. He usually has at least 4 to 6 baby birdies all around him with our mouths opened wide waiting for a taste or two or more. My second favorite way to eat a juicy flank steak is on top of a garden salad full of fresh vegetables with just a little dressing. However you choose to eat this steak, I am telling you it will disappear quickly. This marinade is basic with chopped garlic, steak seasoning, cumin, hot sauce, Worcestershire sauce, and olive oil but it brings so much flavor to this steak. I found Rachael Ray’s marinade to include similar ingredients. Here is a link to check her marinade out also.
Marinate the flank steak in a large zip lock bag and place it in the refrigerator.
Do not over cook the flank steak. Check the internal temperature of the steak using meat thermometer. I took off the grill when it reaches 140 degrees F for medium-rare. It will continue to cook some after it is removed from the grill. (rare – 130 to 140 degrees F, medium-rare – 140 to 150 degrees F, medium – 150 to 160 degrees F)
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