Mesquite Marinated Flank Steak: A Taste of the Grillmaster’s Art

The sizzle of steak on the grill, the fragrant smoke swirling in the air – these are the sounds and smells of summer, of backyard gatherings, and of simple, satisfying meals. I can still vividly recall my grandfather, a true grillmaster, tending to the flames, his weathered hands expertly flipping steaks, the aroma of mesquite wood infusing the air with its smoky magic. This Mesquite Marinated Flank Steak recipe captures that essence perfectly, bringing the robust, earthy flavor of the Southwest right to your plate.

Recipe Overview

• Prep Time: 5 minutes
• Marinating Time: 30 minutes or longer
• Cook Time: 6-8 minutes per side
• Total Time: 41 minutes or longer
• Servings: 8
• Dietary Type: Generally Gluten-Free (check marinade ingredients)

Ingredients

• 1 (1 ounce) package McCormick® Grill Mates® Mesquite Marinade
• 1/4 cup vegetable oil
• 1/4 cup water
• 2 lbs flank steak

Equipment Needed

• Small bowl
• Large resealable plastic bag or glass dish
• Grill

Instructions

1. In a small bowl, whisk together the McCormick® Grill Mates® Mesquite Marinade mix, vegetable oil, and water until well combined. This creates the flavorful base for your marinade.

2. Place the flank steak in a large resealable plastic bag or a glass dish. A plastic bag allows for even distribution of the marinade, while a glass dish offers a more sustainable option.

3. Pour the prepared marinade over the steak, ensuring it’s fully coated. Turn the steak several times to guarantee even coverage on all sides. This step is crucial for infusing the steak with maximum flavor.

4. Refrigerate for at least 30 minutes. For a more intense flavor, marinate for several hours or even overnight. The longer the steak marinates, the more pronounced the mesquite flavor will become. Make sure the refrigerator temperature is below 40°F (4°C) for food safety.

5. Remove the steak from the marinade. Discard any remaining marinade, as it has come into contact with raw meat. Do not reuse it.

6. Preheat your grill to medium heat. This ensures the steak cooks evenly without burning on the outside.

7. Grill the flank steak over medium heat for 6 to 8 minutes per side, or until it reaches your desired doneness. Use a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C); for medium, 135-145°F (57-63°C); and for medium-well, 145-155°F (63-68°C).

8. Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Always slice flank steak against the grain to maximize tenderness.

Expert Tips & Tricks

• Marinating Time is Key: While 30 minutes is the minimum, marinating the flank steak overnight (up to 24 hours) will result in a much more pronounced and complex flavor.
• Poking Holes (Carefully!): Before marinating, you can gently poke the steak a few times with a fork. Be careful not to tear the meat too much, just create a few small punctures that will allow the marinade to penetrate deeper.
• Don’t Overcook! Flank steak is best served medium-rare to medium. Overcooking will make it tough. A meat thermometer is your best friend.
• Preheat Properly: Ensure your grill is properly preheated to medium heat. This will give the steak a nice sear and prevent it from sticking.
• Reverse Sear: For an even better crust, consider the reverse sear method. Cook the steak indirectly on a lower heat until it’s close to your desired internal temperature, then sear it over high heat for a minute or two per side to achieve a beautiful crust.

Serving & Storage Suggestions

Serve the Mesquite Marinated Flank Steak sliced against the grain and drizzled with any accumulated juices from the resting period. It pairs beautifully with grilled vegetables, a fresh salad, or creamy mashed potatoes. Consider serving it with a side of chimichurri sauce or a dollop of sour cream for added flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the steak in a skillet over low heat or in a 300°F (150°C) oven until heated through. Avoid microwaving, as this can make the steak tough. You can also use leftover flank steak in tacos, salads, or sandwiches. It can also be frozen for up to 2-3 months; wrap tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	247.3 kcal	N/A
Calories from Fat	145 g	59%
Total Fat	16.2 g	24%
Saturated Fat	4.8 g	23%
Cholesterol	77.1 mg	25%
Sodium	61.5 mg	2%
Total Carbohydrate	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	24.1 g	48%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Marinade Variations: While the McCormick® Grill Mates® Mesquite Marinade provides a convenient and delicious base, you can experiment with other marinades. A citrus-based marinade with lime or orange juice can add a bright, tangy flavor. A spicy marinade with chili powder or chipotle peppers can add some heat.
• Meat Alternatives: While this recipe is designed for flank steak, you can use it on other cuts of beef, such as skirt steak or hanger steak. Adjust cooking times accordingly. You could even try marinating and grilling portobello mushrooms for a vegetarian option.
• Oil Options: If you don’t have vegetable oil on hand, you can substitute it with olive oil or canola oil.
• Sweetness: If you prefer a hint of sweetness in your marinade, add a tablespoon of honey or brown sugar.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak for longer than 24 hours?
A: While you can marinate the steak slightly longer, exceeding 24 hours might cause the meat fibers to break down too much, leading to a mushy texture.

Q: What is the best way to slice flank steak?
A: Always slice flank steak against the grain. This shortens the muscle fibers, making the steak much more tender and easier to chew.

Q: Can I cook this steak in the oven?
A: Yes, you can broil the steak in the oven. Place it on a broiler pan and broil for 4-6 minutes per side, or until it reaches your desired doneness.

Q: What temperature should my grill be for cooking flank steak?
A: Medium heat (around 350-400°F or 175-200°C) is ideal for cooking flank steak. This allows for a nice sear without burning the outside.

Q: Can I use this marinade on chicken or pork?
A: Yes, this marinade is versatile and can be used on chicken or pork. Adjust cooking times accordingly to ensure the meat is cooked through.

Final Thoughts

This Mesquite Marinated Flank Steak recipe is a true celebration of flavor and simplicity. With just a handful of ingredients and a few simple steps, you can create a restaurant-quality meal that will impress your family and friends. So, fire up your grill, gather your loved ones, and savor the smoky, delicious taste of summer. Don’t be afraid to experiment with variations and substitutions to create your own signature version of this classic dish. And most importantly, enjoy the process of cooking and sharing a delicious meal with those you care about! Pair it with a bold Cabernet Sauvignon or a refreshing Mexican lager for the ultimate dining experience.