Mom’s Marinated Flank Steak: A Taste of Home

The sizzle of the grill, the smoky aroma that filled our backyard, the sheer anticipation as Mom carefully sliced the flank steak against the grain – these are the sensory memories inextricably linked to my childhood. More than just a meal, this marinated flank steak was a celebration, a family gathering, a testament to the simple joys of life. It was the dish that always brought us together, and even now, decades later, the taste instantly transports me back to those warm summer evenings.

Recipe Overview

• Prep Time: 15 minutes
• Marinating Time: Overnight (recommended)
• Cook Time: Varies by grill and desired doneness
• Total Time: At least 15 minutes + Overnight Marinating
• Servings: 4-6
• Dietary Type: Gluten-Free (check soy sauce ingredients), Dairy-Free

Ingredients

• 1 (8 ounce) can beef broth (bouillon)
• 1 bunch green onion, chopped
• 3 tablespoons lemon juice
• 3 tablespoons brown sugar
• 1/3 cup soy sauce
• 2 tablespoons Lawry’s Seasoned Salt
• 1-2 lb flank steak

Equipment Needed

• Ziplock bag (gallon size) or glass dish
• Grill or broiler
• Cutting board
• Sharp knife

Instructions

1. Prepare the Marinade: In a large ziplock bag or a glass dish, combine the beef broth, chopped green onion, lemon juice, brown sugar, soy sauce, and Lawry’s Seasoned Salt. Whisk or shake well to ensure the brown sugar dissolves. This is your flavorful base, so make sure it’s well mixed.

2. Marinate the Steak: Place the flank steak in the ziplock bag or glass dish with the marinade. Ensure the steak is fully submerged in the liquid. If using a ziplock bag, squeeze out any excess air before sealing. If using a dish, cover it tightly with plastic wrap.

3. Refrigerate: Marinate the steak in the refrigerator for at least 4 hours, or preferably overnight for the best flavor penetration. Turning the steak occasionally during marinating ensures even distribution of the marinade. The longer it marinates, the more tender and flavorful it will become.

4. Prepare for Cooking: Remove the marinated steak from the refrigerator about 30 minutes before cooking. This allows it to come closer to room temperature, which helps it cook more evenly. Discard the marinade after removing the steak; do not reuse it.

5. Grill the Steak: Preheat your grill to medium-high heat. Place the steak on the hot grill and cook for approximately 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. Keep a close eye on the steak to prevent burning, as the brown sugar in the marinade can caramelize quickly.

6. Broil the Steak (Alternative Method): If you don’t have a grill, you can broil the steak in your oven. Preheat your broiler to high. Place the steak on a broiler pan and broil for approximately 5-7 minutes per side, or until cooked to your liking. Again, watch carefully to avoid burning.

7. Check for Doneness: The best way to check for doneness is to use a meat thermometer. For medium-rare, the internal temperature should be 130-135°F; for medium, 135-145°F; and for medium-well, 145-155°F. Remember that the steak will continue to cook slightly after it’s removed from the heat.

8. Rest the Steak: Once cooked to your desired doneness, remove the steak from the grill or broiler and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.

9. Slice and Serve: After resting, slice the steak thinly against the grain. This is crucial for tenderness, as flank steak can be tough if sliced incorrectly. Cutting against the grain shortens the muscle fibers, making it easier to chew. Serve immediately and enjoy!

Expert Tips & Tricks

• Marinade Power: For an extra layer of flavor, add a clove or two of minced garlic to the marinade.
• Tenderizing Trick: Pounding the flank steak lightly with a meat mallet before marinating can further tenderize it.
• Grill Mastery: To achieve perfect grill marks, rotate the steak 45 degrees halfway through cooking each side.
• Broiling Success: When broiling, position the steak about 4-6 inches from the broiler element to prevent burning.
• Wine Pairing: A bold Cabernet Sauvignon or a spicy Malbec pairs beautifully with this marinated flank steak.

Serving & Storage Suggestions

Serve the sliced flank steak immediately as a main course. It’s delicious with a side of roasted vegetables, mashed potatoes, a fresh salad, or grilled corn on the cob.

For leftovers, store the sliced or unsliced steak in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the steak in a skillet over medium-low heat or in the microwave. Avoid overcooking, as this can dry out the steak. You can also enjoy the cold steak in salads or sandwiches. Freezing is not recommended, as it can alter the texture of the steak.

Nutritional Information

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

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	90mg	30%
Sodium	1800mg	75%
Total Carbohydrate	16g	5%
Dietary Fiber	1g	4%
Sugars	12g	—
Protein	30g	60%

Variations & Substitutions

• Gluten-Free: Ensure your soy sauce is gluten-free by using tamari or a gluten-free soy sauce alternative.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a spicy kick.
• Citrus Burst: Experiment with different citrus juices like orange or lime instead of lemon.
• Herbaceous Twist: Incorporate fresh herbs like rosemary, thyme, or oregano into the marinade.
• Sweet and Savory: Replace the brown sugar with honey or maple syrup for a different sweetness profile.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak for longer than overnight?

A: While overnight is ideal, you can marinate the steak for up to 24 hours. Marinating for longer than that may result in the steak becoming too soft.

Q: Can I use a different cut of beef for this recipe?

A: While flank steak is the preferred cut, you can also use skirt steak or flat iron steak as alternatives. Adjust cooking times accordingly.

Q: What’s the best way to slice the steak against the grain?

A: Look for the direction of the muscle fibers running along the steak. Then, slice perpendicular to those fibers in thin slices.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the marinade ahead of time and store it in the refrigerator for up to 2 days. You can also marinate the steak and keep it in the refrigerator until ready to cook.

Q: What if I don’t have Lawry’s Seasoned Salt?

A: You can substitute a mixture of salt, paprika, garlic powder, onion powder, and turmeric to mimic the flavor of Lawry’s Seasoned Salt.

Final Thoughts

I urge you to try Mom’s Marinated Flank Steak – it’s more than just a recipe, it’s a cherished memory waiting to be made. Gather your loved ones, fire up the grill, and savor the incredible flavors of this simple yet satisfying dish. Don’t hesitate to experiment with the variations and substitutions to create your own unique twist. And most importantly, share your culinary creations with the world – food is meant to be enjoyed and shared. Bon appétit!