Myra’s Grilled Flank Steak
Mary shares her mom Myra's foolproof flank steak recipe.
YIELDS
6
TO
8
Ingredients
- 1/3 cup dry red wine
- 1/3 cup honey
- 1/3 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 3 garlic cloves, finely chopped
- 2 teaspoons powdered ginger
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup canola or olive oil
- 1.5 kg flank steak
- 2 green onions
- 1/2 cup mayonnaise
- 1/2 lemon, juiced
- 1 tablespoon finely grated ginger
- 1 teaspoon Montreal steak spice
Directions
- Combine the red wine, honey, soy sauce, Worcestershire sauce, garlic, powdered ginger, and pepper in a large glass measuring cup or rectangular container big enough to fit the flank steak. Whisk in the oil and green onions. If using a measuring cup, pour the marinade into a large, heavy-duty freezer bag, add the steak, and seal, removing as much air as possible. If using a container, add the steak and toss to coat.
- Transfer the steak to the fridge to marinate for at least four hours or overnight.
- When ready to grill the steak, set it on the counter for 30 minutes to come to room temperature. Meanwhile, heat your grill to medium-high.
- Remove the steak from the marinade and dry off the outside with a paper towel. Lightly oil the grill, season the steak with salt and pepper, and grill for six to eight minutes per side for medium-rare or until cooked to your liking. Set the steak aside, tented with aluminum foil, to rest for 10 minutes while you prepare the serving sauce.
- Add the green onions to the grill and cook for three to five minutes, turning frequently, until charred. Finely chop the grilled green onions and add to a bowl along with the mayonnaise, lemon juice, ginger, and steak spice. Stir well to combine, and add more lemon juice, ginger, or sauce to taste.
- Slice the steak against the grain into half-inch thick slices and serve with the sauce on the side. Enjoy!
