Outflanked by Grilling Article

Mrs. Chabernet was nagging me to write out the marinade recipe for grilled Flank Steak, so I killed two birds with one stone (mixed metaphor of beef and fowl?) and posted it here on this blog. As often happens with us amateurs, someone goes and posts an even better article – trumping all my excellent points. Darn.

How To Grill A Flank Steak, The Steak For Socialists

This Dude can write! (but, his illustration sucks – nothing to equal my exacting photography)

My loving photo of grilled Flank Steak

My loving photo of grilled Flank Steak

“The best way to eat steak is to cook an enormous steak for several people, slice it into portions, and share it. Yes, this tends to mean less steak per person than if you were each having your own personal Fred Flintstone cut. Turns out, this actually is good news, for pretty much everybody but your cardiologist and whoever sells luxury cars to her. A more modest portion of steak, especially one that comes to your plate sliced into thin strips, encourages smaller bites and slower chewing, and maybe even combining those bites with some of the other good stuff for which your plate now has room because it doesn’t have an entire half-a-cow splayed across it, which means an opportunity to appreciate your steak as an actual foodstuff with actual flavor and texture and character, and not just as a signifier of your Total Macho Dudebrocity.”


In case you forgot to write down my killer marinade recipe, here it is again:

Marinated Flank Steak Recipe

  • Yield: 6 Servings
  • Prep: 5 mins
  • Cook: 20 mins
  • Ready In: 3 hrs 25 mins



  1. Place the flank steak and all the ingredients except the parsley in a one-gallon Zip Lock Freezer bag. The meat will look a little pale after marinating, but that is just the vinegar working its magic on the protein.
  2. Remove the whole garlic before grilling. Reserve the marinade to splash on the cooked and carved steak

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