Monday, July 11, 2011

Grilled Marinated Flank Steak ... Mouthfuls of Heaven

Fire up the grill  tonight ... your outdoors will get great with the flavors and the aromas of grilled Flank Steak !

If you ask my hubby D. if he cooks, you can realize he is now a real French American guy, who says : "Of course I cook, I grill the Beef and the Ribs !!"

But what he always forgot to say is : "Emilie prepares the marinade, and I just put the meat on the grill, et voila !!!"

Whether you're cooking chicken, burgers, steak, fish on the grill, a tasty marinade gives taste and tenderness to every meat. You can use almost everything you have in your kitchen to make your own marinade : Balsamic, Mustard, Oils, Herbs, Lemon, Honey, Ketchup, Onions, Garlic, Mushrooms, BBQ Sauce, Wine ...

Today, I decided to buy a piece of Flank that I marinated with : Olive Oil, Garlic, Onions, Basil, Thyme, Parsley, dried Herbes de Provence, Barbecue Sauce and few drops of Tabasco.

I chopped and mixed all ingredients to get a marinade full of flavour, and I rubbed the meat with the marinade.

I put the meat in a freezer bag during at least 4 hours (it gives enough time to the ingredients to flavor and tenderize the meat).

After 4 hours, I asked hubby D. to start the grill and I let him think that he was the Chef tonight ;-)

Just listen to the "hmmm!!!" ... "miammm!!!" ... "yumm!!!" ... that everybody says around the table !!!!

Et voila, bon Appetit !!!
Emilie, your French Chef

La recette de Grilled Marinated Flank Steak :

Ingredients for 4 servings:

- 2 pounds Flank Steak
- 1/3 cup olive oil
- 1/2 chopped onion (white or red)
- 2 cloves garlic, minced
- 1/3 cup of chopped fresh Herbs : Parsley, Thyme, Basil ...
- 1/3 cup BBQ Sauce
- 3 drops of Tabasco
- Salt and Pepper

Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat.

30 minutes before grilling, remove the bag from the fridge, and let the bag at room temperature.

Preheat the grill to high temperature.

Remove the steak from the plastic and scrape to remove the steak from marinade as possible. Put the marinade in a small pan and bring to a boil.

Place the steak on the hot grill, about 4 to 6 mn each side (4mn is for medium rare).

When the steak is cooked, remove from the grill and let stand about 5 minutes before slicing. Slice meat into strips thin enough, diagonally against the grain of the meat.

Serve with the Sauce, Salad, or my favorite Gratin Dauphinois.
Bon Appetit !!


  1. Hi Chef Emilie, I don't like beef, so do you think I can do exactly the same recipe with chicken breast ? Thank you, Dana.

  2. Hi Dana: you can definitely do the same recipe with chicken (just adapt the time of cooking: longer with chicken). I can't wait to get your feedback !
    Thanks, Emilie French Chef