Easy? YES! Delicious? YES! Keto, Paleo, Wheat Belly and gluten free? YES, YES, YES and YES! My easy to make and oh so delicious, marinated flank steak is all of these and more because this is also one of my go-to meal prep dishes using the leftovers for lunches. How perfect is that?! The marinade is made with a soy sauce alternative, or you can use regular or less-sodium soy sauce if you prefer but to keep it keto I use Bragg’s Liquid Aminos but you can use any other soy sauce alternative if following another diet plan. I prefer Bragg’s because it provides the right amount of saltiness to the meat without having to add additional salt or seasoning after the steak is cooked.
Have you ever gotten an Amazon package with a mystery surprise “gift” you didn’t order? On two separate occasions this has happened to me and was pleasantly surprised with this little tool I never knew existed but can’t live without now! Meat (pun intended) my new little friend the pigtail food flipper! This flipper makes turning any heavy slab of meat a breeze by easily hooking into the meat and unhooking once flipped. Regular tongs lose their grip and the meat falls and splatters. Give the pigtail food flipper a try and thank me later!
I usually pair the flank steak with my awesome pan blackened asparagus or my lemony buttered steamed broccoli. If you are wondering why I don’t just cook everything on the grill, I’ll tell you why. I want the cook on my steak to be perfect and I find that trying to cook multiply things on the grill at the same time creates an uneven grill temperature because you have to keep lifting the lid to stir or reposition your veggies. My husband and I tag team on this meal – he usually grills outside on his beautiful deep ocean blue Weber Grill while I cook the veggies in the kitchen. Teamwork makes the dream work!
Marinated Flank Steak
Ingredients
- 1.5 – 2 lbs Flank steak
- 1/3 Cup Braggs Liquid Aminos (Coconut aminos or soy sauce can be substituted – see note below)
- 1 TBSP Spicy brown mustard
- 1 TBSP Braggs Raw Apple Cider Vinegar
- 1/4 tsp Onion powder
- 1/4 tsp Smoked paprika
- 1/4 tsp Red pepper flakes
- 1/41 Cup Avocado oil (preferred), or olive oil (see notes)
Optional
- Salt and pepper to taste (see notes)
- Fresh herbs for garnish
- 1/2 cup sliced green onions
Instructions
- NIGHT BEFORE: Set steak aside and combine the next 7 ingredients in a large zip top bag. Seal bag tightly, give the bag a twist in the middle a couple of times and shake bag aggressively until thoroughly mixed.
- Open bag and place whole flank steak in bag of marinade and carefully press out air as you seal the bag. Larger steaks may need to sit diagonally in the bag to fit. Turn the bag with the steak and marinade over a few times to disperse the marinade evenly on both sides. To keep steak snug in marinade, bring loose corners to the middle and tape down or fold bag over and tape. This keeps marinade close to meat for best results. Marinate overnight or for at least 12-15 hours.
- FOLLOWING DAY Grill or broil:Grill: Preheat grill on high. When heated, remove steak from bag and place steak directly on grill grates. Close lid and sear for 1 minute. Discard bag with marinade. Flip steak after 1 minute and sear the other side for one minute.Turn grill heat down to medium-high and continue grilling for 3-4 minutes depending on size and thickness of steak. Flip again and grill for another 3-4 minutes or until internal temperature using meat thermometer reaches 135° – 145° Remove steak from grill and place on cutting board. Cover loosely with foil. Meat will continue to cook while resting to reach approximately 140° for medium doneness. Slice into 1/2 – 1-inch strips across the grain. Place sliced meat in a shallow serving dish and pour juices over meat.
- Broil: Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Broil, until browned and heated through, about 5 minutes per side.
- Remove steak to a cutting board and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1/2 – 1-inch strips across the grain. Place sliced meat in a shallow serving dish and pour juices over meat.
- Garnish (optional) with your favorite fresh herbs like parsley and sliced green onions. Serve slices with your favorite veggie and enjoy! My blackened asparagus or lemony butter steamed broccoli goes perfectly with this dish.
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