Happy unofficial start of grilling season! The weather here in the Northeast keeps fluctuating between Africa hot and turn the heat back on cold, but the calendar reads June so it must be time to break out the grill tongs and light up the Weber.
We use our grill to make dinner nearly every night when the weather is warm. From burgers and grilled veggies to beer can chicken and steamed shellfish with grilled bread. If we can grill it we usually do. The thing about making dinner on the grill is that it turns an otherwise rather solitary and sometimes mundane task into lovely “this is what I love about warm weather” time. The dog and kids running around the yard, my husband and I relaxing with a glass of wine, the last rays of sunshine filtering through the trees… Ahh it’s all good.
Grilling for your family is pretty easy and low pressure, but grilling for a crowd is a different can ‘o beans all together. Suddenly you have to worry about everyone liking what you serve, the amount of time away from your guests cooking is going to require and will there be enough for everyone. After years of trial and error my husband and I have settled on two never fail recipes for our summertime parties; the first one is Barbecued Ribs. My rib recipe is easy to make, seriously delicious and can feed a crowd in a flash. Throw in a pot of my Smokey Baked Beans and some Homemade Cornbread and your guests will never want to leave! Our second no fail party pleaser (and truthfully the one we rely on most often) is marinated flank steak. I like to serve flank steak because its perfect for sandwiches, salads or just on its own and it takes almost zero time on the grill (which means less chance of an overzealous cook incinerating it).
I’ve been playing with my marinade recipe for years and I finally got it to where I think it’s perfect enough to share with you. (See how much I care about you!) The marinade is fairly simple; soy sauce, garlic, lemon juice, brown sugar— but the impact is major. And if the scant leftovers are any indication of how much the crowd likes it… well then we’re clearly onto something good.
Grilled Marinated Flank Steak
Be sure to throw the onions and garlic from the marinade in a pan on the grill and serve them along with the sliced meat. They’re delicious!
3 tbsp. brown sugar
1 tsp. chipotle chili powder
2 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. red pepper flakes
2/3 cup olive oil
1 1/3 cup lemon juice
1 1/3 cup soy sauce
8 cloves garlic, sliced
1 large onion, sliced
6 lbs. flank steak
- In a large bowl with a lid, add all the ingredients and stir with a fork being sure to break up any brown sugar lumps. Taste the marinade and make any seasoning adjustments needed then add the flank steak.
- Press the layers of steak down so that they are fully submerged in the marinade, cover and refrigerate overnight. (Rotate the meat, top to bottom, at least once.) In the morning drain off the marinade but be sure to keep all the onions and garlic, you’ll want to heat them up to serve along with the meat.
- One hr. prior to grilling remove the container of flank steak from the fridge and allow to come to room temperature on the counter.
- Heat the grill. Place the steaks on the hot grill and allow to cook 4 to 6 minutes per side, until nicely browned. Check for doneness with an instant read thermometer (medium-rare is between 125-130°F.) Transfer steak to a cutting board and let rest for at least 5 minutes.
- Slice thinly across the grain at a slight diagonal and serve along with the cooked onions from the marinade.