Surprising Flank Steak

I have never really been a fan of flank steak. It has a tendency to be overly chewy and tough. Thankfully this was not at all tough!

Marinating the meat really helped break it down to soften it up. The marinade itself was a little barbecue like, but not overly so. I used a garlic chili sauce for the hot pepper sauce. This added a nice bit of garlic flavor to the marinade.

I used my grill pan to cook the steak. I started broiling it, but wasn’t thrilled with how that was turning out. My oven is not always very reliable. . .

I ended up moving the grill pan to the stove. It grilled very nicely on the stove top and I was able to get the grill marks and doneness level I was looking for. I would have cooked it on the grill outside, but didn’t have any propane for the grill. Oops!

I cooked the steak mid rare. I had a fairly thick flank steak, so this took about 6 minutes per side. Adjust your cooking times depending on the thickness of your steaks and how you like your steak done.

The steaks were lovely. The steaks had a lot of flavor and were very tender. I might be changing my mind about the flank steak!

BARBECUED FLANK STEAK

1 3/4 Pound Flank Steak

2 Tablespoons Ketchup

2 Tablespoons Vinegar

2 Tablespoons Oil

1 Tablespoon Brown Sugar

1 Teaspoon Salt

1/4 Teaspoon Hot Pepper Sauce

1 Onion, Chopped

1/4 Cup Water

Combine ketchup, vinegar, oil, brown sugar, salt and pepper sauce. Stir in onion and water. Place steak and marinade in a plastic bag and marinate in refrigerator for 4 to 6 hours. Pour off and reserve marinade. Place steak on grill and broil at moderate temperature for 5 minutes. Turn, brush with marinade and broil an additional 5 minutes. Carve diagonally across the grain into thin slices to serve.