Soy and Mustard Marinated Flank Steak

Flank SteakGet out your mallet our for this one. You’ll also need a grill. If you live in a city though, a broiler or a George Foreman will do. Also, this needs to be marinated overnight, so make sure to prep ahead of time. If you opt to serve this with our Summer Corn Salad, plate them together as it’s a delicious combination and the flavors marry well. Leftover, it’s a definite winner – simply cut the steak into bite-size pieces and toss into the salad.

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Marinated Flank Steak
Serves 6

1 ½ to 2 lbs flank steak – $12.79

Ingredients for the marinade:
½ cup Extra Virgin olive oil – stock
1/3 cup soy sauce – stock
3 Tablespoons red wine vinegar- stock
3 Tablespoons freshly squeezed lime juice – $0.33
3 Tablespoons honey – stock
1 Tablespoon Worcestershire Sauce – stock
2 cloves of Garlic, minced – stock
1 shallot, minced (about 2 Tablespoons) – $0.25
1 teaspoon crushed red pepper – stock
¼ Teaspoon ground cumin – stock
½ teaspoon freshly ground black pepper – stock
1 ½ Tablespoons fresh ginger, minced or 2 teaspoons dried – $0.36
2 teaspoons dried mustard – stock
Grand Total Assuming Stocked Pantry: $13.73
Per Serving: $2.29

1. Whisk together the marinade ingredients and pour in to a non-reactive glass or ceramic bowl. (You can also pour it into a gallon-size Zip-lock bag, which is what I usually do.)

2. On a flat surface, wrap the steak in plastic and gently hammer the meat evenly on both sides, using a steel-studded mallet. Alternatively, if you have one of the fancy ones from Williams-Sonoma that’s spiked and pierces the meat without threat of macerating it, you’re very lucky. This is one kitchen gadget I’m quickly realizing is “worth its weight…” when it comes to swapping out expensive cuts of beef for more affordable fare!

3. After pounding the beef, remove the plastic wrap and place the meat into the marinade, covering evenly. Refrigerate overnight, turning occasionally.

4. Preheat the grill. If using a gas grill, set it on high.
Remove the steak from the marinade and sear on high for 1 minute on each side. Reduce the flame to “indirect” heat; baste each side of the meat, and then grill for 3 minutes on each side.

5. Remove and set the steak on a cutting board. Allow it to “rest” for 5-10 minutes before slicing. The steak will be a rosy red. Slice thinly on the diagonal.

6. If you don’t own a grill, preheat the broiler. Meanwhile, using a heavy skillet, sear the meat over high flame (make sure the pan is hot before putting the meat into it) for 1 minute on each side.

7. Baste each side of the meat and broil 3 minutes on each side if you like rare meat. If you don’t like your meat rare, increase the cooking time in increments of 2 minutes.


    • feastonthecheap says

      You’re very welcome. Would love to hear how you like it. This recipe gets a lot of bang for its buck – flavor and money-wise!

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