BBQ Flank Steak
I know winter is pretty much upon us, but I willingly trudge out to the BBQ in the coldest of winters. I love BBQ and won’t let the fact that I live in Toronto impact my ability to sear meat in the freezing cold!
I made this recipe with bison, because I’ve never met a piece of game I didn’t like. You can make this recipe with beef flank steak too.
The brown sugar gives a slight sweetness and a nice brown crust on the meat. Don’t be afraid of all that garlic, either.
The marinade will help protect it from the cancer-causing compounds that form when meat is charred on the BBQ.
I always use Ziploc bags to marinate meat. Just throw the meat and the marinade in there and put it in the fridge. Then throw the whole mess out when you’re done with it.
1.5 lb flank steak
1/3 cup red wine
1T Worcestershire sauce
1T soy sauce
1T olive oil
1T brown sugar
3 crushed garlic cloves
1t chili flakes or fresh chopped chili pepper (optional)
Marinate the flank steak for anywhere from 1-24 hours. I realize that’s a large range, and ideally you’ll be marinating it for 24 hours, but sometimes you get home from work and want some flank steak. In that case, marinate it for as long as you can and then toss it on the grill.
Grill the steak on high on the BBQ for 4 minutes per side – this will give you meat that’s pink throughout. If your steak is thicker, or you like it more done, just add a minute or so to the cooking time.
Let the meat rest for 5-10 minutes and then slice.
This is great paired with my kale and walnut salad.