Marinated Flank Steak on the BBQ. This steak is marinated for several days with Italian dressing before grilling to the desired doneness. Slice it thin for a tender, delicious, and flavorful steak meal.
Here is another SIS (simple is smart) two-ingredient recipe: Flank Steak marinated with Italian dressing. You can keep it SIS by purchasing a bottle of Italian dressing or make your Italian dressing marinade from scratch by hopping over by blogs Homemade Italian Dressing recipe.
How to Make Your Own Italian Dressing.
I decided that SIS to just give you a quick recipe for the marinade. . For this recipe, if you have the time, mix up a double batch and use half of the recipe to marinate the steak. The other half is perfect for dressing a big tossed salad to go with the steak.
Add together the following:
1/2 cup of each: olive oil, grapeseed oil, and either red or white wine vinegar.
2 Tbsp Italian Seasonings
1 tsp each of the following: minced dried onions and garlic, salt, and crushed red pepper flakes.
Whisk together all of the ingredients.
Marinate the Flank Steak
Once the marinade is prepared, the rest is easy. Put the flank steak into a ziplock bag and add one cup of the marinade/Italian dressing. Massage the marinade into the steak, then put the steak into the fridge. Once or twice a day, turn the steak over, so each side of the steak is in the marinade. After two or three days, the steak is nicely seasoned, slightly tenderized, and ready to cook.
Grilling the Marinated Flank Steak on the BBQ.
Before you put the steak on your BBQ, make sure it is hot. A grill pan won’t work as well as the BBQ for grilling a marinated flank steak.
Here is how:
- Put the steak on the hot BBQ and pour some marinade over the steak.
- Grill the steak until there are char marks on it.
- Flip the steak over and add more marinade.
- Continue to grill, flip, and add marinade until the steak is the desired doneness.
- Discard any leftover marinade.
Slice the cooked steak against or across the grain of the steak. Farmer Fred slices his steak paper-thin. He also likes it cooked rare to medium-rare. If you are fortunate enough to have leftovers, the leftovers make outstanding Philly Cheese Steaks.
If you have the freezer space, stock up on flank steak when it is on sale. Marinate it for 2-3 days and then freeze it in the ziplock bag for up to 6 months. Defrost overnight in the fridge and grill it the next day.
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- 2 lbs flank steak
- 1 cup Italian style salad dressing
- Pour 1 cup of the Italian Dressing over the flank steak. Massage the steak gently in the bag to coat it with the dressing. Put in the refrigerator.
- Flip the steak bag over once or twice a day for the next 2 to 3 days. This ensures both sides of the steak are in the marinade
- The steak is now ready to grill. Alternately you can put the steak in the freezer, and freeze for up to 6 months. Defrost overnight in the refrigerator when you are ready to use it.
- Grill the steak on a preheated BBQ grill. Place the steak on the hot grill and pour some of the marinade over the steak. Continue to add the marinade to the steak as you grill it. Grill to desired doneness. Note if you have a think steak the outer portions will be medium-well done and the center will be medium-rare.
- Slice very thin against the grain of the meat and serve.
This Post Has 3 Comments
This is one of my favorites especially when it’s sliced paper thin like that!! Yummy.
Thank you for your comment. The key to a tender and tasty mouthful of this steak is to marinate it for 2-3 days and slice it paper-thin.
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