Marinated Flank Steak (or Chateaubriand)

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Marinated Flank Steak (or Chateaubriand)

My friend Jennifer has one of the greatest families around. Plus, they love to cook and eat like I do! When I moved to the Bay Area in 1994, her family had me over for this steak. Recently, Jen made it for us with our kids and I was reminded that it is still a favorite of mine. Flank steak has become really expensive though ($15/lb.), so I have tried Chateaubriand (about $6/lb.) and have loved it as well.

Needs Extra Time to Marinate or Sit
Meat
Easy Entertaining
Dairy Free

Ingredients

2 tbsp vegetable oil
1/3 cup low-sodium soy sauce
2 tbsp honey
1 tbsp red wine vinegar

1/2 tsp grated ginger
1 pressed clove garlic
2 1/2 - 3 lb flank steak

Preparation

Place all of the ingredients in a glass bowl except the steak and stir. Add the steak and coat with the marinade. Cover and refrigerate for at least 3 hours or up to overnight, turning occasionally.

Remove the meat from the refrigerator 1 hour before cooking to allow it to come to room temperature.

This steak can be either grilled or cooked in the oven. Preheat the grill to high heat or your oven to 400˚F.

If grilling the steak, brush the grill racks with oil. Grill the steak over medium-high heat for 10-20 minutes, flipping once, or until the meat is 135-160˚F, depending on how you like it cooked. Remove the meat to a cutting board and tent it with foil. Allow the meat to rest for 5 minutes before slicing it against the grain.

If cooking the steak in the oven, place the meat in a lightly oiled pan and roast in the oven for 15-20 minutes, or until the steak is 135-160˚F, depending on how you like it cooked. Place the meat on a cutting board and tent with foil. Allow it to rest for 5 minutes before slicing it against the grain. Serve with a side of roasted potatoes or rice, and steamed green beans.