This is a quick marinade made with items you likely have in your pantry already. The flank steak is a tougher form of meat but when marinaded properly it becomes quite tender. It is actually a leaner beef cut and is great when grilled to medium-rare or medium. Alternatively, using the same marinade for cubed sirloin or other steak makes for great beef kabobs on the grill. Serve beef kabobs with grilled vegetables such as onions, peppers, zucchini and mushrooms.
TIPS: This steak needs to be marinated at least 4 hours but can be marinated all day up to 8 hours. For flank steak, be sure to slice it very thin, across the grain, to serve. For beef kabobs cut the beef in to 1 to 1 1/2inch cubes and then skewer after the beef marinates 4 + hours.
Soy Marinated Flank Steak or Beef Kabobs
Ingredients
- 1 1/2 – 2 lb Flank Steak or Sirloin Steak (at least 1 inch thick)
- 1/3 C soy sauce
- 3 Tbsp Worcestershire sauce
- 1 Tbsp balsamic vinegar
- 2 Tbsp vegetable oil
- 3-4 cloves garlic minced
- 1 tsp sugar
- 1/2 tsp pepper
Instructions
- Flank Steak : Lightly score the top of the flank steak in a crosshatch pattern, being careful not to cut too deeply into the meat. Beef Kabobs: Cut the sirloin steak into 1 to 1 1/2 inch cubes.
- In a large ziplock bag, or a shallow pan large enough to fit the steak, whisk together all the remaining ingredients. Place the steak in the marinade and coat all over with marinade. Refrigerate steak for at least 4 hours, or up to 8 hours.
- Preheat the grill. Remove steak from marinade and dispose of the extra marinade. Flank Steak: Grill the steak until medium rare, about 5 minutes a side, and the internal temperature is about 125 degrees. Remove from heat and let rest for at least 10 minutes. Slice steak in very thin slices across the grain. Beef Kabobs: Skewer beef cubes onto metal or wooden skewers that have been pre-soaked in water. Grill kabobs, flipping every few minutes, until all sides are charred and internal temperature is 125 degrees for medium (light pink inside).
- Enjoy!