Marinated Flank Steak

Adam Perry Lang

Serves xxx

This is supposed to be fajita meat, but we think it’s better appreciated on its own.


  • 2 flank steaks, 1 ½ to 1 ¾ lbs each


  • 1 Tbs red pepper flakes
  • 2 Tbs boiling water
  • 1 c water
  • ¼ c lemon juice
  • 2 Tbs worchestershire
  • 2 Tbs hot sauce
  • 2 Tbs soy sauce
  • ½ c grated oinion
  • 10 garlic cloes finely minced
  • ½ c packed brown sugar
  • ¼ c prepared mustard
  • 2 Tbs kosher salt
  • 2 tsp fresh thyme leaves

Dry Rub

  • ¼ c mild chile powder (like ancho)
  • 1 ½ tsp fresh black pepper
  • 1 ½ tsp kosher salt

Resting Butter

  • 8 Tbs butter
  • ¼ c finely chopped cilantro
  • 1 Tbs lemon juice
  • 4 cloves garlic finely minced
  • 1 Tbs dried oregano
  • 1 Tbs crushed red pepper flakes
  • ¼ c canola or vegetable oil

Mix red pepper flakes in boiling water and let them sit for a minute or two to rehydrate. Combine all the marinate ingredients and seal together with the steak in ziplock bags with the excess air squeezed out. Refridgerate for at least 1 hour, up to 3 hours.
After that time, remove the steaks from the bag and pat them dry. Spread the rub on them and then follow up with a light coating in oil.
Char one side of the steaks on the grill, about 2 minutes, Flip and repeat on other side. Drag the steak through the resting butter and return to the grill, lowering the lid and cooking to desired doneness. Drag steaks back into the resting butter and cover for at least 5 minutes.
Cut into this diagonal slices and serve.

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