Description
A simple and flavorful grilled flank steak marinated in a garlic and apple cider vinegar blend, perfect for a quick and satisfying meal that serves six.
Ingredients
Flank Steak
- 2 ½ pounds flank steak
Marinade
- ¼ cup unfiltered apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 8 garlic cloves, minced (about 2 tablespoons)
- 3 teaspoons kosher salt, divided
- 2 teaspoons brown sugar (optional)
- ½ teaspoon freshly cracked black pepper
Instructions
- Prepare Marinade: In a small bowl, whisk together the apple cider vinegar, olive oil, minced garlic, 2 teaspoons of kosher salt, and brown sugar if using until well combined.
- Marinate Steak: Season the flank steak all over with the freshly cracked black pepper and the remaining 1 teaspoon kosher salt. Place the steak in a 9 x 13-inch baking dish or a large zip-top bag. Pour the marinade over the steak and turn to coat well on both sides. Refrigerate and marinate for at least 1 hour or up to 4 hours.
- Preheat Grill: Preheat your grill to medium-high heat in preparation for cooking the steak.
- Grill Steak: Remove the steak from the marinade allowing any excess to drip off. Discard the used marinade. Grill the steak for 5 to 8 minutes per side until it reaches medium-rare doneness, approximately 135°F when checked with an instant-read thermometer.
- Rest and Slice: Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Using a sharp knife, thinly slice the steak against the grain on the diagonal. Arrange slices on a serving platter and serve immediately.
Notes
- Use an instant-read thermometer for the most accurate doneness: rare is 125°F, medium-rare is 135°F, medium is 145°F, medium-well is 150°F, and well-done is 160°F.
- Medium-rare is recommended for optimal tenderness and flavor, but cook to your preference.
- If you prefer a sweeter marinade, do not omit the brown sugar.
- Resting the steak after grilling is crucial to retain juices and tenderness when slicing.
