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Late summer flank steak

25 min • 4 to 6 servings •
David

25 min •     4 to 6 servings•

David

Grilled steak slices on a plate with juices, kitchen counter in the background.

Andrew’s summer flank steak is one of my favourite recipes. I love it’s simplicity and its reliability. In my opinion it cannot be bettered.

This alternative is a suggestion for change if, like me, you have had Andrew’s summer flank 14 times this past month.

Ready

  • ½ cup soy sauce
  • ½ cup sherry
  • 4 Tbsp mustard
  • 2 thumbs or so of fresh, grated ginger
  • A couple of cloves of crushed garlic
  • Ground black pepper and sea salt to taste
  • A couple of flank steaks

    • Set

  • Bowl
  • Ziploc bag
  • Grill or griddle

    • Go!

  • Combine all the marinade ingredients in a bowl and whisk together well.
  • Empty into a ziploc bag with the meat, making sure the steak is well covered.
  • Leave for anywhere up to a couple of hours.
  • Remove the steak and drain off the marinade.
  • Grill for about 5 minutes each side.
  • Leave the meat to rest and, when ready, carve across the grain at an angle.

    • Recommendations

    I don’t like the grainy mustards for this recipe. Dijon works well. English mustard is a little too strong.
    Oh, and if you haven’t had Andrew’s, by the way, don’t bother with this recipe until you have!

    beef flank steak steak

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