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RDP Monday: flank

Nancy's Notes 🖊️♬

Written for RDP where segoil asks us
to get creative with the word “flank”.
Thanks, Heather!

Image by Me & ChatGPT

For all you meat lovers, here’s a foolproof recipe for grilled flank steak.

A tangy marinade is the secret to a tender flank steak. Whisk together soy sauce, olive oil, balsamic vinegar, brown sugar, garlic, and black pepper. Marinate the steak, grill, and enjoy. It’s as easy as that!

Ingredients:

1.5 to 2 lb flank steak
1/2 cup soy sauce
1/4 cup olive oil
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
3 cloves garlic, minced
1 tsp black pepper

Make the Marinade: In a large bowl or a zip-top bag, combine the soy sauce, olive oil, balsamic vinegar, brown sugar, garlic, and black pepper.
Marinate: Place the flank steak in the marinade. Ensure it’s fully coated, then refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
Heat Grill: Heat your grill to medium-high heat (about 400°F to 450°F).
Grill: Remove the steak from the marinade (discard the excess) and place it on the hot grill. Cook for about 5 to 6 minutes per side, until the internal temperature reaches 135°F for medium-rare.
Rest and Slice: Transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
Crucial step: Using a sharp knife, slice the steak thinly on a diagonal against the grain for maximum tenderness.

Enjoy!

NAR©2026

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Everything on The Elephant’s Trunk was created by me, except where otherwise indicated. Thanks for your consideration. NAR©2017-present.

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