Easy Marinated Flank Steak

Name: Easy Marinated Flank Steak
Prep time: 45 min
Total time: 120 min
Ingredients: 6 cloves garlic, minced; Coarse salt and ground pepper; 1 quart apple juice; 0.25 cup whiskey (optional); 2 tablespoons whole-grain mustard; 2 tablespoons olive oil, plus more for grates; 1 tablespoon Worcestershire sauce; 2 teaspoons hot sauce, such as Tabasco; 2 flank steaks (about 1 ½ pounds each), pricked all over with a fork

3.1

(82)

4 Reviews

By

Martha Stewart Test Kitchen

Updated on July 8, 2019

Prep Time:

45 mins

Total Time:

2 hrs

Servings:

8

The rich and bold flavor of marinated flank steak calls for hearty sides like Baked Potatoes with Onion Sour Cream and Green Bean and Yellow Pepper Salad.

Ingredients

6 cloves garlic, minced
Coarse salt and ground pepper
1 quart apple juice
¼ cup whiskey (optional)
2 tablespoons whole-grain mustard
2 tablespoons olive oil, plus more for grates
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
2 flank steaks (about 1 ½ pounds each), pricked all over with a fork

Directions

In a 9-by-13-inch baking dish, whisk together garlic, 1/2 teaspoon each salt and pepper, apple juice, whiskey (if using), mustard, oil, Worcestershire, and hot sauce. Add steaks, and turn to coat; marinate at room temperature, turning occasionally, 1 hour, or cover with plastic wrap and refrigerate up to 1 day.
Lift steaks from marinade onto a platter; set aside. Make sauce: Place reserved marinade in a large saucepan. Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes. Season with salt and pepper.
Meanwhile, heat grill to high; lightly oil grates. Place steaks on grill. Cook, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare (130 to 135 degrees on an instant-read thermometer). Transfer steaks to a cutting board, and tent with aluminum foil. Let rest 10 minutes before thinly slicing against the grain. Serve with sauce.

Cook's Notes

To read the internal temperature of steak, insert an instant-read thermometer horizontally until tip reaches the thickest part.

Originally appeared: Everyday Food, June 2006