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Grilled Flank Steak

Dairy-Free; Gluten-Free

Forget complicated cuts. Flank steak is the ultimate culinary canvas! Grilled simply, it makes a fantastic main course. Sliced thin, it elevates tacos, sandwiches, and salads.

Pro-Tips

  • Flank steak is very lean, which means it can be a bit tough. The longer it marinates, the more tender it will be and more enhanced the flavor will be. Be sure not to overcook. 

  • Play with different herbs and spices, like garlic powder, thyme, rosemary, cilantro or my favorite… Herbs de Provence.

  • This recipe makes 8 servings (a serving is approx. 4 ounces cooked)

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Ingredients

  • 2-3 pounds flank steak (organic, grass-fed)

  • ¾ cup tamari

  • ¼ cup balsamic vinegar

  • ¼ cup pineapple juice

  • ¼ cup olive oil

  • 2 tablespoons dry mustard

  • 4 cloves garlic, minced (or 4 teaspoons minced)

  • Black pepper and Himalayan pink salt to taste

  • Herbs de Provence, or fresh / dried parsley, oregano, rosemary or your favorite herbs

Instructions

  1. In a medium mixing bowl, whisk together tamari, balsamic vinegar, pineapple juice, olive oil, dry mustard, garlic, and pepper to create marinade.

  2. Place flank steak in a large glass dish. Pour marinade over steak, and cover. Place in refrigerator and marinate meat for 30 mins up to 24 hours (overnight).

  3. Grill or broil until done with an internal temperature of 140° F for rare or 160° F for medium. (Well-done or 180° F is not recommended, as meat will be very tough.)

  4. Slice across the grain into thin slices, and serve warm or cold.

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