Imagine sinking your teeth into a perfectly grilled, mouthwatering flank steak that's bursting with garlic and tangy flavors - so tender it practically melts in your mouth! This Mexican-inspired Grilled Garlicky Flank Steak is about to become your new go-to recipe that will have your family and friends begging for seconds. Whether you're a grilling novice or a backyard BBQ master, this foolproof recipe will transform your cooking game and make you look like a professional chef in just 25 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Remove the flank steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- In a medium bowl, whisk together minced garlic, soy sauce, olive oil, red wine vinegar, black pepper, and paprika to create a marinade.
- Place the flank steak in a shallow dish or large resealable plastic bag and pour the marinade over the meat, ensuring it is completely coated.
- Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.
- Preheat your grill to high heat (around 450-500°F), cleaning and oiling the grates to prevent sticking.
- Remove the steak from the marinade, letting excess drip off, and discard the remaining marinade.
- Grill the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Use a meat thermometer to check internal temperature: 130-135°F for medium-rare, 140-145°F for medium.
- Remove steak from grill and let rest on a cutting board for 5-10 minutes to allow juices to redistribute.
- Slice the steak against the grain into thin strips for maximum tenderness.
- Serve immediately, garnishing with fresh herbs if desired.
Tips
- Temperature is Key: Always let your steak come to room temperature before grilling to ensure even cooking and maximum tenderness.
- Marinate Wisely: Don't rush the marinating process. Letting the steak sit in the marinade for at least 2 hours (or overnight) allows the flavors to deeply penetrate the meat.
- High Heat is Your Friend: A scorching hot grill (450-500°F) creates those beautiful sear marks and locks in the juices.
- Rest Your Meat: Letting the steak rest after grilling is crucial. This allows the juices to redistribute, ensuring each bite is succulent and flavorful.
- Slice Against the Grain: Always cut your flank steak against the grain to maximize tenderness and prevent chewy texture.Pro Tip: A meat thermometer is your secret weapon for achieving the perfect doneness every single time!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 26g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 75mg
