Barbequed Marinated Flank Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Barbequed Marinated Flank Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Barbequed Marinated Flank Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons distilled white
• vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 cup vegetable oil
• 1 1/2 pounds flank steak

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil

Step 2: Technique & Execution

Lay steak in a shallow glass or ceramic dish

Step 3: Technique & Execution

Pierce both sides of the steak with a sharp fork

Step 4: Technique & Execution

Pour marinade over steak, then turn and coat the other side

Step 5: Technique & Execution

Cover, and refrigerate 8 hours, or overnight

Step 6: Technique & Execution

Preheat grill for high heat