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This budget-friendly flank steak turns a cheaper cut into a tasty, soft meal bursting with flavor. The magic happens with a bright citrus soak that softens the meat fibers, giving you a juicy, delicious dinner every single time.
I stumbled on this soaking trick one summer while trying to get better at grilling tougher meats. After tons of tries, this version became what I always use when I want to wow friends without spending too much.
Ingredients
- Flank steak: Look for one with consistent thickness and some fat streaks for best outcome
- Olive oil: Forms the base of your soak and helps flavors sink into the meat
- Fresh lime juice: Its tang naturally softens meat, much better than store-bought
- Fresh orange juice: Adds a touch of sweet to counter the sour while helping tenderize
- Red wine vinegar: Brings richness and extra tang for perfect taste
- Brown sugar: Not required but really good for browning and balancing the sour stuff
- Minced garlic: Always go with fresh for strongest impact
- Salt: Makes all other flavors pop and keeps meat juicy
- Worcestershire sauce: Adds that savory kick that works great with beef
- BBQ sauce: Can add at the end for extra browning and flavor layers
Step-by-Step Instructions
- Get your meat ready:
- Slice the flank steak into thin pieces across the grain for extra softness. Put them in a big ziplock bag with enough room for the soak to touch all sides.
- Mix your soak:
- Stir together olive oil, fresh-squeezed lime juice, orange juice, red wine vinegar, brown sugar, minced garlic, salt, and Worcestershire sauce in a bowl. Mix well until salt melts and everything blends. It should look a bit thick with a golden-brown color.
- Soak your steak:
- Pour your mixture over the flank steak in the bag. Close it tight, pushing out as much air as you can. Softly squeeze the bag so every bit gets covered. Stick it in the fridge for at least 2 hours, but leaving it overnight makes it super soft as the citrus has more time to break down the tough bits.
- Get ready to cook:
- Heat up your grill to high, about 450-500°F. Scrub and oil the grates so nothing sticks. Take the meat out about 20 minutes before cooking so it's not ice cold.
- Cook it just right:
- Using tongs, set the soaked steak on the hot grill. Throw away the used soak. Brush some BBQ sauce on top if you want. Let it cook without touching for 5-10 minutes depending on how thick it is. Flip once and brush the other side with BBQ sauce. Cook another 5-10 minutes.
- Check if it's done and let it sit:
- Use a meat tool to check how done it is. For pink in the middle, go for 135°F inside. Take it off, brush with more BBQ sauce if you want, and wait 5 minutes before cutting so the juices stay in.
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Worcestershire sauce is my hidden trick in this dish. My grandpa, who cut meat for 40 years, showed me how this stuff adds a richness that goes perfectly with beef. Whenever I cook this, I think back to summer nights on his deck, watching him work wonders on the grill.
Perfect Timing Matters
The soak has sour stuff that makes meat tender, but you can actually over-do it. If you leave it more than 24 hours, the acids start breaking down too much meat, making it mushy instead of tender. For best results, aim for 8-12 hours of soaking time. This lets the flavors get deep inside without ruining how the meat feels when you eat it.
Serving Suggestions
This easy flank steak works great many ways. Cut it thin across the grain for awesome street tacos with quick-soaked onions and cilantro. For a big dinner, put bigger slices with roasted veggies and green sauce. It's also great on salads, especially with spicy greens, blue cheese, and light dressing. Want a party snack? Slice super thin and put on little toast bits with spicy cream sauce.
Mastering the Temperature
Flank steak tastes best when it's still pink inside or just barely cooked through. For pink inside, take the steak off when it hits 135°F inside, as it'll keep cooking a bit while resting. For medium, aim for 145°F. Cooking it more than this makes the meat tough, undoing all the work your soak did. If you've got guests who like different levels of doneness, cook to pink inside first, then put the well-done pieces back on the grill a bit longer after cutting.
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Get good at this soak and flank steak might become your favorite go-to meal for any event.
Frequently Asked Questions
- → How long should I soak the flank steak?
You'll want to soak the flank steak for at least 2 hours but you can go up to 24 hours. The longer you let it sit, the more the citrus juices and spices will soften the meat and add flavor.
- → How hot should my grill be for cooking flank steak?
Get your grill really hot (about 450-500°F). The high heat will quickly brown the outside of the steak, keeping the juices in while making a tasty crust.
- → How can I tell when my flank steak is ready?
For pink in the middle, cook about 5-7 minutes on each side. For more done, go for 8-10 minutes each side. The inside should be 130-135°F for pink middle, 140-145°F for medium, and 150-155°F if you want it more well done.
- → Do I need to let the steak sit after cooking?
Yes, give your steak a 5-10 minute break after it comes off the grill. This lets all the juices spread back through the meat, so it'll be more tender and flavorful when you eat it.
- → What's the best way to cut flank steak?
Always cut flank steak across the grain. This means cutting through the muscle fibers, which makes each bite easier to chew. Thin slices at a slight angle work best.
- → Can I use this soak for other meats?
You bet! This citrus mix works great with skirt steak, sirloin, chicken breasts, or even pork. Just change how long you soak them based on the meat (less time for softer cuts).