Let’s cut to the chase. Some beef cuts are tender (think Tenderloin, Ribeye, Flat Iron, New York Strip) and some are a little more tough (Flank Steak, Top Round, Skirt Steak). They don’t have to stay that way, though. The tougher cuts really are tender at heart – they just need a little more TLC and voilà! You have a juicy, flavorful piece of beef to enjoy.
How can you tenderize and add flavor? With a marinade.
This week I had a Flank Steak to grill so I looked in my go-to beef recipe search engine, www.beefitswhatsfordinner.com, to see what I could throw together with what I already had on hand. This Ginger-Soy Marinade was the winner. It was tangy with a hint of sweetness.
Speaking of Flank Steak, visit Food52 and The Chew‘s Dan Churchill for more easy tips and 3 delicious sauces: The Perfect Flank Steak is Easy—and So Are These 3 Sauces.
1/3 cup soy sauce
2 tablespoons fresh lemon juice
2 tablespoons honey
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
1 teaspoon freshly grated lemon peel
- Combine all ingredients in small bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.
- Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Pat steaks dry with paper towels to remove excess marinade to prevent flare-ups on your grill.
- If cooking a cut of beef with long muscle striations (like Flank Steak, Skirt Steak and Tri Tip), make sure to slice against the grain. This is very important! Read why here.