Last night I marinated a flank steak, then grilled it. I also grilled the asparagus. For the steak marinade I mixed up:
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup oil
- 1 clove garlic, minced
- 1/2 tsp black pepper
Score the steak (cut thin stripes across the grain), then put it in a gallon sized Zip-Lock bag to marinate for a few hours. Pull it out of the refrigerator about a half an hour before you plan to grill it so it can come to room temperature.
Once the grill is medium hot, grill it 7-10 minutes per side, until done to your liking, then let it rest for 10 minutes before slicing it thinly across the grain.
Grilling asparagus is super easy–as long as you don’t lose one through your grate! Start them after you take the steak off to rest.
Before grilling, pour a little olive oil on them and sprinkle with salt and pepper to taste. Roll them back and forth so the oil is all over. Lay them down cross-wise and turn them carefully until done to your liking, about 5 minutes for me.
If it’s grilling season where you live, here are some more recipes you might like:
- More beef marinades
- Flank steak rub
- Chicken Marinades
- Barbecued Corn with Parmesan Butter
- Grilled Corn on the Cob
- Barbecue Sauce