My mother’s simple flank steak marinade is still one of my favorites. My parents were not big barbecue people but hamburgers and flank steaks were almost always grilled outside. This simple marinade adds a lot of flavor to the flank steak even though it’s only got a few ingredients. You can use fresh or dried parsley but I would also use fresh garlic.
If your flank steak is really large, you may want to increase the quantities a bit. If you like, you can make thin slashes against the grain so the marinade penetrates more but I usually don’t bother. After grilling, let the meat rest ten minutes or so, covered with foil. Then slice against the grain at a 60 degree or so angle to make really thin pieces of steak.
Mom’s Flank Steak Marinade
- a couple of tablespoons of olive oil
- an equal amount of lemon juice
- a garlic clove or two, crushed or diced
- salt and pepper to taste
- a bit of parsley
- Marinade a few hours and barbecue.