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Grilled Flank Steak




Serves 4-5

1 beef flank steak  (about 2 lbs)


Place the steak on a cutting board and pierce all over with a two-pronged meat fork. This will help the meat absorb the marinade:




2 Tbsp soy sauce

2 Tbsp lemon juice

1 clove garlic, minced

½ tsp anise seed

1/8 tsp pepper


Add all ingredients to a plastic bag. Add the steak and turn to cover the meat with the marinade. Refrigerate the steak for 1-3 hours.


Heat the grill to high. Clean the grate with a wire brush. Grease the grate with oil on a paper towel. Turn off one of the burners, leaving one on. Grill the meat over the OFF burner (indirect heat). I recommend cooking to about medium doneness. Brush with additional marinade during cooking.


Place the meat on a cutting board. Carve diagonally across the grain into ½” slices.



This is excellent with grilled mushrooms and wild rice.


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