Chive and garlic marinated flank steak

  • Preparation 15 min
  • Refrigeration 1 h
  • Cooking 8 min
  • Servings 4
  • Freezing I do not suggest

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Marinade

  • ⅓ cup (80 ml) tamari (or soy sauce)
  • ¼ cup (60 ml) olive oil
  • ¼ cup (60 ml) fresh chives, finely chopped
  • 4 garlic cloves, finely minced
  • 2 tbsp (30 ml) white wine vinegar
  • 1 tbsp (15 ml) honey
  • 1 tsp (5 ml) smoked paprika
  • ½ tsp (2.5 ml) freshly ground black pepper
  • ¼ tsp (1.25 ml) red pepper flakes (optional)

Flank steak

  • 1 ½ lb (680 g) beef flank steak
  • Fresh chives, finely chopped, for serving

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Preparation

  • In a bowl, whisk all the marinade ingredients together until the honey is fully dissolved.
  • Divide the marinade into two equal portions. Set the first half aside in an airtight container in the refrigerator. This will be the finishing sauce. Never let it come into contact with the raw meat.
  • Place the flank steak in a dish or zip-lock bag and pour in the second half of the marinade. Coat the meat well and refrigerate for 1 hour.
  • Remove the flank steak from the fridge 30 minutes before cooking to bring it to room temperature. Pat off the excess marinade. Dry meat gets a better sear on the grill. If one piece is thicker than the other, pound it down slightly for even cooking.
  • Preheat the barbecue to maximum heat and oil the grates.
  • Grill the flank steak about 3 to 4 minutes per side, depending on thickness, until it reaches an internal temperature of 130 °F (54 °C) for medium-rare. The temperature will continue to rise during resting.
  • Remove the meat from the grill and wrap it tightly in aluminum foil. Let it rest for 5 minutes maximum. No longer, or it risks cooling down too much.
  • Slice thinly against the grain. Spoon the reserved finishing sauce over the top, sprinkle generously with fresh chives, and serve immediately.