Grilled Marinated Flank Steak

Grilled Marinated Flank Steak
4.5 from 2 ratings
Flank steak is a slightly more afforadable cut of beef that goes great in tacos. You'll have ample leftovers, which will go great on a robust salad the next day.This recipe originally appeared in The Chicago Tribune.
Prep Time
Cook Time
how to grill flank steak
Total time: 2.48 hours
  • chipotle marinade, see recipe below
  • 3 3/4 pound flank steaks
  • 2 cup wood chips, preferably hickory
  • salt, freshly ground black pepper
  • 1/3 cup red wine vinegar
  • 1 tablespoon dried oregano
  • 2 chipotle peppers in adobo
  • 2 garlic cloves, chopped
  • 1 teaspoon packed dark brown sugar
  • 1/2 cup olive oil
  1. Pour the marinade over 3 3/4 pounds flank steak in a shallow nonreactive dish. Cover and let stand at room temperature, turning them once or twice, 2 hours.
  2. Prepare a charcoal or gas grill for high heat. Wrap 2 cups wood chips partly in foil, creating a small packet that is open at the top. Set the packet on the hot coals or hot lava stones; position the grill rack about 6 inches above the heat source.
  3. When the wood chips are smoking heavily, place the steaks on the rack. Cover; grill, 3 1/2 minutes. Turn steaks; grill, 3 1/2 minutes. Rake the coals to one side of the grill, or on a gas grill, lower the heat to medium, and continue to grill the steaks, 6 minutes for medium-rare.
  4. Transfer steaks to a cutting board, tent with foil, and let stand 10 minutes. Carve the steaks at a slight angle across the grain into very thin slices; serve hot, warm or cold with salt and pepper to taste.
  5. In a blender, combine 1/3 cup red wine vinegar, 1 tablespoon dried oregano, 2 chipotle peppers in adobo, 2 garlic cloves, chopped, and 1 teaspoon packed dark brown sugar; process until fairly smooth.
  6. With the motor running, add 1/2 cup olive oil; the marinade will thicken slightly.