Because flank steak is a lean cut of meat that can be tough, the best way to cook tender flank steak is hot and fast. We included directions for both the grill and the broiler so you can enjoy this meal all year long.
Ingredients for the Marinade
- 1 teaspoon extra-virgin olive oil
- I teaspoon soy sauce
- 2 tbsp. lime (or lemon) juice
- 2 tbsp. packed light brown sugar
Ingredients for the steak
- 1kg flank steak
- Salt to taste
- Chibundiro with or without chillies
In a large bowl, whisk together olive oil, soy sauce, lime juice, and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes, up to 2 hours.
Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remember that there’s soy sauce in the marinade) and chibundiro.
To grill: Preheat grill to medium-high. Place steak on grill and cook to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
To broil: Preheat oven broiler to high. Place steak on a sheet pan and cook, turning once halfway through, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
Let rest before slicing and serving.