Awesome Flank Steak Marinade (& Grilled Flank Steak!)
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- Опубликовано: 13 июн 2024
- This simple flank steak marinade recipe makes it easy to make amazing flank steak, make it shine, and get that extra flavor for the perfect grilled flank steak every time. Fire up the grill! Perfect for skirt steak, too.
CHAPTERS:
0:00 Intro
0:32 Ingredients
1:58 Whisk
2:09 Marinate
2:54 Variations
3:03 Marinating Time
3:32 Grilling
3:57 Slice
4:05 Taste
4:17 More Recipes
THINGS YOU’LL NEED:
1/2 cup soy sauce
1/4 cup olive oil
2 tablespoons white vinegar or use apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey or brown sugar
1 tablespoon spicy brown mustard or use Dijon mustard
4 cloves garlic minced
1 tablespoon hot sauce or more to taste
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cumin
Salt and pepper to taste
1.5 pound flank steak
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #marinades #steak #recipe #marinade 
Хобби
The look on your face when tasted it said it all! That was a genuine "this is so good" reaction!
Seriously. I LOVE this. YUM.
Flank steak takes the marinade so well and it makes great fajitas. Fantastic recipe Mike!
Yep I could eat that! Thanks for sharing.
Thank you Mike .
I'll be doing this for tonight.
I have a 600oz thick rump steak I'll be getting out of the freezer shortly.
Yumm, cant wait !
I've made this a couple of times now. I love how this has so many ingredients, yet nothing is too much. The soy sauce adds a nice fermented salty flavour, the mustard honey and vinegar are still present. And these complex flavours are still noticeable even if you make this really really spicy. Every ingredient gets to play their role.
So glad you like it! Good flavor balance makes such a huge difference in cooking!
Looking for a steak marinade and this looks amazing and i have all the ingredients! Using a skirt steak and its already marinating in a bag! Cant wait til tomorrow to try! Ty so much! 😃🥩
Plus, I just subscribed 😁
Hope you enjoy - let me know how it goes!
I will be trying this. thanks
Enjoy!!
Thanks for this. I am going to try this on shoulder ( "cross-rib" ) steak today. I like a long marinade time ie, overnight, seems to work well for flank, pre-fajitas. Marinades are the chefs go-to secrets for tough cuts of meat.
Outstanding! Enjoy the steak!
I made this marinade, but I made the mistake and got several skirt steaks instead. It turned out very, very good!! This will be my go-to marinade from now on! Great videos...I'm cooking them all.
Excellent! glad you like it! I use this one constantly.
This is such an Underrated Channel! He definitely should be in the 1 plus million subscribers club! I hope he achieves it!
Thank you so much. Very motivational!
@@ChiliPepperMadnessI’m serious. The World is missing out!
Madness Mike🌶 You are very structured, you must be an engineer of some sort😉
Excellente, as usual Mike. This is great for fajitas! I live in South Texas, which is to say my cooking is heavily influenced by my Mexican friends. We use what we have for marinades, but almost never the same twice. Food is our social interface, so a very significant part of our culture. We use wild hog, fish, chicken, and venison, whatever is available.
Thanks. Yes, I do LOVE a good Carne asada. SO good!
@@ChiliPepperMadness uso Cerdo salvaje a la parrilla!
Watched a few flank recipes before landing on this one. Mine is in the marinade right now. 👌
Hope you enjoy.
A+ video
Thanks!
LOOKS GREAT going to try that out. Wonder if you could smoke it?
I think you could get a bit of smoke on it, then a quick finish on the grill. It's a pretty thin cut, so watch for that.
I'll let you now
Great marinade, I’m not a huge fan of flank but assume this works equally well on skirt and flap?
Thanks! Yes, it's great with other cuts.
I love your overall’s please tell I need details!!!!!
I think that is an apron.
Sup mike, this looks awesome as always, I'm going to try this Saturday, family picnic and fishing, always try as seen, in mind know will try after with Inglehoffer hot pepper mustard, not sure if you've had it? Nice to have another recipe or two.. always can improvise.. was planning red chimichurri but something new, for tacos would you reserve some marinade? Or use like chimichurri or salsa Verde? Tyvm tc
Some chimichurri or salsa verde sounds awesome!
@@ChiliPepperMadness ty Mike, wasn't sure if could use marinade as a sauce, will have salsa Verde for tacos, think will buy an Xtra flank because we sometimes snack by grill🥺😂🤣
Yeah, man. Sounds awesome. I actually have had Inglehoffer. Would be great for this. Nice flavor. For sure reserve some for a nice addition to your chimichurri. I like the way you think. Enjoy!
@@ChiliPepperMadness 👊 ty Mike. Very inspiring channel, I love it.
Actually going to make that chimichurri, and make a salsa Verde.. can pick. Grilling chicken Sunday so why not lol. Tyvm
@@ChiliPepperMadness sup mike, big hit, everyone loved it, I seved both a spicy chimichurri with hot pepper mustard and a salsa Verde.. making your menemen eggs for breakfast, be first time just saw video. Have extra sauces for grilled chicken dinner, well thighs lol. Should get few more subscribers.. tyvm👍
This is also good on skirt steak.
Absolutely!
This looks delicious and because flank is still somewhat affordable, I'll be trying it out. I don't have a bbq but I presume I can do this in cast iron? I have another question for you though. A friend gifted me with some Amazon Yellow chillis. They're dried, bright yellow and from Columbia. I can't seem to find much info on them, except that the longer you cook them, the hotter they get. Are you familiar with them and if so, any ideas of how to use them? Many thanks.
Absolutely. Get it nice and hot, and a beautiful sear! Cast iron is GREAT for flanks steak. Let me know how it goes! For the Amazon yellow chilies -- It's hard to know exactly what they are. Dried pods can be ground to powders or flakes for seasoning, or rehydrated and turned into sauces or wet rubs. Since you said they're hot, you can really do either and use them sparingly. I would incorporate them into a nice mix of other ingredients for a different marinade, but also use for a spice mix, and definitely potential sauces. I have a LOT of recipes on the main site for this sort of thing. Sorry the long answer.
@@ChiliPepperMadness Thank you so much for your thoughtful reply. I'm off to go through your site to see what I can come up with! 🙏
Perfect for summer dish. What other cuts would you recommend besides the flank? Flank has tendency to be tough, I’m afraid my family would not enjoy it. Thanks!
If you want to avoid flank steak, this recipe is great for skirt steak as well. It will work with just about any cut!
It's not a tendency: it's a tough cut that's why it's cheap. It's not meant to be cooked like a tender cut imho. I've tried it before and it's not enjoyable, sure marinade can make it better but it's still not a pleasant cut to eat like this. This cut is meant for recipes that call for stewing for some time. Like, I would just rather cook a burger with my own chimichurri sauce than to treat this cut like prime steak.
i was wondering if you could do this in a cast iron pan as i dont have a BBQ?
Yes, absolutely. It won't be grilled flank steak but you will still have a very tasty steak on your plate!
Chef Mike, do you also gave a recipe for charro beans?
No video yet, but I've got an awesome recipe on the website! www.chilipeppermadness.com/recipes/charro-beans/
Do you know how long this marinade would last on it's own if I made it a few days before needing it? It looks great.
Sure. You can store this marinade in the fridge for up to 3-5 days, depending on a number of factors. Just be sure to refrigerate it promptly and then check before using.
@@ChiliPepperMadness thanks!
Mike have you ever used pineapple in this marinade? I'm thinking of the marinade used at one of my all time fav tex mex restaurants pappasito's for their beef fajitas
I like it this way more but you can definitely use pineapple. It contains enzymes, which means that it can help tenderize the meat even more. Let me know how it goes ;-)
@@ChiliPepperMadness got it. Thank you. I'm doing your recipe for tonight's grilled flank steak 🥩
@@ChiliPepperMadness i created your marinade this afternoon - sat in frig for 3 hours - grilled the flank steak and my wife said it was the best we've done! I struggled internally to give you credit 😂 But my good morals won over and i told her 😂 thanks for this Mike
Haha, dang! Go ahead and take the credit and resulting love. LOL. =)
Wow We Wow.... I wonder how this would do to a New York Strip Steak?
If you want to experiment with different flavors, you can definitely do it. This marinade helps tenderizing the meat. So while NY strip steak is already more tender than flank steak, marinating it will infuse even more flavors. You may enjoy it or may not - it's very personal. But please come back to let me know how it goes!
How much salt and pepper did you use?
Probably 1/2 teaspoon each, though I tend to salt a few times as I go along.
@@ChiliPepperMadnessif I put them in a bag, would you massage the marinade through the day?
Yep, I usually a bag. Makes for easier (and cleaner!) massaging. =)
Can you reduce to leftover marinade to make a nice sauce or glaze? Seems a shame to waste all that goodness.
Yes, absolutely! That would really concentrate the flavors.
Hello sir! Do you ever make jerky? Would love a spicy beef jerky recipe! HINT!
I do!! I don't have any videos here, but I am the author of "The Spicy Dehydrator Cookbook", and I have an chapter on jerky there. Here is a link. I hope you'll check out out. www.chilipeppermadness.com/chili-pepper-cookbooks/the-spicy-dehydrator-cookbook/
CAN ANYONE SAY FAJITAS???????????????????????????????I am going to try this one too!
Oh yeah!
Maybe it's just me, but the measurements that you say you're using always look like much more in the containers.
These tiny ingredient bowls make a big difference visually 😂
Opps a piece of garlic got away. 1:20
Haha, those little bits can get away sometimes!
I don't think this cut should be cooked like a regular streak.
I usually just give mine a quick sear on either side and it's good to go.
Looks like your knife needs to be sharpened or thats one tough pc of meat but I like your recipe and your video👍🏻😁🇺🇸
Nah.
You should notice that RUclips has set your Like Button to say Unlike... You must be doing something RIGHT....
@ChiliPepperMadness .... Can you please make a video where you cook something and when you taste it you say it is disgusting? I mean let's be real, when you do a cooking video and "taste" your own product OF COURSE you are gonna say it delicious, amazing, outstanding, etc etc. BE DIFFERENT MAN! Go Soma Yukihira style and make peanut butter squid and tell us how bad it is or something!
I kind of think "no" on this one. LOL.
@@ChiliPepperMadness meh, worth a shot!