Rye Marinated Flank Steak Recipe
This is a continual favourite in The Hot Line test kitchen. The rye/soy marinade flavours and tenderizes the beef beautifully. We like to use a 'marinade turbo charger' which is basically a set of thick needles that help break up the meat so that the marinade can soak into it a bit better. This gadget is available at, yes, you guessed it: Barbecues Galore.
- 1/4 cup packed brown sugar
- 1/4 cup chopped green onions
- 1/4 cup rye whisky
- 1/4 cup soy sauce
- 1/4 cup mustard (Dijon or whole grain both work)
- Salt and pepper to taste
Assemble your ingredients.
Unwrap your steak. You may need help with this part of the recipe
Use the marinade turbo charger to loosen up the fibres of the flank steak. If you don't have a marinade turbo charger then take a sharp knife and make multiple, thin, deep cuts throughout the steak.
Mix all of your ingredients together and pour on your steak. Try to make sure that the entire steak is covered. Let the steak sit in the marinade for at least 12 hours. 24 is better.
Get your barbecue surface hot and grill your steak for approximately three minutes per side. You do NOT want to overcook flank steak.
Retain the left over marinade and boil to get rid of all the scabies and icky bits. Don't let it boil too long - all the sugar in this marinade will start to burn easily and you'll wind up with a blackened syrup. Trust us on this.
Let steak rest for 5-10 minutes before you slice it.
Slice against the grain as thin as possible.
Top the sliced steak with some of the boiled marinade and enjoy.