This marinade was legendary in my house growing up. And I have vivid memories of my mom prepping the marinade a day in advance so that the flank steak could go for an overnight soak before being grilled over an open flame. The result was a perfectly seared steak with a caramelized crust shout-out to the honey and a tender center that offered hints of the sweet and tangy flavors from the Asian-inspired blend. A quick tip for marinades: Make the most of sealable plastic bags to minimize cleanup and provide easy opportunities to swish the ingredients around the food item so it gets an even coating on all sides. Craving more?
One of the main things I was excited about when we moved out of the city was being able to grill. Silly Cliftons! Just make sure not to overcook it, let it rest after grilling and most importantly of all, slice it thinly against the grain.
Sweet and Spicy Grilled Flank Steak. Twice-Cooked Mock Tandoori Chicken. You may think you don't have the time to marinate meat before grilling it, but it's time-consuming only if you think a marinade has to tenderize. As far as I'm concerned, there are only two goals in marinating: to add flavor and to promote browning and crispness. Neither of these requires long soaking, although dunking the meat while the grill heats contributes to a slightly greater penetration of flavor.