Grilled Flank Steak

Main Course

Recipe courtesy of Susan Ford, Publisher, Louisiana Kitchen & Culture magazine

Serves 6

  • ¼ cup soy sauce
  • 4 cloves garlic
  • 1 cup fresh cilantro leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 1 serrano or jalapeño pepper, optional
  • ¼ cup fresh lime juice
  • 1½ pound flank steak

Parsley Sauce:

  • 1 bunch flat-leaf parsley, washed and trimmed
  • 4 cloves garlic, chopped chopped
  • 1 cayenne, jalapeño or serrano chili, finely chopped, seeded if desired (optional)
  • 1 teaspoon Louisiana-style hot sauce
  • ⅓ cup red wine vinegar
  • ½ cup olive oil
  • 1 teaspoon black pepper
  • olive oil, as needed

Grilled Flank Steak

Grilled Flank Steak

Click image to enlarge





To make the marinade, place all ingredients (but steak of course) in a blender and blend until garlic and cilantro is finely minced.

Place the steak in a non-reactive flat bowl or baking dish or freezer-sized ziplock bag. Add blended mixture and turn steak to coat thoroughly.

Cover dish or close bag and refrigerate overnight or up to 36 hours, turning occasionally.
About an hour before grilling, remove steak from refrigerator and bring to room temperature. Prepare a medium-hot fire in a grill or preheat broiler to high.

Cook steak to desired degree of doneness, 3-4 minutes per side for rare. Remove from the heat to a platter and allow it to rest for 10 minutes.
Slice thinly across grain on the diagonal.
Parsley Sauce:
About an hour before you plan to serve the steak, place all sauce ingredients but the oil in the bowl of a blender; pulse a few times to chop, drizzling in olive oil as you go. You should be able to spoon the finished mixture, but it shouldn't be runny. Taste and adjust seasoning.
​Note: This marinade will help to tenderize the steak as well as provide the unique flavor that makes this steak different.


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