Flank Steak Marinade
Ingredients
- 50 g ¼ cup olive oil
- 50 g ¼ cup lite soy sauce
- 15 g 1 tbsp Worcestershire sauce
- 5 g 1 tsp Maggi all-purpose seasoning
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 3 sprigs rosemary about 10cm long or 1 heaped tbsp chopped
- 1 tsp dried thyme
- 1 tsp onion powder
- ½ tsp chilli flakes
- ½ tsp smoked paprika
- 15 g garlic smashed (about 3–4 cloves)
- 1 kg flank steak lightly scored and peppered
Instructions
- Marinate the Steak Place all the marinade ingredients into a glass bowl or zip-lock bag. Add the flank steak and massage well to coat. Cover and refrigerate for 3–6 hours, or up to 24 hours for deeper flavour. Turn and massage occasionally.50 g ¼ cup olive oil, 50 g ¼ cup lite soy sauce, 15 g 1 tbsp Worcestershire sauce, 5 g 1 tsp Maggi all-purpose seasoning, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 3 sprigs rosemary, 1 tsp dried thyme, 1 tsp onion powder, ½ tsp chilli flakes, ½ tsp smoked paprika, 15 g garlic, 1 kg flank steak
- Prepare to Braai Remove the steak from the fridge 30–60 minutes before cooking to come to room temperature. Meanwhile, heat your braai or grill until very hot.
- Grill the Steak - Braai the flank steak for 4–6 minutes per side, depending on thickness and desired doneness. You’re aiming for a nice char on the outside and juicy pink inside—medium-rare to medium is ideal for tenderness.
- Rest for 5–10 minutes. Slice thinly across the grain to shorten the muscle fibres and ensure tenderness.
- Serve with stir fry vegetables and rice
Notes
This marinade can be used for chicken and rump starters too