This recipe is near and dear to my heart from Momma Maynard. My mom used to always make flank steak with mashed potatoes for Sunday dinners and birthdays. I actually used to think this is how steak normally tasted and was surprised when I had a steak without it! This marinade has been passed around to many friends and family because it's literally that good. So from my family to yours, hope you enjoy it as much as we do!
Prep Time: 5 minutes
Marinade Time: 24 hours
1/4 Cup soy sauce
3/4 Cup vegetable oil
2 Tablespoons white vinegar
3 Tablespoons honey
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
1/2 white onion, chopped
Combine all the above ingredients. Score both sides with a knife so the marinade can sink in. Place flank steak in a large ziploc bag. Pour the marinade over the top and place in refrigerator.
I typically do this the night before, so the next morning just flip the steak over so the marinade can get on both sides.
Take steak out of refrigerator 30 minutes before so it can warm up a bit. Grill about 7 minutes on each side for medium rare. Once cooked, let it rest on a cutting board for about 5 minutes. This allows all of the juices to stay inside the steak. If you cut the steak straight off of the grill all the flavor runs out.
Pair with mashed potatoes (and a nice robust Cabernet) and you have a Maynard favorite! Bon appetite!