A flavorful and tender grilled flank steak recipe with a Mandarin-inspired marinade.
Prepare the marinade by combining minced garlic, chopped scallions, soy sauce, sugar, sherry, salt, pepper, and vinegar in a mixing bowl.
Ensure the sugar dissolves completely for an even flavor distribution.
Score the flank steak by making shallow crosshatch cuts on both sides with a sharp knife.
Scoring helps the marinade penetrate deeper into the meat.
Place the steak in the marinade, ensuring it is fully coated, and refrigerate for at least 3 hours or overnight.
Marinating overnight enhances the flavor and tenderness of the steak.
Preheat the grill to medium-high heat. Remove the steak from the marinade and let it come to room temperature.
Bringing the steak to room temperature ensures even cooking.
Grill the steak for about 4-5 minutes per side or until it reaches your desired level of doneness.
Use a meat thermometer to check the internal temperature for precise doneness.
Let the steak rest for 5 minutes, then slice it thinly against the grain.
Slicing against the grain ensures the steak is tender and easy to chew.
Serve the steak with your choice of sides, such as rice, potatoes, or a fresh salad.
Garnish with additional chopped scallions for a fresh touch.
