Steak house-style grilled marinated flank steak from The Food Lab: Better Home Cooking Through Science (page 343) by J. Kenji López-Alt

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Notes about this recipe

  • jenburkholder on May 26, 2025

    We very much enjoyed this flank steak as a day-early Memorial Day dinner. Marinated 8 hours, skipped the Marmite and used miso for umami instead of anchovies since I was out. Husband grilled perfectly and the drizzled sauce was quite tasty.

  • mharriman on September 27, 2022

    As others have noted, the marinade for the steak is delicious, and the set-aside marinade turned-to-sauce makes a great topping. I marinated my 2 Lb flank steak for 18 hours. My husband grilled it as instructed, and it turned out juicy and flavorful. Served with baked potatoes, steamed broccoli, and tossed salad for a traditional steak dinner. Fantastic!

  • gallucci on May 12, 2022

    Really delicious marinade! I cooked half of a 2 lb flank steak so halved the marinade. Subbed 1 tsp fish sauce since I didn't have anchovies on-hand. Marinated 7 hours in fridge and cooked as directed on Weber kettle over 2/3 chimney of hot coals dumped into the Slow 'n Sear. Got a beautiful char in under 3 minutes per side, and then moved to the cool side for just another 3 minutes to get to temp. Marinade flavor really permeated the meat, and a tiny drizzle of the reserved marinade was a nice addition. Actually had a bit left over - sliced it super thin and served over mizuna salad with the marinade as a dressing. Excellent!

  • Delys77 on May 03, 2021

    Great little sauce, and very easy to put together. It really is like a better A1. I was out of shallot so went with just a bit of onion that i had rinsed under cold water and it was all good.

  • Barb_N on July 26, 2020

    My new go to flank steak marinade. Our socially distanced guests raved about it and asked for the recipe. Eight hours of marinating was perfect. Subbed TJs umami powder for marmite; the rest of the ingredients are always in my kitchen. Served with a green salad, duck fat roasted potatoes and the last of the asparagus.

  • twoyolks on July 24, 2017

    This is a great marinade. The flavor really compliments the steak well. I marinated it for close to 11 hours and I'd reduce the marinade time in the future as it almost overpowered the steak. The "sauce" was too strong for the steak but made a great dipping sauce for french fries.

  • bwhip on July 01, 2017

    Excellent! One of our all-time favorite marinated flank steak recipes. Wonderful umami bomb of flavor. The only ingredient we didn't use was the marmite, as it wasn't immediately available. I liked the suggested grilling technique as well, using the hot part of the grill for three minutes each side, then moving to the side of the grill with indirect heat to finish, making sure the meat was nicely cooked without being overly charred.

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