This is one of my favorite marinades for beef. You can use Flank or Flat Iron steak. It is best with large garlic cloves. Salting is not necessary due to the soy sauce or Tamari. The Tamari is what makes it gluten free. Soy sauce has wheat as one of it’s main ingredients.
- 1 Flank or Flat Iron steak, about 1.5 pounds (grass fed)
- 1/3 cup garlic, truffle, or regular olive oil
- 5 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1/3 cup soy sauce or Tamari (gluten free)
- ¼ cup honey (best if organic, raw or unfiltered)
- 2 teaspoons freshly ground pepper
- 1 long dish with at least a 1-inch side
- plastic wrap or foil
- meat thermometer for grilling
- Add all ingredients to a shallow dish that has at least 1-inch sides. Stir ingredients well.
- Rinse meat under cool water.
- Place meat into dish with marinade.
- With a sharp knife, diagonally score the meat to about a 1/4 inch depth. This allows the meat to absorbed more marinade.
- Flip meat in marinade several times to coat.
- Cover with plastic wrap.
- Place dish with steak and marinade into refrigerator for at least 6 hours. Flip often. After flipping, spoon some of the marinade onto the up facing side.
- After 6 hours, preheat grill on low to medium.
- Place meat onto the grill. You will want the meat to be on the rare side. So cook for a short time. The meat should reach 130 oF (49 oC) to be rare. Never cut into meat to check the doneness. It will allow the juices to escape. And dry out the meat. Im addition, it can kill your presentation.
- Remove meat from grill. Let stand for 10 after removing from grill. Then cut very thin slices against the grain. Not allowing the meat to sit for 10 minutes can toughen the meat.
Grilling Temperatures for Beef
- 120o F (49o C): Rare
- 130o F (54.5o C): Medium rare
- 140o F (60o C): Medium
- 150o F (65.5o C): Medium well
- 160o F (71.1o C): Well done