Omaha Flank Steak

This Midwest grilling classic soaks flank steak overnight in a bold, punchy marinade built on soy sauce, red wine vinegar, Worcestershire, dry mustard, and crushed garlic. The acid and salt work into the tight grain of the meat while you sleep, tenderizing it and loading flavor deep below the surface.

Flank steak is lean and muscular, so the overnight soak isn’t optional here. That long marinating time is what turns a tough cut into something tender enough to slice thin and eat without a fight. Grill it hot and fast, then always cut against the grain on a sharp diagonal for the most tender bite.

Chef Tips

• Pull the steak from the marinade and pat it dry before grilling. Wet meat steams instead of searing, and you want a good char on this.
• Grill over the hottest part of your fire for 4 to 5 minutes per side for medium-rare. Flank steak goes from tender to shoe leather fast once it passes medium.
• Let it rest 5 to 10 minutes under foil before slicing. The juices redistribute and won’t run all over your cutting board.
• The lemon juice in the marinade adds brightness that balances the heavy soy and Worcestershire. Don’t skip it.

Variations

• Use this same marinade on skirt steak or London broil with equally great results.
• Add a tablespoon of brown sugar to the marinade for a hint of caramelized sweetness on the grill.
• Slice leftovers thin for steak sandwiches or pile them over a salad with blue cheese and crispy onions.