Flank is an economical cut of beef that benefits from marinating and is perfect for the grill.
Being budget friendly makes this an ideal meal for any family, says the barbecue champion and mother of three.
Diva Q Garlic, Soy and Rosemary Marinated Flank Steak
1 kg (2 lb) flank steak
250 ml (1 cup) soy sauce
125 ml (1/2 cup) rice wine vinegar
50 ml (1/4 cup) finely chopped fresh rosemary
30 ml (2 tbsp) minced garlic
30 ml (2 tbsp) sorghum molasses
15 ml (1 tbsp) granulated onion powder
15 ml (1 tbsp) freshly ground extra coarse black pepper
Place flank steak into a 4-litre (1-gallon) self-sealing plastic bag. Mix remaining ingredients together and pour marinade over flank steak. Seal bag, removing as much air as possible.
Marinate overnight in fridge, turning bag over a couple of times to ensure even distribution of the marinade.
Heat grill to medium-high.
Remove flank steak from marinade. Discard remaining marinade. Grill flank steak to rare or medium-rare (50 C to 55 C/120 F to 130 F). Remove from grill and let rest for 10 minutes.
Cut flank steak across grain. Sprinkle slices with kosher or sea salt and freshly cracked black pepper just before serving.
Makes 4 generous servings.
Source: Danielle Dimovski (Diva Q), host of "BBQ Crawl."Suggest a correction