
Grilled flank steak is a fantastic option for a quick and flavorful meal, and when paired with a creamy, spicy sriracha mayo, it elevates the dish to a whole new level. This recipe is perfect for weeknight dinners, backyard barbecues, or even meal prepping for the week. It’s all about maximizing flavor with minimal effort. This guide provides everything you need to create the perfect grilled flank steak with sriracha mayo, from selecting the right cut of meat to mastering the art of grilling and crafting the perfect sauce. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more!
**Why Flank Steak?**
Flank steak, also known as London broil, is a relatively lean cut of beef taken from the abdominal muscles of the cow. It’s known for its rich, beefy flavor and relatively affordable price point. However, because it’s a tougher cut, it requires proper preparation and cooking to ensure tenderness. The key is to marinate it to break down the muscle fibers and grill it quickly over high heat, then slice it thinly against the grain. When cooked correctly, flank steak is incredibly juicy and flavorful.
**Why Sriracha Mayo?**
Sriracha mayo is the perfect condiment for grilled flank steak because it adds a creamy, spicy, and slightly tangy element that complements the rich beef flavor beautifully. The coolness of the mayo balances the heat of the sriracha, creating a harmonious blend of flavors that will leave you wanting more. Plus, it’s incredibly easy to make with just a few simple ingredients.
**Ingredients:**
**For the Flank Steak:**
* 1.5 – 2 lbs Flank Steak
* 1/4 cup Soy Sauce: Adds umami and saltiness, crucial for tenderizing and flavoring the meat.
* 1/4 cup Olive Oil: Helps to tenderize the steak and prevents it from sticking to the grill.
* 2 tablespoons Rice Vinegar: Adds a tangy element that balances the richness of the steak and enhances flavor.
* 2 cloves Garlic, minced: Provides a pungent and aromatic flavor.
* 1 tablespoon Brown Sugar: Adds a touch of sweetness that helps caramelize the steak on the grill.
* 1 tablespoon Sriracha Sauce: Adds a touch of heat to complement the spicy mayo. Adjust to your preference.
* 1 teaspoon Ground Ginger: Adds a warm and subtle spicy note.
* 1/2 teaspoon Black Pepper: Enhances the other flavors and adds a bit of bite.
* 1/4 teaspoon Red Pepper Flakes (optional): For extra heat, if desired.
* Salt, to taste: Adjust to taste based on the soy sauce and other seasonings.
**For the Sriracha Mayo:**
* 1/2 cup Mayonnaise: Provides the creamy base for the sauce. Use a high-quality mayonnaise for the best flavor.
* 2-3 tablespoons Sriracha Sauce: Adjust to your desired level of spiciness.
* 1 tablespoon Lime Juice: Adds brightness and acidity to balance the heat and richness.
* 1/2 teaspoon Honey or Maple Syrup: Adds a touch of sweetness to balance the heat and acidity.
* 1/4 teaspoon Garlic Powder: Enhances the savory flavor.
* Pinch of Salt: To taste, to balance the other flavors.
**Equipment:**
* Large Ziplock Bag or Container: For marinating the flank steak.
* Grill: Gas or charcoal grill, preheated to medium-high heat.
* Tongs: For safely handling the steak on the grill.
* Meat Thermometer (optional): To ensure the steak is cooked to the desired doneness.
* Cutting Board: For slicing the steak.
* Sharp Knife: For slicing the steak thinly against the grain.
* Small Bowl: For mixing the sriracha mayo.
* Whisk or Spoon: For mixing the sriracha mayo.
**Instructions:**
**1. Marinate the Flank Steak:**
* In a large Ziplock bag or container, combine soy sauce, olive oil, rice vinegar, minced garlic, brown sugar, sriracha sauce, ground ginger, black pepper, and red pepper flakes (if using). Mix well to ensure all ingredients are combined.
* Add the flank steak to the marinade, making sure it is fully coated. Seal the bag or cover the container and place it in the refrigerator for at least 2 hours, or preferably overnight. The longer the steak marinates, the more tender and flavorful it will be.
**2. Prepare the Sriracha Mayo:**
* While the steak is marinating, prepare the sriracha mayo. In a small bowl, combine mayonnaise, sriracha sauce, lime juice, honey or maple syrup, garlic powder, and a pinch of salt.
* Whisk or stir well until all ingredients are thoroughly combined and the sauce is smooth and creamy. Taste and adjust the seasoning as needed, adding more sriracha for extra heat, lime juice for more tang, or honey for more sweetness.
* Cover the bowl and refrigerate the sriracha mayo until ready to serve. This allows the flavors to meld together and the sauce to thicken slightly.
**3. Preheat the Grill:**
* Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Make sure the grill grates are clean and lightly oiled to prevent the steak from sticking. A hot grill is essential for creating a good sear on the outside of the steak while keeping the inside juicy.
**4. Grill the Flank Steak:**
* Remove the flank steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This helps it to sear properly on the grill.
* Place the steak on the preheated grill and cook for 4-5 minutes per side for medium-rare, or 5-6 minutes per side for medium. Use a meat thermometer to ensure the steak is cooked to your desired doneness. For medium-rare, the internal temperature should be 130-135°F (54-57°C), and for medium, it should be 135-145°F (57-63°C).
* Avoid overcooking the flank steak, as it can become tough and dry. The key is to cook it quickly over high heat to sear the outside while keeping the inside juicy and tender.
**5. Rest the Steak:**
* Once the steak is cooked to your desired doneness, remove it from the grill and place it on a cutting board. Cover it loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
**6. Slice the Steak:**
* After the steak has rested, use a sharp knife to slice it thinly against the grain. Slicing against the grain means cutting perpendicular to the direction of the muscle fibers. This shortens the fibers, making the steak easier to chew and more tender.
* Slice the steak at a slight angle for the best presentation. Arrange the sliced steak on a serving platter.
**7. Serve:**
* Drizzle the sriracha mayo generously over the sliced flank steak.
* Garnish with chopped green onions, sesame seeds, or a sprinkle of red pepper flakes for added visual appeal and flavor.
* Serve immediately and enjoy!
**Tips for Success:**
* **Marinating Time:** For best results, marinate the flank steak overnight. This allows the flavors to fully penetrate the meat and helps to tenderize it.
* **Grill Temperature:** Ensure the grill is hot before placing the steak on it. A hot grill will sear the outside of the steak quickly, locking in the juices and creating a flavorful crust.
* **Doneness:** Use a meat thermometer to ensure the steak is cooked to your desired doneness. This is the most accurate way to avoid overcooking or undercooking the steak.
* **Resting:** Don’t skip the resting period! Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful final product.
* **Slicing:** Always slice the steak against the grain. This is crucial for ensuring the steak is tender and easy to chew.
* **Spice Level:** Adjust the amount of sriracha sauce in the mayo to your preferred level of spiciness. Start with a smaller amount and add more to taste.
* **Variations:**
* **Citrus Marinade:** Add orange or lemon juice to the marinade for a brighter, more citrusy flavor.
* **Herb Marinade:** Incorporate fresh herbs like rosemary, thyme, or oregano into the marinade for an aromatic twist.
* **Asian-Inspired:** Use sesame oil, ginger, and garlic in both the marinade and the sriracha mayo for an Asian-inspired flavor profile.
* **Sweet and Spicy:** Add a touch more honey or maple syrup to the sriracha mayo for a sweeter flavor.
* **Serve it in Tacos or Bowls:** This flank steak and sriracha mayo are amazing in tacos, lettuce wraps, or bowls with rice and your favorite toppings.
**Serving Suggestions:**
* **Grilled Vegetables:** Serve the flank steak with grilled vegetables such as bell peppers, onions, zucchini, and asparagus for a complete and balanced meal.
* **Rice or Quinoa:** Serve the steak over a bed of rice or quinoa for a heartier meal.
* **Salad:** Pair the flank steak with a fresh salad for a lighter option.
* **Sandwiches or Wraps:** Use the sliced flank steak to make delicious sandwiches or wraps with your favorite toppings.
* **Tacos or Burritos:** This flank steak is perfect for tacos or burritos. Add your favorite toppings like salsa, guacamole, and sour cream.
**Make Ahead Tips:**
* The flank steak can be marinated up to 24 hours in advance. This allows the flavors to fully penetrate the meat.
* The sriracha mayo can be made up to 3 days in advance and stored in the refrigerator.
* You can grill the flank steak ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, slice the steak and reheat it gently in a skillet or microwave.
**Nutritional Information (estimated, per serving):**
* Calories: Approximately 400-500
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 5-10g
*Note: Nutritional information may vary depending on specific ingredients and portion sizes.*
**Conclusion:**
This grilled flank steak with sriracha mayo recipe is a surefire way to impress your family and friends with minimal effort. The combination of the rich, flavorful steak and the creamy, spicy sauce is simply irresistible. With just a few simple ingredients and easy-to-follow steps, you can create a restaurant-quality meal in the comfort of your own home. So fire up the grill and get ready to enjoy a flavor-packed grilling adventure that will leave you craving more! This recipe is versatile and easy to adapt to your own preferences, so feel free to experiment with different marinades, spices, and serving suggestions to create your own signature dish. Happy grilling!
Enjoy this delectable dish and remember to adjust the Sriracha levels to your preferred taste. The beauty of this recipe lies in its adaptability – so feel free to experiment and make it your own!