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<!DOCTYPE html><html lang="en"><head><meta charset="utf-8"><meta name="viewport" content="width=device-width,initial-scale=1,maximum-scale=1,user-scalable=no,shrink-to-fit=no"><title>Tank Cooks Broiled Flank Steak</title><link rel="stylesheet" type="text/css" href="https://htlbid.com/v3/app.barstoolsports.com/htlbid.css"><script async src="https://htlbid.com/v3/app.barstoolsports.com/htlbid.js"></script><script>window.htlbid=window.htlbid||{},htlbid.cmd=htlbid.cmd||[],htlbid.cmd.push((function(){htlbid.setTargeting("pagetype","blog"),htlbid.setTargeting("authorId","63331"),htlbid.setTargeting("tags",["tank-cooks","flank-steak","broiled-flank-steak"]),htlbid.setTargeting("Verity_keywords",["tablespoon","little cut","accent garlic powder","la","meal","flank steak","minute","cup","while","pan","meat","broiler","oven","time","soysauce","bon appetit","same marinade","crosshatch pattern","next spring","brown sugar","monja monja","little dish","cooking","marinate","marinade","water","timer","thing","steak","smoke","puppy","point","plate","piece","monja","grill","elect","conch","color","bonja","side","note","hour","foil","cook","way","top","la.","half cup","nice coloring","roasted potato","other side","soy sauce","fresh ginger","tank cooks","recipe","heating element","dry cup wet cup","outside","nice flank steak","flat dish","addition","fridge","air fryer potato","couple","butter","bottle","boiler","little bit","little ziploc bag","fresh black pepper","olive oil","success"]),htlbid.setTargeting("Verity_IABv2",["210","216","215","218"]),htlbid.setTargeting("Verity_IABv3",["210","216","215","218"]),htlbid.setTargeting("Verity_positive","0.16"),htlbid.setTargeting("Verity_neutral","0.81"),htlbid.setTargeting("Verity_negative","0.03"),htlbid.setTargeting("Verity_GGT5_conf","VERY_HIGH"),htlbid.setTargeting("Verity_GGT5_risk","HIGH"),htlbid.setTargeting("is_testing","no"),htlbid.layout()}))</script><script>var googletag = googletag || {};
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        pbjs.setConfig({ pageUrl: https://www.barstoolsports.com/video/3537297/tank-cooks-broiled-flank-steak });</script><script src="https://d9rde3y35j061.cloudfront.net/script.js"></script><script src="https://iframely.barstoolsports.com/embed.js" async></script><style>.union__content{font-family:-apple-system,HelveticaNeue,Roboto,sans-serif;font-weight:400;font-size:18px;color:#5a5b5d;word-wrap:break-word;box-sizing:border-box;padding:0 5px 32px 5px}.union__content p{padding:0;margin:16px 0 0 0}.union__content img{display:block;width:100%!important;height:auto;margin:16px 0 0 0}.union__content video{display:block!important;width:100%!important;height:auto;margin:16px 0 0 0}.union__content .articleAd{text-align:center;margin:16px 0 0 0;background-color:#f5f5f5}.union__content .htlad__container{display:inline-block}.union__content p a{color:#377dc4}.union__content .oembed__wrapper{margin:16px 0 0 0}.union__content blockquote:not(.twitter-video){display:block;margin:16px 0 0 0;padding:4px 12px;border-left:4px solid #77889a;font-style:italic;background:#f0f4f8;text-align:left;border-radius:0 6px 6px 0}.union__content blockquote:not(.twitter-video) p{font-style:italic}.union__content blockquote,q{quotes:none}.union__content iframe{max-width:100%}.union__content .bs-image-hidden{display:none}.union__content div.hq-image{width:fit-content;margin:0 auto}.union__content span.image-attribution,.union__content span.image-attribution a{color:#757575;font-size:12px;font-style:italic;letter-spacing:.1px;line-height:14px;text-decoration:none;padding:0;margin:0}.union__content .bs-videoPlayer .bs-videoPlayer__container,.union__content video-js,.wp-video{width:100%!important;height:0!important;position:relative;padding-bottom:56.25%;overflow:hidden;margin:16px 0 0 0}.wp-video video{width:100%!important;height:100%!important}.hq-image video{width:100%!important;height:100%!important}.union__content .bs-videoPlayer__container>iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:none}@media (prefers-color-scheme:dark){.union__content,body,html{background:#1c1c1c;color:#f1f1f1}.union__content blockquote:not(.twitter-video){border-left:4px solid #367dc4;background:#272c35}}</style><script>window.addEventListener("applicationDidBecomeActive",(()=>{document.querySelectorAll(".hq-image video[autoplay]").forEach((e=>e.play()))}))</script></head><body class="union__content"><p>Send recipe ideas to NJTank99@gmail.com</p><p><strong> Ingredients </strong></p><ul><li><strong>½ cup vegetable oil </strong></li><li><strong>½ cup soy sauce </strong></li><li><strong>2 tablespoons water </strong></li><li><strong>2 tablespoons brown sugar </strong></li><li><strong>1 tablespoon chopped fresh ginger</strong></li><li><strong> 2 cloves garlic, minced </strong></li><li><strong>¼ teaspoon ground black pepper</strong></li><li><strong> 2 (2 ½ pound) flank steaks</strong></li></ul><p><strong>Directions</strong></p><ol><li style="font-weight:700"><strong>Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined. </strong></li><li style="font-weight:700"><strong> Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through. </strong></li><li style="font-weight:700"><strong>Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once. </strong></li><li style="font-weight:700"><strong> Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade. </strong></li><li style="font-weight:700"><strong>Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.</strong></li></ol><p></p></body></html>

<p>Send recipe ideas to NJTank99@gmail.com</p><p><strong> Ingredients </strong></p><ul><li><strong>½ cup vegetable oil </strong></li><li><strong>½ cup soy sauce </strong></li><li><strong>2 tablespoons water </strong></li><li><strong>2 tablespoons brown sugar </strong></li><li><strong>1 tablespoon chopped fresh ginger</strong></li><li><strong> 2 cloves garlic, minced </strong></li><li><strong>¼ teaspoon ground black pepper</strong></li><li><strong> 2 (2 ½ pound) flank steaks</strong></li></ul><p><strong>Directions</strong></p><ol><li style="font-weight:700"><strong>Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined. </strong></li><li style="font-weight:700"><strong> Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through. </strong></li><li style="font-weight:700"><strong>Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once. </strong></li><li style="font-weight:700"><strong> Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade. </strong></li><li style="font-weight:700"><strong>Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.</strong></li></ol><p></p>

Tank Cooks Broiled Flank Steak

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