Flank steaks benefit by marinating for 2-24 hours (or overnight) in a flavorful sauce before being put on the grill. Their flavor is enhanced; their texture is improved.
Here are 5 marinade recipes, each to serve with 2 lbs. flank steak, enough for 6-8 servings. Choose the one that suits your fancy and that matches the ingredients you have on hand.
The procedure is the same for each: Mix the marinade ingredients thoroughly in a long shallow container. Add the meat and submerge it as well as you can in the marinade. Cover the container and refrigerate it for 2-24 hours (or overnight). If you’re home and available to do so, flip the meat several times as it marinates to allow the whole piece to have contact with the sauce.
When you’re ready to grill, remove the steak from the sauce and grill over hot coals, from 5-10 minutes on each side, depending on how well done you like the meat. Baste frequently while the meat is cooking.
When finished grilling, allow to stand for 10 minutes. Then slice as thin as possible—across the grain.
Teriyaki Flank Steak Marinade
Marsha Sabus
Fallbrook, CA
¾ cup oil
2 Tbsp. chopped green onions
¼ cup soy sauce
¼ cup honey
1 clove garlic, chopped
2 Tbsp. cider vinegar
1½ tsp. ground ginger
Carne Asada
Judy Gonzalez
Fishers, IN
½ cup olive oil
½ cup red wine vinegar
½ cup lemon juice
1 Tbsp. salt
1 tsp. cumin
1 tsp. garlic salt
1 tsp. chili powder
1 tsp. dried oregano
Marinated Flank Steak
Dorothy Reise
Severna Park, MD
¼ cup soy sauce
¼ cup dry sherry
¼ cup olive oil
2 tsp. ground ginger
1 clove garlic, crushed
1 tsp. sugar
Grilled Flank Steak
Joyce Parker
North Plainfield, NJ
1 tsp. salt
half an onion chopped or grated
½ tsp. pepper
2 Tbsp. wine vinegar
1 tsp. dried basil
3 Tbsp. olive oil
1 tsp. dried rosemary
1 tsp. minced garlic
Steak, Pork, or Venison Marinade
Dawn Ranck, Lansdale, PA
2 tsp. onion salt
2 tsp. celery salt
2 tsp. garlic salt
1 tsp. dry mustard
1 tsp. pepper
⅜ cup cider vinegar
¾ cup olive oil
Tips:
1. You can use this marinade for chicken, too, but then marinate the meat for only 1-2 hours.
2. This is one of the most flavorful marinades I’ve ever eaten. I use it to marinate shish kabobs that include any or all of these: beef, pork, chicken, onion, squash, zucchini, pepper, fresh pineapple, and mushrooms.
Grilled Tenderloin of Pork
Joyce Parker
North Plainfield, NJ
Makes 6-8 servings
Prep Time: 15 minutes
Marinating Time: 3-8 hours, or overnight
Grilling Time: 20-30 minutes
1-2 lbs. pork tenderloin
Marinade:
¾ cup soy sauce
¼ cup olive oil
¼ cup sherry or cooking wine
¾ cup orange juice
1-2 Tbsp. minced garlic
1 Tbsp. fresh ginger, grated, or ¼ tsp. ground ginger
1 bunch scallions, sliced, or green onions, grated
1. In a bowl, mix all marinade ingredients together.
2. Marinate pork for at least 3-8 hours or overnight.
3. Grill 10-15 minutes on each side.
4. Slice thin and serve.
Tip: Many grocery stores sell minced or grated fresh ginger. If you want to buy fresh gingerroot in the produce department, grate what you need and freeze the rest until you need it again.
Zesty Grilled Ham
Pat Bechtel
Dillsburg, PA
Jenelle Miller
Marion, SD
Makes 6-8 servings
Prep Time: 10 minutes
Grilling Time: 20 minutes
2 1”-thick, fully cooked center-cut ham slices (about 3½ lbs. total)
1 cup brown sugar, packed
⅓ cup horseradish
¼ cup lemon juice
1. Score both sides of ham slices ¼” deep in diamond pattern.
2. In small saucepan, combine remaining ingredients. Heat to boiling, stir, and continue to boil for 1 minute.
3. Grill ham over medium heat for about 10 minutes on each side, basting frequently with sugar-horseradish mixture.
Tip: When bringing a sugar mixture to a boil, watch it carefully. It will tend to boil over quickly, resulting in a very messy stove!
Grilled Ham Sauce
Yvonne Kauffman Boettger
Harrisonburg, VA
Makes about ⅓ cup sauce
Prep Time: 5 minutes
Grilling Time: 15-20 minutes
2 Tbsp. butter
1 Tbsp. ketchup
2 Tbsp. brown sugar
½ tsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. prepared mustard
1½-2 lbs. ham steak
1. In a microwave-safe mixing bowl, melt butter in microwave.
2. Add ketchup, brown sugar, Worcestershire sauce, vinegar, and mustard. Mix well.
3. Spread onto a thick ham steak and grill over indirect heat 15-20 minutes.
Marinated Grilled Chicken
Stephanie O’Conner, Cheshire, CT
Makes 6 servings
Prep Time: 15 minutes
Marinating Time: 4-8 hours
Cooking Time: 10 minutes
6 boneless, skinless chicken breast halves
½ cup orange juice
¼ cup olive oil
4-6 medium-sized garlic cloves, finely chopped
6-8 branches fresh rosemary, washed, or 1 Tbsp. dried rosemary, or less if you don’t like a strong rosemary flavor
10-12 stems fresh thyme, washed, or 2 tsp. dried thyme
salt and pepper to taste
1. Wash and pat dry chicken. Pound to ½” thickness.
2. Combine juice, oil, garlic, rosemary, thyme, salt, and pepper in a shallow glass (non-reactive) or plastic container.
3. Marinate chicken in mixture for 4-8 hours.
4. Grill over low, indirect heat for about 4 minutes on each side. Baste occasionally.
Tips: This recipe is quite versatile. You can serve the chicken as a dinner entree with rice and vegetables.
Or slice it over salads, especially a Caesar.
My family’s favorite is to serve it on fresh Portuguese rolls with yummy spreads such as roasted red pepper, pesto, or basil mayonnaise. Be sure to include delicious toppings such as cheddar cheese, tomatoes, lettuce, or more.
Barbecued Chicken
Dawn Ranck, Lansdale, PA
Makes 8 servings
Prep Time: 10 minutes
Grilling Time: 25-30 minutes
8 legs and thighs, or 8 whole breasts
½ cup vinegar
½ Tbsp. salt
1 stick (½ cup) butter
Topping:
¼ cup lemon juice
1 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. salt
½ tsp. dry mustard
1 stick (½ cup) butter
¾ cup ketchup
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh, or ¾ tsp. dried, lemon thyme
2 Tbsp. chives, chopped
1. In a small saucepan, combine vinegar, salt, and 1 stick butter. Heat until butter is melted.
2. Grill chicken, brushing frequently with vinegar mixture, until chicken is almost fully cooked.
3. In another saucepan, combine all topping ingredients. Heat until butter is melted. Stir to blend well.
4. Brush topping on chicken. Grill 5 minutes. Turn chicken over. Brush topping on other side and grill an additional 5 minutes.
Barbecued Marinated Chicken Breasts
Janelle Reitz
Lancaster, PA
Makes 8 servings
Prep Time: 20 minutes
Marinating Time: 3-8 hours, or overnight
Grilling Time: 10 minutes
8 boneless, skinless chicken breast halves
2 cloves garlic, minced or pressed
2 tsp. grated fresh gingerroot, or 1 tsp. ground ginger
1 tsp. pepper
1 tsp. cumin
2 tsp. curry powder
1 tsp. dried oregano
¼ cup soy sauce
¼ cup olive oil
1 Tbsp. lemon juice
8 tsp. butter, optional
1. Place chicken breasts in a single layer in a glass or ceramic pan.
2. In a mixing bowl, combine garlic, ginger, pepper, cumin, curry powder, and oregano. Blend in soy sauce, oil, and lemon juice.
3. Spread mixture over chicken breasts, coating each piece well.
4. Cover and refrigerate 3-8 hours, or overnight.
5. Drain meat; then grill 5 minutes on each side, basting frequently. When nearly done, top each piece of meat with a teaspoon of butter.
Tips:
1. This marinade also dresses up inexpensive cuts of steak.
2. This is a long list of ingredients, but it is really easy to prepare.
3. Pepper does not need to be freshly ground.
Marinated Chicken Breasts
Mary Longenecker, Bethel, PA
Makes ¾-1 cup marinade, enough for 4-12 servings of chicken
Prep Time: 10 minutes
Marinating Time: 3-8 hours
Grilling Time: 10-12 minutes
Standing Time: 10 minutes
1-3 lbs. boneless, skinless, chicken breast halves
2 Tbsp. olive oil
3 Tbsp. red wine vinegar
¼ cup honey
¼ cup soy sauce
1 garlic clove, crushed
2 Tbsp. chopped fresh parsley
½ tsp. pepper
1. Pound chicken between sheets of plastic wrap until it is ½” thick. Place flattened chicken in a shallow glass or plastic bowl(s) in a single layer.
2. In a small bowl, combine oil, vinegar, honey, soy sauce, garlic, parsley, and pepper.
3. Pour over chicken. Marinade for 3-8 hours.
4. Grill until tender, about 5 minutes per side.
5. After removing from grill, allow to stand for 10 minutes before slicing.
6. Serve with hot vegetables, or to top a salad, or as sandwich filling.
Sizzlin’ Chicken Skewers
Cheryl Lapp, Parkesburg, PA
Makes 6 servings
Prep Time: 30 minutes
Marinating Time: 1½ hours
Grilling or Broiling Time: 12 minutes
⅓ cup hot water
¼ cup barbecue sauce
¼ cup creamy peanut butter
¼ cup soy sauce
2 Tbsp. honey Dijon mustard
1 lb. boneless, skinless chicken breasts, cut into small pieces
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
2 15-oz. cans whole potatoes
20-oz. can pineapple chunks
1 small zucchini, cut into chunks
1. In a small mixing bowl, combine first 5 ingredients. Brush small amount onto chicken pieces, enough to cover. Let stand for 1½ hours.
2. Alternate chicken and vegetables on skewers and brush with remaining sauce.
3. Place skewers on the grill or under the broiler for approximately 6 minutes. Turn and grill or broil another 6 minutes.
Curried Coconut Chicken
Dawn Ranck, Lansdale, PA
Makes 4 servings
Prep Time: 10 minutes
Marinating Time: 30 minutes-6 hours
Grilling Time: 10 minutes
8 boneless, skinless chicken thighs or breast halves
4 garlic cloves, crushed
1 Tbsp. grated fresh ginger
1 onion, chopped
1 handful cilantro, chopped
3 Tbsp. fish sauce
1 Tbsp. garam masala mix (below)
⅓ cup coconut milk
salt to taste
pepper to taste
bamboo skewers
1. Spread chicken thighs or breasts flat. Thread 2 skewers diagonally through each thigh or breast to form a cross. Place in baking pan with sides.
2. In blender, combine garlic, ginger, onion, cilantro, fish sauce, masala mix, and coconut milk. Pulse until smooth. Pour over chicken. Cover and refrigerate for 30 minutes-6 hours.
3. Grill over medium-hot coals for 5 minutes per side, or until chicken is cooked (opaque with no trace of pink). Or do the chicken in the broiler for 5 minutes per side.
Garam Masala Mix
Makes ½ cup
3 Tbsp. cardamom pods
2½ Tbsp. cumin seeds
2 Tbsp. coriander seeds
1½ Tbsp. black peppercorns
1 Tbsp. whole cloves
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1. Lightly crush cardamom pods. Discard skins and reserve seeds.
2. Place a dry cast iron skillet over medium heat for 2 minutes. Add cardamom seeds, cumin, coriander, peppercorns, and cloves. Toast by shaking the pan until the spices are dark and aromatic, about 5 minutes. Remove spices from pan. Cool.
3. Crush toasted spices to a powder. Add cinnamon and nutmeg.
4. Use to make Curried Coconut Chicken (above) or rub on pork chops 8 hours before grilling, on chicken breasts 4 hours before grilling, on shrimp 2 hours before grilling, or on fish 30 minutes before grilling.
A Tip —
When camping, always prepare extra food. You’ll likely need six servings to feed four ravenous campers!
Zesty Grilled Fish
Julie McKenzie
Punxsutawney, PA
Makes 6 servings
Prep Time: 5 minutes
Marinating Time: 1-2 hours
Grilling Time: 10-11 minutes
2 lbs. fresh fish steaks or thick fillets
¼ cup soy sauce
¼ cup orange juice
2 Tbsp. ketchup
2 Tbsp. vegetable oil
1 Tbsp. lemon juice
½ tsp. dried oregano
½ tsp. pepper
1 garlic clove, finely chopped
1. Arrange fish in a single layer in a glass or plastic dish. In a small bowl, combine remaining ingredients and pour over fish. Marinate 1-2 hours.
2. Grill fish over a hot fire, using foil with holes punched in it, or a fish basket. Cook approximately 6 minutes on first side; then turn over and cook another 4-5 minutes, checking to see if fish flakes easily. Do not overcook!
Note: You can baste the fish with the marinade while grilling the first side, if you wish.
Grilled Barbecued Shrimp
Denise Martin
Lancaster, PA
Makes 6 servings
Prep Time: 10 minutes
Marinating Time: 1-2 hours
Grilling Time: 6 minutes
1 Tbsp. Worcestershire sauce
½ cup olive oil
1 tsp. seasoning salt
½ tsp. Tabasco sauce
2 cloves garlic, minced
2 Tbsp. lemon juice
1 tsp. dried oregano
¼ cup ketchup
2 lbs. large raw shrimp, peeled and deveined
1. Combine all ingredients except raw shrimp. Blend well.
2. Add shrimp to marinade. Cover and let stand 1-2 hours in the refrigerator.
3. To grill, place shrimp on a screen or grate with small holes. Grill about 3 minutes per side over medium heat, or until shrimp are bright pink, basting often.
Tip: You can also broil the shrimp, following the directions above.
A Tip —
Be sure to preheat the grill.
Sweet Bourbon Salmon
Barbara Walker
Sturgis, SD
Makes 2 large servings
Prep Time: 10 minutes
Marinating Time: 1-3 hours
Grilling Time: 10-14 minutes
¼ cup pineapple juice
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 tsp. bourbon
¼ tsp. cracked black pepper
⅛ tsp. garlic powder
½ cup vegetable oil
2 8-oz. fresh salmon fillets
2 tsp. snipped fresh chives
1. In a small bowl, combine pineapple juice, soy sauce, brown sugar, bourbon, pepper, and garlic powder. Stir until sugar is dissolved. Stir in oil.
2. Remove skin from salmon. Place in shallow dish. Pour marinade over salmon. Cover. Refrigerate for 1-3 hours.
3. Grill 5-7 minutes per side, or until salmon flakes easily. Brush with marinade as you grill the salmon.
4. Sprinkle with chives before serving.
Grilled Onions
Cricket Turley
Dodge City, KS
Makes 1 onion per serving
Prep Time: 5-10 minutes
Grilling Time: 45 minutes
medium-sized onions
seasoning salt
butter, optional
1. Soak whole onions in water for 5-10 minutes. Do not peel.
2. Place on lower rack of grill while it is warming up. Move onions to top rack when you’re ready to grill the meat. Onions are done when they are soft when squeezed.
3. Cut off the root end of each and squeeze the onion out into a serving bowl.
4. Cut onions into quarters and sprinkle with seasoning salt.
5. If you wish, add a small amount of butter, to the onions and stir to melt.
Grilled Veggies
Tim Smith
Rutledge, PA
Makes 4-6 servings
Prep Time: 10-20 minutes
Grilling Time: 20-40 minutes
2 large potatoes
1 medium zucchini
1 medium yellow squash
1 small red onion
1 small white onion
2 Tbsp. crushed garlic
1 tsp. pepper
½ tsp. white pepper
1 Tbsp. fresh basil leaves
3 Tbsp. oil
1. Slice potatoes paper-thin.
2. Slice zucchini and squash ¼” thick.
3. Slice onions.
4. Combine all ingredients in a large mixing bowl.
5. Cut a piece of heavy-duty foil large enough to hold all ingredients. Spoon vegetables into center of foil. Close tightly.
6. Place on preheated grill. Grill over medium heat for 20-40 minutes, turning every 5 minutes. Open and jag potatoes after 20 minutes to see if the vegetables are done to your liking. Close up and continue grilling if you want them more tender, checking again after 10 minutes. Continue until they are as tender as you want them.
Grilled Apple Crisp
Charlotte Shaffer
East Earl, PA
Makes 6-8 servings
Prep Time: 30 minutes
Grilling Time: 20-25 minutes
10 cups thinly sliced apples (about 8 medium-sized)
1 cup dry old-fashioned oats
1 cup packed brown sugar
¼ cup flour
3 tsp. cinnamon
1 tsp. nutmeg
half a stick (¼ cup) butter, cold
1. Spread apple slices over a double thickness of heavy duty foil, approximately 12 x 24” in size.
2. In small bowl, combine oats, brown sugar, flour, cinnamon, and nutmeg. Cut in butter until mixture is crumbly. Sprinkle over apples.
3. Fold foil around apple mixture and seal tightly.
4. Grill over medium heat for 20-25 minutes, or until apples are tender.
Tip: Put this package of apples on the grill after you’ve finished grilling your meat. The apples will bake while you eat your main course and be ready in time for dessert.
Grilled Peach Melba
Stacy Schmucker Stoltzfus
Enola, PA
Makes 4 servings
Prep Time: 10 minutes
Grilling Time: 5-10 minutes
4 large, unpeeled peaches or nectarines
2 tsp. sugar
2 cups red raspberries, fresh or frozen
sugar, optional
vanilla ice cream
1. Halve and pit peaches or nectarines.
2. Press fresh or thawed raspberries through sieve. Save juice and discard seeds. Sweeten to taste with sugar, if needed.
3. Grill unpeeled peaches cut-side down for approximately 2 minutes. Turn peaches over. With cut-side up, fill each cavity with ½ tsp. sugar, and continue grilling until grill marks appear on skins.
4. Serve immediately with a scoop of vanilla ice cream and drizzle with the raspberry sauce.
Grilled Pizza
Robin Schrock
Millersburg, OH
Makes 4 12” pizzas
Prep Time: 30 minutes
Rising/Resting Time: 2½ hours
Grilling Time: 10 minutes
1 cup warm water (110-115°)
1 Tbsp. sugar
1 pkg. (¼ oz.) active dry yeast, or 2¼ tsp. granular yeast
3¼ cups flour
1 Tbsp. salt
2 Tbsp. olive oil
pizza sauce
grated cheese
toppings of your choice
1. In a medium-sized bowl, mix water, sugar, and yeast together. Let stand until foamy, about 5 minutes.
2. In large mixing bowl, combine flour and salt. Add oil to yeast mixture; then add yeast mixture to flour mixture.
3. Mix until stiff. Turn onto floured surface and knead about 10 minutes.
4. Place dough in lightly oiled bowl and let rise in a warm place until doubled, about 2 hours.
5. Punch down and let rest 30 minutes.
6. Meanwhile, prepare the grill with a hot fire.
7. Divide dough into 4 balls and roll each into a 12”-wide circle.
8. Transfer dough circles to the hottest part of the grill. Close lid and cook 2-3 minutes.
9. Use tongs to flip crusts over and move to the coolest side of the grill. Brush crusts with olive oil. Close grill lid until crust is done, about 2-3 minutes.
10. Remove crusts and top with pizza sauce and your choice of toppings—cheese, raw vegetable pieces, sliced sausage or pepperoni, etc.
11. Return pizzas to grill. Place over medium heat and close lid on grill. Heat through until cheese melts.
12. Serve hot from the grill.
A Tip —
When you try a new recipe, write on the recipe the date on which you tried it. Note if you liked it, how you would change it, and whether it’s worth repeating.
