Pacific Rim Grilled Steak

I love to grill in the Winter. It makes me feel like I am defying mother nature. Every Fall we move the gargantuan gas grill up four steps so it can be closer to the patio door. At least once a week, we are out there grilling like we lived in sunny Florida. Grilling gives meat such a smokey, charred flavor that you can’t get inside.

Flank Steak is a easy steak to grill. The key is to let it rest before serving at least 10 minutes.

I always have a really sharp slicing knife on hand and cut it at an angle, slicing it thin as possible.

This steak has a simple marinade that I mixed a few hours before it went on the grill.

I marinated it in a plastic bag, it just sits in the fridge until I am ready to grill.


It’s important to let the steak rest for 10 minutes…


Slice with a sharp knife as thin as you can get it..

Pacific Rim Grilled Steak

To print, click here


1 Flank steak (about 2 pounds)

Marinade Mix

2 Tablespoons garlic

2 Tablespoons sesame oil

2 teaspoons coarse ground black pepper

1 teaspoon chili powder

1 tablespoon ground coffee

2 teaspoons kosher salt

3 tablespoons honey ginger vinegar (from the Rustic Olive oil and vinegar store)


Place all marinade ingredients in a gallon plastic bag. Place the steak in the bag and massage the meat, getting all of it covered with the marinade. Place in the fridge until 1 hour before cooking.

To cook, heat grill to medium, and grill until desired doneness. Let rest for 10 minutes before slicing.

Serves 5-6




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6 Responses to Pacific Rim Grilled Steak

  1. charlie elk says:

    Thanks for planting the thought of a grilled steak in my mind, it’s -12 today which makes me want it even more. So as you said about defying Mother Nature; I’ll be out there chilling and grilling today. :)

  2. Tim Barton says:

    Is that a picture of your grill above? Quite the fireplace or is it a smoker?
    Bet when the fire is going in there it takes the chill off.

    • Arlene Coco says:

      The picture in the header is of my outdoor wood burning oven. On the side is a large fireplace where we do most of the grilling. We are hooked on grilling over wood.

      • Tim Barton says:

        Very nice….
        I agree wood is the best. My favorite is apple mixed with oak. Apple for flavor and oak for long steady coals.

        • Arlene Coco says:

          We try to use local woods, sometimes we get oak, but mostly it’s a mix. Wood flavor can make a difference, I learned that living in Texas where Mesquite was the wood of choice.

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