My mom has had this recipe for as long as I can remember. I loved it growing up and still love it. In fact, we just had it for dinner last week. I normally double the recipe because the marinade serves as a sauce after grilling the flank steak and you can use left over marinade for chicken.
Flank Steak Marinade
- 2/3 cup ketchup (I use Heinz No Salt to reduce sodium)
- 1/2 cup water
- 4 tbsp. chopped celery (about one large stalk)
- 2 tbsp. Worcestershire sauce
- 1 Bay leaf
- 1/4 tsp. dry basil
- 1/4 tsp. black pepper
Combine all the ingredients into a large bowl or ziplock type bag and mix well. Add your whole flank steak (or chicken breasts) to the marinade and remove as much air as possible from the bag or press plastic wrap close to the steak. Let sit for 6-8 hours. Overnight is ok too.
I grill my flank steak to medium or medium rare, but that’s personal preferance. While the steak is on the grill, heat your left over marinade to boiling in a pot on the stove. Let simmer after it boils. Remove your flank steak from the grill and slice it against the grain as thin as possible. Use your left over marinade as a sauce and enjoy.