Late summer flank steak

Andrew’s summer flank steak is one of my favourite recipes. I love it’s simplicity and its reliability. In my opinion it cannot be bettered.

This alternative is a suggestion for change if, like me, you have had Andrew’s summer flank 14 times this past month.


  • ½ cup soy sauce
  • ½ cup sherry
  • 4 Tbsp mustard
  • 2 thumbs or so of fresh, grated ginger
  • A couple of cloves of crushed garlic
  • Ground black pepper and sea salt to taste
  • A couple of flank steaks


  • Bowl
  • Ziploc bag
  • Grill or griddle


  1. Combine all the marinade ingredients in a bowl and whisk together well.
  2. Empty into a ziploc bag with the meat, making sure the steak is well covered.
  3. Leave for anywhere up to a couple of hours.
  4. Remove the steak and drain off the marinade.
  5. Grill for about 5 minutes each side.
  6. Leave the meat to rest and, when ready, carve across the grain at an angle.

What you should know

I don’t like the grainy mustards for this recipe. Dijon works well. English mustard is a little too strong.

Oh, and if you haven’t had Andrew’s, by the way, don’t bother with this recipe until you have!