Lunchbreak: Southern gentleman Matt Moore makes grilled flank steak with Coca-Cola marinade

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Matt Moore

To purchase a copy of the book:

Southern Living A Southern Gentleman's Kitchen: Adventures in Cooking, Eating, and Living in the New South

Grilled Flank Steak with Coca-Cola Marinade

1 (12-oz) can Coca-Cola or other cola soft drink
2 Tbs soy sauce
1 Tbs honey
1 Tbs yellow mustard
1 tsp freshly ground black pepper
2 Tbs chopped green onions
2 lb. flank steak
1/2 tsp kosher salt

Combine first 5 ingredients in a small saucepan. Cook over medium-high heat 20 minutes or until reduced to 1 cup. Cool completely (about 30 minutes). Stir in green onions. Reserve ¼ cup marinade; cover and chill. Pour remaining 3/4 cup marinade into a large zip-top plastic freezer bag: add flank steak, turning to coat. Seal bag, and chill 8 hours. Remove from refrigerator, and let stand at room temperature 30 minutes. Remove reserved 1/4 cup marinade from refrigerator, and let stand at room temperature. Meanwhile, preheat grill to 400-450 (high). Remove steak from marinade, shaking off excess marinade; discard marinade in bag or see “Gent’s Tip” below. Sprinkle with salt. Grill steak 4-5 minutes on each side or until a meat thermometer inserted into the thickest portion of steak registers 135 (medium-rare). Transfer steak to a cutting board; cover loosely with aluminum foil. Let stand 5 minutes. Cut steak diagonally across the grain into ¼ inch slices. Serve with reserved ¼ cup marinade.

Gent’s Tip: Don’t throw out the leftover marinade. Instead, while you are grilling, place the marinade into a small saucepan over high heat, and bring to a steady boil. Reduce heat to medium-low, and simmer until the mixture is reduced by half. Pour marinade through a wire-mesh strainer, and serve it as a dipping sauce to accompany the grilled steak.

Please note: the recipe for deviled eggs was not provided. It is available in the cookbook.


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