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Pete's "Anything in the Fridge" - Grilled Flank Steak

This is how Pete Black always made it. Use whatever you have in the fridge as a marinade.


  • One full flank steak – they basically only come in one size.

  • 9X12 inch baking dish – for marinading the steak

  • In the fridge: Soy sauce, Worcestershire, Italian salad dressing, Coco Amino, hot sauce, balsamic, etc. These types of liquids help breakdown the fibers in the meat to tenderize it.

  • Course Horseradish, minced garlic, Grey Poupon


  1. Cover the flank steak in the baking dish with a bit of everything until it’s about halfway up the side.

  2. Spread the top of the steak with minced garlic and horseradish.

  3. Cover the dish with tin foil and place in the fridge. For at least three hours.


I cook flank steak two ways. One way is low and slow. Offset from the direct flame. Give it some grill marks but then let it cook for about 45 minutes. It will be well done, but a bit more tender.

The second way is more like a regular steak. Cook it on direct flame at high heat. About 7 minutes per side.

Either way you cook it, let it rest, then slice it very thin on the bias of the grain at about a 30 degree angle.


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