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You Should be “Reverse Marinating” Your Steak
It sounds counterintuitive, but in certain cases it really works.
By Eden FaithfullPublished Aug. 9, 2022

We all know how important it is to season and marinate our steaks for that extra punch of flavor. But did you know that in some cases the marinating process can soak your meat, causing it to steam, rather than sear, on the grill?


The loose texture of flank steak makes it a sponge for marinades. While this of course makes for a very flavorful steak, it means that getting that crusty, caramelized sear is near impossible. Any barbecue connoisseur knows that moisture is the enemy of a crisp sear and picture-perfect grill marks. Enter our solution: reverse marinating.


To achieve a smoky, charred crust on our Grilled Flank Steak with Basil Dressing, we season the meat with salt, pepper, and sugar (yes, sugar!) before searing it on the grill. Once it’s cooked, we remove it from the grill, cut it in half lengthwise, and slice it thin, creating lots of surface area for the marinade to coat.

And when it comes to what exactly we’re marinating this flavorful cut with, it's a bold mix of olive oil, basil, lemon, honey, garlic, and pepper.