John Fink's Famous Flaming Flank Steak:

Named in honor of the inventor of this delicious way to prepare Flank Steak, Mister John Fink.

Serve with fresh vegetables and Baked Potatoe.

This is a hearty meat dish that will serve 6-8 folks.


 2 x 2lb Flank Steaks of approximately the same size and thickness

2 lb's of Swiss Cheese (that you like, has some taste etc.)


1 cup soy sauce

1.5 cup teriyaki Sauce

2 cups vegetable oil (not olive as it will coagulate in the fridge)

1/2 - 1 head garlic - Diced Fine

Spices: Dill weed/seed, Basil, tarragon, Pinch of herbs/Italian Herbs, Pepper, NO SALT.  Crushed with a mortar and pestle.



 Preparation: 24 hours before cooking
Score the Flank Steaks in a diamond pattern on  both sides Across the grain (see photo).  Locate a Pan or bowl large enough to hold the steaks and the marinade and will still be able to fit in the fridge overnight.  Mix the Marinade ingredients in the pan or bowl.  Put first one steak ant then the other making sure the marinade ends up on both sides of both steaks.  Put the Steaks in the Fridge overnight. 

About 12 hours later, take the steaks out and flip them, each one individually and what was on top goes on the bottom, again covering both sides of both steaks and put back into the fridge.  About 1 hour prior to cooking remove the steaks from the fridge and set on the kitchen counter at room temperature.

Cut the Swiss cheese into 1/8-1/4 inch slices to lay on the steaks like a cheese sandwhich during the barbecue process, set aside in a baggy in the fridge.




1 - 1.5 hours prior to eating:

Prepare the Barbecue to Sear both the Steaks at the same time.  It should be at least 400 degrees and no more than 500 degrees.  When you set the steaks on the Grill it will flare up (thus the Flaming) so be careful, this is good do not worry, do not get burnt.  If you can make sure that the party is around the barbecue but well back with a fire extinguisher ready to use if necessary. 

Sear for 5 minutes on each side of both steaks.  Then turn the barbecue down, it should not go above 275 no less than 250 from now on.  Use only one or two burners and Move the steaks to the side so they are not over direct heat.  This period will take about 45 to 60 minutes ad you gently cook the interior of the steak. 

Flank steak can get tough if you cook it on to high heat for too long, and is stringy if not cooked enough.

To tell when it is done (between 45 to 60 minutes) press down with the edge of your spatula and if the steak is no long slightly jelly but still has some give it's time to put the swiss cheese on.  The swiss cheese goes on one side of one of the steaks and the other steak will be placed on top of the swiss cheese - thus the sandwich.  The steaks will have to continue to cook until the swiss cheese has melted enough to start oozing out from between the steaks.  about 10 minutes.

Take the Steak Sandwich out of the barbecue and let it sit for 5 minutes on the carving platter.

With a very sharp carving knife cut small slices 1/8 to 1/4 at the most and a radical slant starting at the tip of the steak.  You will carving accross the major grain of the steak if you lay it out left to right lenghtwise and slice top to bottom with the slant at 90 to 120 degrees to the right.  You will be slicing steak and cheese at the same time.  Once it's sliced you are ready to eat.