I'm a huge fan of flank steak. No other inexpensive cut has the big, beefy taste I love so well. It's incredibly lean. The only trick to flank steak is that you have to cut it across the grain (like the picture above). If you don't, you'll be in for a difficult chew.
Flank steaks are very uniform. They weigh about 1 1/2 pounds and are about 3/4 of an inch thick. That uniformity makes them very easy to cook. You can grill it...pan sear it...or toss it under the broiler. The timing is always the same no matter how you cook it up: 5 minutes a side for medium rare.
While the taste is extraordinary with just a little salt and pepper, I like to compensate for the lack of any fat in the meat by using a marinade. The marinade featured here is one I picked up from the good folks at Weber Grills. And I'm here to tell you it's delicious.
I like the steak by itself with a salad on the side. If you want to take it a little further, get some ciabatta rolls. Sauté some bell pepper and onion strips until they are caramelized. Slice up the flank steak and make yourself some "Super Bowl" quality sandwiches.
1 flank steak
For the Marinade
1/2 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
4 garlic cloves, minced or pressed
1 teaspoon kosher Salt
3/4 teaspoon fresh ground black pepper
- In a large zip lock bag, combine the marinade ingredients. Add steak, squeeze air out of bag and seal tightly. Marinate for four hours in the fridge, turning occaisionally.
- If pan searing, pre-heat pan over high heat. If broiling, pre-heat broiler. If grilling, prepare grill for direct cooking over high heat.
- Remove steak from bag. Discard marinade and pat steak dry.
- For medium rare, cook steak for 5 minutes on each side.
- Remove steak from heat and tent with foil. Let steak rest for 5-10 minutes. Then slice and serve.
Wine pairing: Argentine Malbec