Grilling flank steak is one of life's simple pleasures. Huge, big beefy taste for very little money. Grill it up and toss it with peppery arugula and some shaved parmesan...it's like a quick trip to Florence, Italy without leaving your back yard.
1 flank steak (1-1/2 to 2 pounds)
Extra virgin olive oil
Fresh ground black pepper
1/3 cup balsamic vinegar
1/2 teaspoon sugar
6 cups loosely packed baby arugula
1 cup shaved parmesan
- Lightly brush the steak on both sides with oil and season evenly with salt and pepper. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for direct cooking over high heat.
- In a small saucepan over medium-high heat, combine the vinegar and sugar. Allow the mixture to reduce by half, 6 to 8 minutes, stirring occasionally. Remove from the heat and let cool.
- Grill the steak over the coals with the lid closed for 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 3 to 5 minutes.
- Cut the steak lengthwise in half and then cut each half across the grain into thin slices; divide evenly on serving plates. Pour any juices remaining on the cutting board over the steak, and pile the arugula on top. Drizzle each serving of the arugula with oil and the balsamic reduction, season with salt and pepper, and top with the cheese. Serve right away.
Wine pairing: If you are going to truly enjoy this dinner from Tuscany, you'll want to wash it down with Brunello di Montalcino.
|Grogs and Goldie, 1956|