Chef it up, yo!

Great recipe with virtually zero fuss - lots of options with the leftovers too, if you do end up with any.

Flank steak is a lean, flavorful and tender piece of meat IF you marinate it AND cut it across the grain. If you choose not to marinate it for at least 2 hours AND you decide to not slice it across the grain, it would be the equivalent to taking a bite out of well…let’s just say…Arnold Schwarzenegger’s left bicep. The flank steak comes from a strong, well-exercised part of the cow so that should give you a clue on what to expect if you don’t prepare it properly or if you rush the marinating time…that’s right! A strong, well-exercised jaw!

Flank steak is really tasty and the leftovers allow you to get very creative. Some dishes/ideas you might want to use your leftover flank steak for: on top of a salad (the Japanese Steakhouse Salad Dressing works really well with the flank steak), in wraps, in a spicy stir-fry, steak tacos, a Philly cheesesteak omelet, quesadillas, etc.

Listen up: For optimal results, try to slice the steak pretty thin and cook it to no more than a medium doneness.

Here’s how I arrived at my love for the marinated grilled flank steak:

Marinated Grilled Flank Steak

• Juice of 1 lemon
• ½ cup low-sodium soy sauce
• ¼ cup dry red wine
• 3 tablespoons vegetable oil
• 2 tablespoons Worcestershire sauce
• 2 large cloves of garlic, sliced
• Fresh ground black pepper to taste
• 1 scallion, chopped
• 1 teaspoon dill weed (3 teaspoons if using fresh)
• 1 – 1 ½ lb. flank steak, trimmed

Whisk all ingredients in a bowl and pour into a gallon size Ziploc bag.

Marinate the flank steak for 2 – 12 hours in the refrigerator. Make sure you flip it over every once in awhile. The longer you marinate it the better it will taste, but really try to do at least 2 hours or it will be tough!

Discard the marinade once you are ready to start grilling. Grill the steak until it’s cooked just a little under how you like it (Remember: the meat is going to rest and therefore continue cooking another 5 – 10 degrees).

Place the steak on a cutting board and cover loosely with foil - letting it rest for about 6 or 7 minutes.

Slice the steak on the diagonal across the grain and serve.

Methane Meter says:

Download or print recipe here:
Marinated Grilled Flank Steak Recipe (PDF 19.7 kb)

This entry was posted on Saturday, December 9th, 2006 at 11:14 pm and is filed under Beef, Marinade. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.