A slab of beef cooking on the grill......is there any better smell at dinnertime? Especially after the snowy, cold, snowy, long, snowy and snowy (did I say snowy?) winter that we just had.
Marinated Flank Steak
- 1 large flank steak, about 2 lbs.
- 1/2 cup extra-virgin olive oil
- 1/3 cup tamari (soy sauce)
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3 cloves garlic, crushed
- freshly ground black pepper, to taste
Remove visible fat from the flank steak. Use a sharp knife to diagonally score the steak (about 1/8" deep), spacing the score marks about 1/2" apart. This will help the steak to better absorb the marinade.
However, if you will be marinating the steak for longer than 4 hours, you can omit the scoring.
Mix the remaining ingredients in a shallow dish (a dish large enough to fit your steak). Do not use an aluminum dish; the vinegar will react with the metal and cause a metallic taste.
........turning the meat over so that it is completely coated. Place into your refrigerator to chill.
If you can, try to remember to flip the steak halfway through the marinating time. I only marinated my steak for 2 hours, so I flipped it after 1 hour.
If you are not available, or if you forget to flip it, don't worry. It's not a big deal. There have been times where I've forgotten to flip the steak and it turned out fine!
When you are ready to cook the steak, preheat your grill (medium/high heat).
(Or, if you prefer to cook indoors, preheat your broiler to HIGH. Cook according to the following time suggestions, but keep the broiler set to HIGH.)
Place your steak on the grill. Lower the heat to medium (I like to preheat the grill to medium/high, then lower the temp when I actually put the steaks on. This gives a nice sear, but does not char the outside too much).
Discard the remaining marinade. Set a timer to check the steak in five minutes.
After 5 minutes, flip your steak. Set the timer for another 5 minutes. Check after 5 minutes for desired doneness. Depending upon the thickness of your steak, it may need another minute or two.
Remove steak from the grill and place it onto a cutting board to rest for about 5 minutes before slicing.
I use an electric knife to slice the steak, but any sharp knife will do. Just be sure to hold the knife diagonally, so that you slice the meat across the grain. Slice into thin slices.
Spend so much time trying to take the perfect picture (yeah, right) that your meat dries out. Oh, never mind, that's what I did.
Serve with your favorite vegetable. We're sort of OD'ing on asparagus this spring, it's so good. Enjoy!