Chefs have always known the steaks with the best flavour are not the expensive tenderloins but cuts like flank steak. Flank steak requires a marinade and then a quick, hot grill.
Summer has drifted into fall but the days continue to have that hazy, lazy summer feeling. Sunday was a perfect barbecue day. Early in the morning I marinated a flank steak. They were harvesting green beans in the field outside my kitchen window. The air was heavy with the smell of beans. Green bean salad would be perfect with the steak so out to the big field to glean green beans left over after the harvesting.
Marinade for flank steak: serves 4
3 fat garlic cloves finely minced
1/4 cup olive oil
1/4 cup brown sugar,
1/4 cup soy sauce
2 generous tablespoons red wine vinegar or red wine if you have some handy
1 generous teaspoon Dijon mustard
1 generous teaspoon freshly ground black pepper
A sprinkling of kosher salt
(1/2 cup water, beef stock, or chicken stock. This is for making the sauce. Do not add it to the marinade)
1 1/2 flank steak
Cross hatch both sides of the steak. Put it into a ziplock plastic bag or shallow bowl and cover with the marinade. Refrigerate overnight – all day – or at least 6 hours. Turn several times.
When you are ready to grill scrap the marinade off the steak and put it into a small sauce pan. Add the 1/2 cup of liquid and bring to the boil. Reduce the liquid by around half. Be sure to cook at a high heat for at least 5 minutes.
Grill the steak over high heat for 2 minutes 30 seconds each side. Plate the steak and cover with foil to rest for around 5 minutes. Slice on the diagonal. 1/4 inch slices makes a nice presentation. The steak will be beautifully browned on the outside and melt-in-your- mouth pink and juicy as you slice into it. The thinner end of the flank steak is excellent for those faint at heart.
You can also grill this steak in your oven. Just be sure to have the broiler really hot.
This marinated flank steak is so delicious you’ll never go back to outrageously priced steak again.