Saturday, June 4, 2011

Grilled Flank Steak

For this flank steak I just used the same marinade recipe as the steak I made a while back, and just added a couple extra ingredients.

1 flank steak (mine was just under a pound and a half, and it fed 3 adults and 1 child)
Kosher salt and pepper

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1/3 cup soy sauce
2 Tbsp balsamic vinegar
1 1/2 Tbsp garlic powder
1 1/2 Tbsp dried basil
1 Tbsp dried parsley
1 tsp pepper
1 tsp kosher salt
4 large cloves fresh garlic, minced
pinch cayenne pepper
1/2 tsp smoked paprika
1 tsp liquid smoke (mesquite)

1. Combine all the marinade ingredients and whisk well.
2. Using a dinner fork, poke steak about 20 times on each side. Season with salt and pepper and place in a gallon size ziplock bag. Pour marinade over the top and put in the refrigerator for at least 1 hour or up to 12 hours.
3. Preheat grill
4. Using paper towels, wipe marinade off steak. Grill steak directly on grill until well browned 4-6 minutes. Using tongs, flip steak; grill until second side is well browned, 3-4 minutes. Cook until the internal temperature is 125 degrees. It will continue to cook as it rests. You do not want to over cook a flank steak! It is a meat that needs to be cooked rare or medium rare.
4. Cover steak with foil and let rest at least 15 minutes to let the juice redistribute.
5. Using a sharp chef's knife or a carving knife, slice steak about 1/4" thick against the grain and on a bias. Serve immediately.

Below is a drawing, it will show where you need to cut your meat to make it so it doesn't end up super tough and chewy. The grains on a flank steak all run the same direction so we need to cut against the grain and on a bias to give the slices a bigger surface area.

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