Cooking with Lou

Flank Steak The Lean Beef

– Posted in: Beef & Lamb

Want Steak? Try Flank Steak The Lean Beefgrilled flank steak

Lean and mean, great flavor, best grilled to a juicy medium rare. This recipe is a family favorite. It satisfies that steak craving, but does it with a very lean cut of beef. With the left overs you can make some great steak sandwiches. Better yet, it’s sooooooooo easy! Flank steak is a fairly thin cut with the grain running lengthwise.

Ingredients:

  • Flank Steak: 2-3 pounds ( the size of the steak does not matter. If you use a smaller one, the grilling time may be less or longer if it is larger)
  • 3 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar or agave syrup
  • 1/4 cup olive or grapeseed oil
  • 1/4 cup of red wine
  • 1 teaspoon dry mustard
  • 1 teaspoon black pepper
  • 1  teaspoons of garlic powder (or finely  chop 2 gloves of garlic)

Optional

  • 1 teaspoon cumin (adds a smokey Mexican flavor)
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon thyme

Assembly:

In a  bowl, add all of the ingredients and whisk together. Place the flank steak in a large zip lock bag and pour the marinade into the bag.  With the bag securely sealed, squish the meat and the marinade around making sure that meat is fully covered on both sides. Let it sit in the marinade and occasionally flip it over.The meat should marinate for 30 minutes.

The meat should be at room temperature when it’s time to grill, so the 30 minutes of marinating time should bring it up to the right temperature.  You could also marinate the meat in a flat baking dish. Just flip the meat over frequently.

Grilling

The grill should be very hot to cook this steak.  To insure that the steak does not stick to the grill,  spray some cooking spray on a paper towel and quickly rub the grill rack with the oiled cloth. BE CAREFUL, it’s hot. DO NOT spray the grill directly, that’s even more dangerous.  Lay the meat over the hottest part of the grill and grill for 4 minutes on each side for a juicy medium rare. If you like

your meat a little more well done, the add a minute to each side. However, be forewarned that cooking flank steak beyond a medium will cause the meat to be tougher and less juicy.

 

steak-raw_-21

Once the meat is cooked, wrap the meat in foil for 5-10 minutes resting time. Then slice against the grain in thin slices (1/4 to 1/3 of an inch).

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