Grilled Marinated Flank Steak

FlankSteakAnother great recipe from Chef Tom Reinhart

The flank steak is a beef steak cut from the abdominal muscles of the cow. Because it comes from a long, flat, well-exercised muscle, it is best sliced against the grain before serving, to maximize tenderness.

flank-steak-cut

 

Flank steak is used in a variety of dishes including the popular carne asada, translated literally as “grilled cow.” The phrase “carne asada” is also used to describe a social event, the equivalent of how we say “barbecue” when talking about a cookout.

In the American Southwest and throughout Latin America, carne asada can be purchased from meat markets already marinated (preparada). The meat can be seasoned with a dry rub (try my Crazy Dust Rub) or a liquid marinade using beer or citrus juice.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients
  • Flank Steak, Whole
  • 3 Tbs. Garlic, fresh, minced
  • 3 Tbs. Chili Paste, Asian (Sambal Oelek)
  • 2 Tbs. Lime Juice
  • 1/4 cup Soy Sauce
  • 1/4 cup Brown Sugar
  • 2 tsp. Kosher Salt
  • 1 tsp. Black Pepper, ground
  • 1/2 cup Olive Oil

Instructions

  1. Trim flank steak and score on both sides making long shallow cuts in both directions.
  2. In a medium mixing bowl, combine garlic, chili paste, lime juice, brown sugar, soy sauce, salt and pepper. Whisk to combine thoroughly.
  3. While whisking, slowly drizzle in olive oil. Transfer marinade to a large Ziploc style bag.
  4. Place flank steak in marinade and toss to coat completely. Seal bag marinate in refrigerator for a minimum of 4 hours.
  5. Pre-heat grill to medium high.
  6. Remove flank from marinade and carefully place directly on grill. Be careful as the marinade can cause flare ups.
  7. Grill for 2-3 minutes and turn. Grill an additional 2-3 minutes and turn again. Repeat and cook 2-3 additional minutes on each side.
  8. Remove from grill and allow to rest 5 minutes.
  9. Slice in 1/8″ strips across the grain and serve.

 

Image credits: 

“London broil” by Jeremy Keith (adactio@Flickr) – . Licensed under CC BY 2.0 via Commons – https://commons.wikimedia.org/wiki/File:London_broil.jpg#/media/File:London_broil.jpg

 

“BeefCutFlank” by JoeSmack at en.wikipedia – Licensed under Public Domain via Commons – https://commons.wikimedia.org/wiki/File:BeefCutFlank.svg#/media/File:BeefCutFlank.svg

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