Flank Steak Flair

Flank Steak Flair

Flank Steak

It’s summertime and my favorite “food time” of the year.  This means almost anything grilled and served alongside fresh veggies like corn-on-the-cobb or ripe tomatoes.

If your vision of summer grilling includes steak but, like many this year, you are searching for economical options, consider flank steak.  What I like about this cut is that you can add your own flair using a homemade marinade allowing you to entertain on a budget and still get the “wow”factor of serving steak.

While not a newcomer to the food scene, flank steak might have overlooked in years past as consumers selected pricier cuts like ribeye or filet mignon.  Best known in the US as fajitas, in Paris Bistros as Bavette a l'échalotte (seared, served rare) and also London Broil you can find flank steak in cuisines from Asia to Argentina.

If you have a favorite recipe or cooking technique for flank steak please share it by posting a comment on Yummly.com.   We’d love to hear ideas from you!

Recipe courtesy of Epicurious

  • 3 lb flank steaks
  • 1/3 cup apple cider or white wine vinegar
  • 3/4 cup olive oil
  • 1 1/2 tablespoons minced fresh rosemary
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Lightly pierce steaks all over with a sharp fork or knife. Whisk together remaining ingredients and transfer to a large resealable heavy-duty plastic bag. Add steaks and seal, pressing out excess air. Marinate steaks at least 6 hours or up to 1 day. (I marinate for a day)

Prepare grill for cooking.

Grill steaks on an oiled rack set 5 to 6 inches over glowing coals, turning once, about 12 minutes for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.

Note:  I made this recipe twice and used less salt the second time (1 teaspoon.)  I prefer the low-salt version (because you can always add more at the table) but my dining companions preferred the full-salt version (and they tried both.)   In addition, I cooked this 4 minutes per side and then let it rest the full 5 minutes.  This resulted in the rare version in the picture.   If you want more of a medium (just a touch of pink) go for the full 5-6 minutes.

Photo courtesy of Silberg.  (thanks!)