A relatively inexpensive cut of beef, but done correctly is just as tasty as prime rib.
GRILLED MARINATED FLANK STEAK
Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 10 minutes Ready In: < 1 Hour (after marinating)
INGREDIENTS:
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 2 Tbsp red wine vinegar
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper
• 2 pounds flank steak
• Kosher salt
• Freshly ground pepper
PROCEDURE:
• Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
• Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill on high.
• Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 45 degrees so that you get grill marks.
• Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
• Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
• Serve with horseradish sauce (2/3 part sour cream 1/3 part horseradish) and your favorite salad (I serve potato salad) for a wonderful cook-out.
Enjoy,
CHEF PHIL
