Thursday, September 9, 2010

Marinated Flank Steak

Flank steak is one of those cuts of beef you have to be careful with.  Cooked too long, and it becomes like rubber.  However when cooked correctly, it is fabulous, especially sliced on the bias and served over rice or tortillas with a salsa of some sort.  Yes folks, tacos or fajitas!

The other issue one can have with flank steak is full infusing it with a touch of flavor.  Some herbs, garlic, oil and an acid of some sort can work their way into the meat, providing a hint of excitement while also serving to marinate it.

Below is a lose "recipe" of how I marinated the beauty you see above you.  Use this method, or just take it as inspiration for your own recipe.

Ps - If you have a Mexican restaurant in town that makes their own corn tortillas, please buy from them instead of the ones at the grocery store.  It will make ALL the difference!

Marinated Flank Steak
Depending on the size of your steak, mix:
Olive oil, red wine vinegar and red wine together.  This was about 1/2 lb of meat so I used 1 cup wine to 2 T wine vinegar and 2 T olive oil.
Crush 4-5 garlic cloves (we love garlic)
Bruise or lightly chop a few herbs - cilantro is fabulous with this.

Mix the marinade and toss it with the meat in a large bowl of a large freezer bag.  Make sure all of the meat is covered.  Let sit in the refrigerator for at least 2 hours, 4-6 is even better!

Prepare your grill or cast iron skillet for medium heat.  Cook the steak for 4 minutes, then turn for another three.  It is probably close to being done now - you just need to continue to cook it to your desired temperature.  Here is an article I wrote on cooking filet mignon.  The first section is about cooking to the perfect temperature.  I know it is about filet, but the sentiment is the same!

The final, very important step is to let the meat rest, covered by a towel or foil, for at least 10 minutes before cutting.  This will allow the juices to settle inside.  Serve over rice or in warmed corn tortillas with salsa!

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