We’re back! Well, at least I am, after a major computer explosion. (RIP, craptasti cold dinosaurDell laptop). I’ve been going CRAZY, not able to get photos off my camera, so get ready: a summer’s worth of delectable posts are on the way. To start: grilled flank steak.
Flank steak is one of those cuts of beef that takes really well to a marinade. The basis of any marinade is acid (such as citrus, vinegar or soy sauce), fat (such as olive oil, vegetable oil or sesame oil) and the flavors of your choice. I’m kind of a saucy gal, so I like some spice in mine – such as chipotle chiles in adobo, jalapenos or red pepper. And flank steak only needs about an hour’s swim in the marinade, and then 10 minutes on a hot grill (5 minutes each side), and you have a juicy, succulent, flavorful flank steak that’s not only awesome for dinner, but super-fantastic the next day in a pita sandwich! It’s a hard-working cut that tastes amazing and that marinade tenderizes it right up. Here’s how I do it:
Grilled Marinated Flank Steak
1/4 cup lime juice
1/2 cup extra virgin olive oil
1 tsp cumin
1 Tbl chipotle pepper in adobo sauce, chopped
1/2 tsp salt
1 tsp Yucatan spice blend (contains paprika, black pepper, garlic, allspice, coriander, vanilla, parsley) – skip this or improvise!
1.5 lb flank steak
Mix all the marinade ingredients in a non-metallic bowl or measuring cup and whisk it all up. TASTE IT, and adjust seasoning. You can have all the fun you want improvising on marinades, as long as you have the acid / oil ratio going. Go crazy with the flavor combinations!
So – now you can plop the meat into a large zip-top bag and then pour in the marinade. Press as much air out as you can, zip that bag and give the meat a nice little mash-about in the marinade. Stash ‘er in the ol’ fridge.
I marinated this for maybe 4 hours. When you’re ready to cook, light a grill and make sure it’s, well, pretty hot. I use a classic Weber charcoal grill and hardwood charcoal (not briquets, which I think have some kind of chemicals in them). I just fill that little charcoal chimney thing until the coals are glowing orange, starting to turn white, and carefully pour them into the grill. Very carefully.
This is where I share my secret to perfect grilling, every time, I swear to God. Get your supplies ready:
Wooden board, tongs, a digital timer and a digital thermometer. With these tools – and a big, fat fire-proof mitt – you will not go wrong. The minute that meat hits the grill, put the hat on (the lid) and set your timer for 5 minutes. Do not stray. Do not get distracted. Do not go inside and get another glass of wine. Do not answer the phone. Just meditate for 5 minutes on how great your dinner is going to be. When the timer goes off, flip the meat with the tongs, replace the hat and set the timer for another 5 minutes. Again, stick with it here – you only have 5 more minutes of concentration to go! When the timer goes off, remove the meat with tongs, to your handy wooden board, and tent it with foil. LET IT REST for at least 5 minutes. During this time, shut the grill down, by closing those top holes and replacing the lid.
Then, carve in slender slices against the grain, like this:
Serve with your choice of sides. I chose steamed asparagus with lemon juice, olive oil and Maldon sea salt, and potato salad and it felt like … summer on a plate! Enjoy! And I can”t help this: flank you very much for reading my post and/or trying this recipe!