The Best Flank Steak
Michael Schlow Grills a Recipe for Flank Steak
Michael Schlow, chef/owner of Alta Strada, joins us at the grill with a recipe for flank steak. It is a recipe that Schlow grew up with. So, fire up the grill and judge for yourself.
Note: A prolonged stint in the marinade helps develop the rich flavor of this steak, so let it marinate a full 24 hours; 36 is even better.
Be sure to slice the meat across the grain. If you look at the steak, you will see little "ridges" that run from one side of the meat to the other. Simply slice across these ridges (rather than along them) on a slight bias and you will notice a huge difference in the texture of the final dish. The meat will be much more tender and easy to chew; slicing with the grain results in tough, stringy meat.
Makes 4 portions.
To marinate the steak:
At least 24 hours before serving, place all ingredients except steak in a mixing bowl and whisk well to combine.
Put the flank steak in a large, resealable bag and add the marinade mixture.
Seal the bag and refrigerate 24 to 36 hours.
Thirty minutes before grilling, remove the steak from the fridge. Transfer it to a platter and reserve the marinade for basting.
Preheat your grill to high.
Season the steak with salt and pepper.
Place the steak on the hot grill and cook 1 to 2 minutes.
Rotate the steak a quarter-turn to mark the steak, which promotes even cooking and makes an attractive grill pattern on the meat.
Cook for 1 to 2 minutes more, then flip to sear the other side. Dab the marinade onto the meat with a pastry brush.
Cook for 1 to 2 minutes, then mark by rotating a quarter-turn.
Cook for another 1 to 2 minutes and continue to baste.
Reduce the heat to low and transfer the steak to the warming shelf placed in the highest position. If you don't have a warming shelf, move the meat to a cooler section of the grill.
Close the lid and continue cooking 8 to 12 more minutes for medium-rare, depending on the thickness of the meat. Lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.
Allow the meat to rest for 5 minutes off to the side of the grill.
Cut steak across the grain on a slight bias into thin slices (1/4 to a 1/8 inch thick) and serve.
* Recipe courtesy Michael Schlow's "It's About Time."
Main Ingredients: flank steak, honey, ketchup, balsamic vinegar
Course: Dinner, Lunch, Main Course, Party Platter