Hmmm, I bet you didn't think it would take me 2 weeks to continue this recipe thread, did you? Me neither. I hope everyone had a Happy Thanksgiving in the meantime. Someone wanted to know if I get bored making (mostly) the same menu every year. Once a year? No, I don't get sick of it! In fact, I love it. I've often said that I could happily subsist on endless bowls of stuffing and gravy.
But Turkey Day is over, and there are other things to eat now! I've made this steak recipe twice: once in the summertime on the grill, and once earlier this week when I planned to grill but was thwarted by a downpour. But that means that now I can also vouch for the alternative pan-searing method! The first time I made it, I let it marinate for only about an hour, but the second time I let it go for several hours, and I didn't notice a difference. This recipe comes from Leite's Culinaria; someone in the comments section there said they tried it once with 30 minutes of marinating and once overnight and couldn't tell either. So this is a good recipe to keep in mind when you don't have much time to do anything beyond buy a steak and cook it.
Grilled (or Pan-Seared) Flank Steak
3 tablespoons red wine vinegar
2 tablespoons ketchup
2 tablespoons soy sauce
½ teaspoon garlic powder
1 (1½-pound) flank steak
Salt and pepper
In a large zip-top plastic bag, combine the vinegar, ketchup, soy sauce, and garlic powder. Add the steak and seal the bag, pressing out the air. Turn the bag over a couple of times and massage the marinade into the steak. Let the steak marinate for 20 minutes at room temperature (or up to 24 hours in the refrigerator).
Preheat your outdoor grill to medium-high and oil the grates OR heat a cast iron skillet or grill pan on the stovetop over medium-high heat.
Remove the steak from the marinade, letting any excess drip off, and cook for 3 to 5 minutes per side, depending on how thick it is and how rare you like it.
Transfer the steak to a cutting board and let it rest for at least 5 minutes, then slice it thinly across the grain. Season with salt and pepper and serve.
Leave a Reply