Flank steak was made for the grill. Marinate, quickly cook over high heat, and slice thinly on the bias. Cooked this way, flank stake is tender and juicy, with just enough satisfying chewiness.
Grilled Flank Steak
One 2-pound flank steak
1/3 cup olive oil
1/3 cup red wine or red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon Watkins Garlic Flakes
Salt and Watkins Granulated Black Pepper or freshly ground pepper from Watkins Peppercorn Grinder
In a shallow glass dish or a zip lock bag, mix together olive oil, wine, balsamic vinegar, Worcestershire sauce, soy sauce, and garlic flakes. Add steak and turn to coat. Cover dish or seal zip loc bag and marinate in refrigerator, turning once or twice, for several hours.
Light a charcoal fire and let it burn down to hot or preheat a gas grill to high. Position rack about 6 inches above heat source. Salt and pepper steak. Lay steak on rack. Cover and cook, turning once and basting with marinade from dish, until steak is cooked through, about 8 minutes total for rare meat, slightly longer for medium rare. Flank steak is tough if cooked until well done. Transfer to platter. The steak can be grilled up to 2 hours ahead. Cover tightly and hold at room temperature.
Thinly slice steak and serve with grilled onions, crisp green salad or cucumber salad, garlic bread, and fresh fruit.
Use left over steak for Bistro Flank Steak Sandwiches or Steak Fajitas.
Bistro Flank Steak Sandwiches
Flank steak, cooked and thinly sliced
Country bread or rolls
Jarred roasted red peppers
Roasted garlic cloves, mashed
Reduced-fat mayonnaise
Mixed salad greens
Roast Garlic Bulb
Remove loose outside skins of garlic bulb. Cut small amount off top of bulb. Place bulb in aluminum foil, drizzle with olive oil, and seal foil around garlic bulb. Place in oven safe dish so that oil does not drip on oven. Bake at 400 degrees F for 30-35 minutes until cloves are soft. Remove from oven and cool. When cool, remove garlic from skins, mash, and mix with mayonnaise to make garlic aioli.
Toast bread on grill or in oven.
To assemble sandwiches, spread 1 teaspoon of the roasted garlic aïoli on each piece of bread. Place salad greens on toasted bread; then the sliced steak and roasted peppers; top with another slice of bread. Serve.
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