This is the first recipe I ever learned for flank steak way back when I grilled using lighter fluid soaked charcoal briquettes (circa 1990). I have since learned the error of my ways and repented long ago. The recipe is even better now that I know how to grill properly.
See this angelic and innocent looking critter?
That was Misty, the best Weimeraner to ever walk this planet. She eventually grew into those ears. She was the most intelligent, loyal, and loving dog I have ever known. In spite of her smarts or perhaps because of them, she had her moments and making this recipe again tonight caused us to recall one of them.
It was a typical Florida summer evening about 15 years ago. The fire flies sparkled and the warm green grass felt like a foot massage on your bare feet. I had grilled this steak recipe but our kids were playing over at their friends' place a few houses away. So I let the steak rest on the counter and we walked to fetch our kids. We were gone for maybe 4 or 5 minutes.
When we returned, there was an EMPTY plate on the counter. There was literally NO TRACE of the steak. The plate was clean as a whistle, no drippings. There were no smudges on the floor. CSI-K9 couldn't have put a case together. The only evidence at all was one satisfied looking dog. She had the perfect innocent "What?" expression pasted on her face.
Easy Flank Steak Marinade
1 ea flank steak
1/3 cup red wine
1/3 cup soy sauce
1/3 cup oil (back then used vegetable oil, now use olive oil)
2 cloves garlic, minced
1 tablespoon black pepper
Mix all ingredients except the steak.
Score the steak. Back then I didn't know WHAT that meant but my mom explained it. Using a very sharp knife lightly drag it across the steak in 1" intervals in a criss -cross pattern about 1/8" deep. You won't be able to see much of a difference now, but it will show up when you grill.
Marinade the steak in a zip lock bag for 4-8 hours, flipping it hourly. Remove the steak from the bag and discard the marinade.
Grill the steak over direct heat at 500f for 3 minutes. Flip and cook another 3 minutes.
Flip once more and let cook 2 more minutes (total of 8 minutes).
Wrap in foil and let rest for at least 10-15 minutes (away from any dogs). Slice very thinly against the grain. Because you are slicing so thin, don't be afraid that you are burning the steak, you want it dark.
This yields a sweet charred crust on the outside, a tender, juicy interior, and a rich flavor.
Ever have a dog, cat, bird or other animal steal your dinner?