The flank steak is from the cow's belly. It is often compared to skirt steak, but it's leaner and a bit more tender than the skirt. Flank steak is incredibly versatile, and it takes flavor well. Here, I've given it a quick and easy marinade, then grilled over high heat on our gas grill for just a few minutes. Because it's so lean, it's important that it not be overcooked. It's quite a thin cut, so it cooks up very quickly.
- Season the steak well with salt and pepper.
- Combine a half cup olive oil, a splash of lemon juice, some lemon zest, a few minced cloves of garlic, and a decent amount of finely chopped fresh herbs (I used oregano, rosemary, thyme, and sage). Mix together and smear all over the steak. Let it sit at room temperature and marinate for an hour or so.
- Get your grill nice and hot.
- Remove the steak from its marinade. Don't wipe it or anything, but remove any big chunks of herb or garlic that may be stuck to it.
- Grill the steak for about 2 minutes per side, or until the internal temperature is 125º or so.
- Let it rest for at least five minutes, then slice thinly against the grain.
- I served mine with smoked salt and a simple chimichurri
- 1/4 c red wine vinegar
- 1/2 c olive oil
- 2 pinches salt
- 1 pinch crushed red pepper
- 1 dash pepper
- 1-2 cloves of garlic, minced
- 1/4 c (or more, if you'd like) of minced fresh herbs (I like a combination of sage and parsley)
Combine all ingredients, stir to combine. It'll be a bit separated and oily.
It tastes as good as it looks. While not at all tough, the flank steak retains a very satisfying chew. It's a great cut of meat.