Grilled Marinated Flank Steak
Prep: 30 minutes
Cook: 10 minutes
This recipe is from Mark Bittman’s award-winning cookbook, How to Cook Everything. Flank steak is best for slicing; a marinade gives each slice more flavor. Flank steak is also good without marinating. Just coat it with curry powder, chili powder or any other commercial or homemade spice rub before cooking. After cooking, slice the meat against the “grain” that is, across its natural striations.
1 Niman Ranch flank steak, 2 to 2 1/2 pounds
4 Tablespoons freshly squeezed lime juice
2 Tablespoons soy sauce or fish sauce (nuoc mam or nam pla, available at Asian markets)
1 Teaspoon minced garlic
1 Teaspoon peeled and minced or grated fresh ginger or 1 teaspoon ground ginger
1 Teaspoon sugar
Salt and freshly ground pepper to taste
- Combine all the seasonings in a shallow bowl or platter and marinate the steak in them for at least 30 minutes (if the marinating time is longer than an hour, refrigerate). Near the end of the marinating time, start a charcoal fire or preheat a gas grill or broiler. Make it very hot.
- Remove the meat from the marinade and dry well with paper towels. Grill or broil the steak about 4 inches from the heat source for 3 to 4 minutes per side, or until nicely browned. Move the meat to a cooler part of the grill (or lower the broiling rack) and cook for another 2 minutes per side. Check for doneness by touch, with a thin-bladed knife, or preferably, with an instant-read thermometer (125°F is about right for rare to medium-rare).
- Let rest for 5 minutes before cutting into thin slices, across the grain, using a sharp carving knife.