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Chef Walter’s Flavors + Knowledge: Grilled Flank Steak

Wednesday, July 05, 2017

 

We are in the grilling season of the year and nothing is more suitable than a flank steak for the occasion. Flank steak, also known as London broil, isn't the tenderest cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time—in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving. Balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor while it’s marinated overnight. The dressing comes together quickly in a blender with garlic, rosemary, oregano and a touch of mustard. Serve the sliced steak over toasted bread with grilled vegetables or in an epic steak sandwich.

Servings: 8

Ingredients

2 garlic cloves, sliced

1 tablespoon rosemary leaves

1 tablespoon dried oregano

2 tablespoons whole-grain mustard

1/2 cup Bellei Araldica IGP balsamic vinegar

1 cup extra-virgin olive oil, plus more for grilling

Kosher salt

Freshly ground pepper

One 3-pound flank steak

Directions

In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Adjust flavors lightly with salt and pepper.

Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Adjust flavors to taste with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 to 176; 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table. Serve with corn, peppers, and jicama salad with oven roasted potatoes as shown in photo. Otherwise, while you have the grill on, grill halved cherry tomatoes and sliced leeks. Serve everything over toasted bread, and then drizzle the leftover 1/4 cup of vinaigrette over the grilled vegetables and the steak.

How do you cook a flank steak?

Broil the steak 4 to 6 minutes per side: Remove the steak from the marinade, shake off any excess, and place it in the middle of the broiler pan. Slide it directly under the broil. Cook for 4 to 6 minutes, flip it over, and broil for another 4 to 6 minutes (8 to 12 minutes total).

How to marinate a flank steak?

Cover and refrigerate, turning occasionally, for 12 to 24 hours. An hour before grilling, transfer steak to a plate; set aside at room temperature. Transfer marinade to a small pot and bring just to a boil; set aside for sauce use.

Know when the flank steak is done?

A good rule of thumb is to let the internal temperature of your meat drop to a couple of degrees below the maximum cooking temperature. So if you cooked your flank steak to 130°F for medium-rare, you should let it rest until it drops to 128°F before slicing. For a flank steak, this takes 5 to 10 minutes.

 

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well."  Check out the Chef's website and blog.

 

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