This is one of three recipes my mother used for making a special dinner when we were having company. I have already published Baked Rice with Beef Consommé. The other will be published in the future and it is an Asian mandarin orange salad. The combination of these three is perfect together. This recipe serves two. But it can easily be scaled up for more people.
Combine all the ingredients, except the flank steak, in a bowl or jar. Mix well. There are a couple of ways to marinate the beef. (1) I like to take a large baggie, add the meat and then pour over the marinate. Close the baggie but not airtight. Squeeze the bag so the marinate coats all the meat. Set on a plate and refrigerate. (2) The other method is to use a baking dish a little larger than the meat. Place the meat in the dish and then pour over the marinate. Turn the meat a few times to coat. Cover with plastic wrap and refrigerate.
The flank steak should marinate for a minimum of 2 hours or as long as 24 hours. Either way it is important to flip the meat periodically for even coating. When you are ready to grill the meat, make sure the temperature of the grill is hot enough that when you put your hand over the top, it feels very hot in a second or two. Remove the meat from the marinate, shake off the excess and place on a plate. Discard the marinate. Salt and pepper both sides of the steak.
Place the steak on the grill to get a good sear. Then flip the steak to brown on the other side.
I recommend an internal temperature between 130-140 degrees F for medium rare. Place the steak on a cutting board and cover with foil. Let the steak rest for 10 to 15 minutes.
Remove the foil and notice where the muscle fibers are on the steak. This is also called the grain. Using a carving knife and a large fork, slice thinly against the grain (about a 1/4 of an inch). The flank steak should be slightly pink in the middle.
Serve immediately and enjoy.
Ingredients
Directions
Combine all the ingredients, except the flank steak, in a bowl or jar. Mix well. There are a couple of ways to marinate the beef. (1) I like to take a large baggie, add the meat and then pour over the marinate. Close the baggie but not airtight. Squeeze the bag so the marinate coats all the meat. Set on a plate and refrigerate. (2) The other method is to use a baking dish a little larger than the meat. Place the meat in the dish and then pour over the marinate. Turn the meat a few times to coat. Cover with plastic wrap and refrigerate.
The flank steak should marinate for a minimum of 2 hours or as long as 24 hours. Either way it is important to flip the meat periodically for even coating. When you are ready to grill the meat, make sure the temperature of the grill is hot enough that when you put your hand over the top, it feels very hot in a second or two. Remove the meat from the marinate, shake off the excess and place on a plate. Discard the marinate. Salt and pepper both sides of the steak.
Place the steak on the grill to get a good sear. Then flip the steak to brown on the other side.
I recommend an internal temperature between 130-140 degrees F for medium rare. Place the steak on a cutting board and cover with foil. Let the steak rest for 10 to 15 minutes.
Remove the foil and notice where the muscle fibers are on the steak. This is also called the grain. Using a carving knife and a large fork, slice thinly against the grain (about a 1/4 of an inch). The flank steak should be slightly pink in the middle.
Serve immediately and enjoy.