Flank steak with Saucí Romesco
Yield: 3-4 servings
Time: 30 minutes
It doesn’t take much, but a few tips help cook a steak right. In general, I keep it simple and then let the Romesco add some pizazz.
I like flank steak, though it has become popular, and therefore more expensive lately. It has a lot of flavor, and honestly, I have never marinated it, and find it comes out wonderfully textured and never tough. Maybe I’m just lucky. I do have a few things I always do when cooking it, and always slice it against the grain when serving.
With all meats, chicken and fish, I dry them, salt and pepper them and let them sit for a while. The salt penetrates the surface, breaking down some tissue, and also drying it out more, which leads to that lovely crisp exterior. So, for a flank steak I find, sprinkle/rub both sides with salt then pepper, use a relatively hot grill (about 500o), and cook it 4min per side then let it sit. I cut it crosswise to the grain with a sharp knife, and it’s awesome every time.