Yield: 3-4 servings
Time: 30 minutes
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.
- 1 flank steak, they are usually about 1-1/2 to 2lb.
- Salt in a grinder, or 1 tsp to sprinkle over meat
- Pepper grinder or ground pepper
- About 1 tbsp Saucí Romesco per serving
- Dry the steak with a paper towel on both sides.
- Salt and pepper both sides, sprinkle it on then rub it in or just leave it.
- Let the steak rest for at least 10min, but as long as you like. This gives the salt time to work.
- Fire up the grill. I turn on 3 of the 4 burners to get it up to about 500 deg. Or, use a large cast iron pan over med-high heat with a tbsp of butter or high-temp oil on the stove.
- Grill it for 4 min on each side. Flank steaks are pretty consistent thickness, so I find I can count on this timing, unless the grill is significantly hotter or cooler.
- When it’s done, set it on a cutting board and let it rest for 10min or more. This allows the juices to come back in to the meat and it will continue cooking to bring the center up to a wonderful pink color.
- Slice it crosswise in 1/2 strips or so, arrange them on a plate and spoon out a healthy tablespoon of Saucí Romesco.
- Serve alongside a hearty spinach salad, or some kind of frites, rice or any number of vegetables.