Steak out! Flavorful marinade adds tenderness to flank cut
Grill a flank steak this weekend and you’ll have dinner covered later in the week with tacos made from the leftovers.
Flank steak is a lean, somewhat tough cut of meat. But don’t worry—that toughness is easily doused by a couple of hours soaking in a flavorful marinade. Best served at medium-rare temperature, flank steak also needs a bit of care when slicing. It’s important to slice it across the grain (rather than with the fibers of the meat) for the most tender slices. For most flank steaks, this means slicing across the short width, rather than along the length.
Savory Marinated Flank Steak
1 (2- to 2 ½-pound) flank steak
4 cloves garlic, minced
½ cup minced red onion
¹⁄³ cup Worcestershire sauce
¹⁄³ cup white wine or white wine vinegar
¹⁄³ cup olive oil
½ teaspoon coarse salt
Freshly ground black pepper
Score steak in a crisscross pattern on one side, making the cuts about 1 inch apart.
Combine all ingredients except steak in a ziptop plastic bag. Add steak to the bag, seal and refrigerate for at least 2 hours.
Remove steak from the bag and let stand 1 hour at room temperature before cooking.
Oil the grill grates and heat the grill until hot (450°F to 500°F). Grill steak about 5 minutes per side for medium-rare. Place on a platter, cover loosely with foil and let stand 10 minutes before serving. To serve, slice the steak across the grain into ¼-inch slices. Or slice half of the steak and reserve the rest for tacos. Serves 8.
Flank Steak Tacos
Preheat oven to 375°F. Wrap corn tortillas in foil and warm in oven for about 10 minutes.
Heat 2 tablespoons oil in a nonstick skillet over medium heat; add thinly sliced leftover steak. (Sprinkle with chili powder and crushed red pepper flakes if you like.)
Cook, tossing the steak, until warmed through. Divide the steak among the tortillas and add toppings, including sliced avocado, chopped red onion, chopped jalapeño peppers, chopped cilantro, shredded Monterey Jack cheese, shredded lettuce and chopped tomatoes. Serve with lime wedges for squeezing on top.
— Recipes by Andrew Cotto