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August 15, 2007 / Tony

Super Flank Steak

This recipe just might be my new favorite recipe.  It comes from “How to Grill: The Complete Illustrated Book of Barbecue Techniques” by Steve Raichlen.  It is a flank steak marinated in a mixture of ginger, garlic, red onion, red wine, soy sauce, cilantro, olive oil, and pepper.  It is an amazing flavor combination; the meat was as full-flavored as any I have ever had.  And when cut correctly, it is as tender as filet mignon.  It is truly a great recipe and is highly recommended.  Here’s the recipe with some pictures:

Super Flank Steak

2 inch piece of ginger, very coarsely chopped

1/2 red onion, very coarsely chopped

4 cloves of garlic

1/2 cup cilantro, chopped

1/4 cup soy sauce

1/4 cup red wine

1/4 cup olive oil

1 tsp pepper

1 1.5 to 1.75 lb flank steak

Place all ingredients except the flank steak in a food processor.  Process until a smooth, loose mixture forms.  Place the mixture and the flank steak in a gallon-sized plastic bag.  Rub the steak in the bag to ensure even application of the marinade.  Stick in the fridge for at least an hour and up to four. 

Prepare a very hot grill.  Remove the meat from marinade and grill on both sides until cooked to your temperature preference although, it shouldn’t really be cooked to anything more than medium-rare.  Flank steak is a little tough so cooking it to medium or more will make it less tender on the plate.

Take the flank steak off the grill and cover it with foil for about 3 minutes.  Then, and this is of the utmost importance, cut it thinly across the grain.  If you do not do this, you will have a really chewy piece of meat and no one will like it!  Serve immediately.

This is a picture of the flank steak on the grill:


This is the flank steak on the plate:


One last note:  The steak came from Meats by John and Wayne, my favorite butcher. 



One Comment

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  1. / Aug 17 2007 8:50 pm

    Looks like a great recipe. Do you have any recipes for
    grilled jalapeno peppers

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