It started with our friend Connie offering up a chilled bottle of Hafner Chardonnay for drinks at our house. Great idea! So I add a simple Friday night supper to the invitation and a couple of more friends, Tom and Sally, to join us for good measure. Now….what to make for dinner??
I’ve watched almost every cooking show imaginable. My favorite chef, Bobby Flay, is always extolling the wonders of a flank steak. I’ve never cooked one and thought it looked kind of tough and unappealing. A month or two ago I asked Howie, my husband, if he liked flank steak. He said it was one of his favorite cuts of beef. Okay, that does it. I will figure out how to grill a flank steak. After a bit of research and talking to my butcher I felt like I was ready for the challenge.
Two things about flank steak. It needs a good marinade to sit in for at least 4 hours and better if it is overnight. Second, it doesn’t need to be cooked very long. I’ve made it a couple of times now and the best result is when you sacrifice a really good bottle of red wine for the marinade. It is also important to let the flank steak rest about 10 minutes after you grill it and then to cut it on the bias. The result is a extremely favorful piece of steak with very little fat. It doesn’t need any adornment other than a simple salad, green beans and pee wee potatoes to round out a delicious meal, including the extra bottle of red wine to enjoy with friends!
Fancy Flank Steak
2 lbs. flank steak
1 bottle good, hearty red wine (preferably Merlot)
4 shallots, diced
5 garlic cloves, minced
4 large sprigs of fresh rosemary
8 – 10 sprigs of fresh thyme
salt and pepper
Pour the bottle of wine in a two gallon zip lock bag and add shallots, garlic, rosemary and thyme. Add the flank steak and make sure that garlic, shallots, rosemary and thyme are evenly distributed on both sides of the steak (you may have to get your hands a little messy here.) Seal the zip lock bag and place in a large shallow dish and refrigerate for at least 4 hours, turning a couple of times in the process, but preferably marinate overnight.
Remove flank steak from the marinade and brush all the garlic, shallots and herbs off of the steak and pat dry with a paper towel. Don’t leave any on the steak because the garlic and shallots will burn during the grilling process and impart a bitter flavor. Season well on both sides with salt and freshly ground black pepper. Preheat the grill for at least 10 – 15 minutes on high heat. Reduce grill heat to medium high and cook the steak for 5 to 6 minutes (depends on the thickness) on each side. DO NOT OVER COOK! Remove flank steak to a cutting board and let the meat rest about 10 minutes. Using a knife with a wide blade, cut thin strips of steak on the bias of the grain of the meat at a slight angle. Place the sliced meat on a platter and pour the accumulated juices over the steak and serve.