By marinating this flank steak overnight you’ll tenderize it to the point it’ll just slice like buttah when you serve it! Add some sauteed onions and peppers along with some killer Chimichurri sauce and you have one killer recipe!
So if you recall I was on this huge Chimichurri kick putting it on everything. Now I know you hate cilantro (what is wrong with you people who you hate it???) but even if you hate it you STILL need to make this dish. Skip the chimi and go with the steak with some avocado crema or salsa. This marinated flank steak is done in minutes and is seriously worth every. single. delicious. bite. Flank or Skirt steak are those 2 pieces of beef that so many people fail at making. I get it, it’s a tough piece of meat to get tender but I’m telling you what guys if you follow my recipe and marinate it for 12-24 hours it’ll melt like buttah when you slice it.
The first time I ever tried to make flank steak at home was after a few days after I had gone to Chi-Chi’s for the first time. That steak for the fajitas was so tender. And me thinking that it was no big deal, as in a steak is a steak is a steak mentality just tossed some seasoning on it and pan-fried it. What I managed to do was turn a pretty pricey cut of beef into leather within minutes. I mean it looked gorgeous but folks this thing was so tough that it was like gnawing on jerky that didn’t break down… ever!
After that, I tried a few more times but never was successful. Then I decided to educate myself on this cut of beef. What made it so different from the other cuts of steak I mastered? I mean I have the #1 recipe on the net for how to cook the best damn new york strip steak in the world, how could I keep failing? So to the internet, I went (and to a few local Mexican restaurants and the butcher shop).
So as you know depending on what part of the cow the cut of meat comes from the taste/flavor/fat/muscle etc content changes from cut to cut. The flank steak lies on the belly close to the hind legs of the cow. It’s super lean on its own with little to no trimming of that fat. It is significantly tougher than other cuts of meat as it comes from a strong, well-exercised part of the cow. The direction of the grain of the meat and connective tissue is prominently visible, especially when the meat is still raw. Flank steak takes to marinades super well and is one of the best ways to ensure that you have a tender slice of meat. Now due to the meat and connective tissue, you must slice it, when cooked, against the grain. For details on what that means, check out my Tuesday’s Tip here.
Makes sense if you think about it – if you want something super tender, you let it marinate for a good 12 hours. You need to allow those spices, flavors, and most important, acid to help break down the muscle fibers. Trust me on this, it’s well worth the wait. Now the other thing I learned about making these things is a skillet just won’t cut it; meaning you either have to grill it or broil it. And since, after living in this damn house for 11 years, I STILL don’t have a friggin bbq (it’s been a long, LONG argument with Mr. Fantabulous), I have to learn to cook things in/on the oven.
Okay, let me fill you in on the side story about the bbq. When we moved here I had a bbq from my old house that I paid maybe $39 for. It was cheap and barely worked but it worked kinda. So we move here and I tell Mr. Fantabulous that I’m going to go buy a new bbq. He says “No honey just wait, I’ll put a gas line out there and then you can pick your grill out.” This was the first summer. So the next year comes around, and I still have that crappy, now rusted, $39 grill to which there was a critter living in it over the winter I tell Mr. Fantabulous “honey I’m buying a bbq this year.” To which he responds “Honey no wait. Your brother is coming to help me build a wall for the bar. We’ll just use the extra brick and build you a bbq and pizza oven outside.” Sweet…or so I thought. Every year it’s been a battle. Now here’s the thing. If I really wanted one I’d get one but now it’s almost comical with him as there’s always “something”. HOWEVER, he keeps telling me “when we move you can buy as big of a grill as you want.” Great…that translates to we’re never moving. LOL
So yeah, since I don’t have a bbq I decided to use my broiler. Normally I’d use a broiler pan but apparently, my new stove didn’t come with one. You’d think for how much I spent it would come with one but it didn’t. No worries though, nothing a foiled-lined baking sheet and cooling rack couldn’t fix! The cool thing about broiling this steak is that it only takes a few minutes for each side to cook AND you see these ‘burnt’ edges, yeah that’s money. Those are the edges that chefs usually covet for themselves when they cook their meals. Those are the money pieces! Crispy, flavorful, and some of the best pieces ever.
What’s super, super, SUPER, did I mention super?, important about making this steak (and honestly most meats) is you HAVE to let it rest before slicing into it. If you don’t you’ll be sorry and left with a super dry piece of meat. By allowing the meat to rest, you’re allowing the juices (and flavors) to redistribute back towards the edges of the meat, instead of staying in the center. If you slice into it, the juices are going to spill out all over the plate – yeah, that’s bad. But if you let it rest for 10 minutes (yes it will still be hot) you allow the juices to blend back into itself and when you cut into it later little to no juices will spill out as the meat will have sucked it all back in.
Anyway, next time you’re in the store pick up a flank or skirt steak and make this recipe. Now you can totally use this marinade on chicken, pork or shrimp. I would say though for the seafood the only marinade for about 15 – 20 minutes. The acid can actually start to cook the shrimp.
So next time instead of heading out for Mexican, grab all of the ingredients for this, a bag of chips and salsa, and have it at home! And if you want that authentic Mexican restaurant feel, put some mariachi music on!Print
- 2lb flank steak, ~1” thick
- 2/3 cup olive oil
- 1/4 cup orange juice
- 1/4 cup low sodium soy sauce
- 1/4 cup Worcestershire sauce
- 1 1/2 tablespoon garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup honey
- 1 large onion, sliced and sauteed
- 2 bell peppers, sliced and sauteed
- In a bowl whisk together all of the ingredients except the steak. Place the steak in either a plastic bag or a large, flat glass container that has a lid, pour over the liquid, cover/seal and place in the fridge for at least 6 hours – I tend to go overnight (~12-14 hours).
- When you’re ready to cook, remove the steak from the container (discard the liquid), place the steak on a broiler pan or a rimmed baking sheet (lined with foil) with a cooling rack in it. *SEE NOTE HOW TO GRILL
- Place the oven rack a few inches from the broiler and set to high. Broil for 5-7 minutes each side. 5 minutes each side will give a medium-medium rare. I prefer about 7 minutes each side with just some pink in the middle.
- Remove from the oven and allow the steak to rest 10 minutes before slicing. Slice it very thinly against the grain.
- Serve with the sauteed veggies and Chimichurri Sauce
- Preheat the grill to 500F, direct heat. Place the steak on the grill and cook for 4 minutes, turn 180 degrees, and cook for 3 more minutes. You’re creating the # marks. Flip over and finish cooking for 3 – 5 minutes, for medium rare. Remove from the grill to a cutting board and let rest, loosely tented for 5 minutes.
Serve this with my Chimichurri Sauce!
– To cook the onions and peppers, simply slice up and saute in about 1-2 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic pepper and 1/2 teaspoon pepper. Cook over med-low heat until soft and translucent.