Holiday season is upon us! Whether you are having people over, having a fast meal before you go out to a party, or are just trying to get a family dinner on the table during the week, this quick recipe is one to PIN and keep handy. Flank steak is fabulous! This cut of meat is definitely a friend of the no-time, busy job or busy student cook. Flank Steak is easy to prepare, quick to cook, makes great leftovers and is much less expensive than buying rib eye or filet mignon. How can you not love the flank steak?!
When I was teaching Pete to cook, this was one of the first recipes that he prepared on his own. Busy job or student? You will love this recipe! This one is a keeper! The prep is really quick (less than 5 minutes) and it can marinate while you are at class or work. An added bonus? You usually end up with tons of leftovers! (Side note, today is Pete’s birthday, HAPPY BIRTHDAY PETE! so this post today is in honour of the first thing that I taught him to cook.)
Flank steak needs and loves to be marinaded as is not a tender cut of beef. This is a recipe that you can play around with. You can be creative with what you put into the marinade. Add more garlic! Use onions or shallots! Add hot sauce! Use different vinegars! Leftover red wine (if there is such a thing)? Throw it in. Just make sure you keep a balance between your oils, acids and flavours. In this case, the balsamic is slightly sweeter, which is why I use lemon juice. The soy sauce adds some saltiness, as well as complementing the ginger, garlic and green onion. When in doubt, give it a taste before you add your flank.
Prep time: less than 5 minutes (+ marinate time 30 minutes to overnight); Cook time: 12 minutes (+ 10 minutes resting time); Serves: 6 -8
What you need:
- 1 flank steak (roughly 2 lbs)
- 1/4 cup olive oil
- 1/4 balsamic vinegar
- 2 tbsp soy sauce
- 1 tsp minced ginger
- 4 cloves garlic, roughly chopped
- 1 large green onion (2 two thin small ones) roots removed, chopped into 1″ pieces
- 1/2 lemon, juiced
- fresh pepper (I did about 20 grinds)
What you do:
- In a ziplock bag large enough to hold your flank steak, add the ginger, garlic and green onion
- Add the lemon juice, olive oil, balsamic vinegar, soy sauce and pepper
- Seal the bag and shake to mix the marinade
- Take your flank steak and, on both sides, using the tip of your knife, make diagonal slits on the flank steak so it is crisscrossed
- Put the steak in the ziplock bag and seal, trying to get rid of as much air as possible
- Squish the marinade around the steak trying to get the green onions and garlic on both sides
- Put in the fridge and marinate at least 30 minutes to overnight
- Prior to cooking, take you ziplock bag out of the fridge and bring to room temperature while your oven (or barbecue) is heating up [ELIN’s TIP: this step is super important! Make sure that the meat is room temperature before you cook it!]
- OVEN METHOD: broil on 500ºF – on a rimmed baking sheet, cook 7 minutes one side, turn, cook 5 minutes the other side. Put on a cutting board, tent with foil and let sit 10 minutes
- BARBECUE METHOD: grill on high (at least 500ºF) cook 7 minutes one side, turn, cook 5 minutes the other side. Put on a cutting board, tent with foil and let sit 10 minutes
- [ELIN’s TIP: this step is super important! Make sure you rest your meat 10 minutes before you slice it!]
- Thinly slice your meat against the grain, on the angle. You will want to slice this thin. Flank steak is better when it is thinly sliced.
- The steak should be rare to medium-rare throughout. Flank steak should not be cooked well-done. If you have a guest that likes it done more, give them the end pieces.
- Serve and enjoy the leftovers!
- Did I mention that it makes fabulous leftovers? You can use the leftover steak for sandwiches, salads, fajitas….
ELIN’s TIP: Less than no time? Marinate two flank steaks and freeze one in the marinade. You can take it out of the freezer and defrost it while you work.
Quick entertaining appetizer? Slice a baguette into rounds, and lightly toast both sides. Spread with blue cheese and top with a slice of leftover cold flank steak (optional add caramelized onions or pickled onions on the flank) for a delicious and easily passed app in a flash.
