Flank steak is a fairly inexpensive cut of meat but isn't super tender. The key to taking advantage of this flavorful beef is to let it marinate for a long time. For this recipe, we use a lot of delicious ingredients: wine, Worcestershire, garlic, dried peppers and rosemary. Make sure you cut this against the grain to serve.
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Step 1: Step 1: Gather Your Ingredients
If your kitchen is anything like mine, you'll have most of these ingredients on hand.
1 Tblack peppercorns
2 dried chiles de àrbol, broken
2 bay leaves
3/4 C red wine
2 T worcestershire
2 garlic cloves, crushed
2 sprigs rosemary, leaves removed
1⁄2 C extra-virgin olive oil
1 (2-lb.) flank steak
Step 2: Step 2: Combine Ingredients, Marinate and Refrigerate Overnight
In a small bowl, combine all ingredients except flank steak. Poke flank steak all over with a fork and cover with marinade. Cover and refrigerate, turning occasionally, overnight (up to 24 hours).
Step 3: Step 3: Prepare for Cooking
A half hour to an hour before cooking, move flank steak to a plate at room temperature.
Step 4: Step 4: Grill That Beautiful Steak
Build a med-hot fire in your grill. Grill steak for 7-8 minutes per side (until browned or cooked according to your preference).
Step 5: Step 5: Allow Meat to Rest Then Devour
Transfer meat to a cutting board, tent with foil and allow it rest for 10 minutes. Cut the steak into thin slices against the grain. Serve with any reserved juiced. Devour.