Boston Chef's Marinated Flank Steak |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from the Wall Street Journal from July 15, 2006 and it is Michael Schlow's recipe. He owns 3 Boston area restaurants: Radius, Via Matta and Great Bay. The chef is from Brooklyn originally. Note-There is a 24-36 hour marination not in the cooking time. Ingredients:
1 1/2-2 lbs flank steaks |
coarse salt |
fresh ground black pepper |
1/2 cup extra virgin olive oil |
1/4 cup sherry wine vinegar |
2 tablespoons balsamic vinegar |
1 tablespoon ketchup |
1/2 teaspoon worcestershire sauce |
1 teaspoon honey |
1 teaspoon sugar |
1/2 cup red onion, very finely diced |
1 pinch cayenne pepper |
1 teaspoon fresh rosemary, chopped |
1/2 teaspoon fresh thyme, chopped |
1/2 teaspoon black pepper, freshly ground |
1/4 cup water |
Directions:
1. In a large bowl, combine all the marinade ingredients and whisk well.
2. Pour into a large Ziploc bag and add the steak; seal the bag and refrigerate for 24-36 hours.
3. Thirty minutes before grilling, preheat the grill to high and remove the steak from the refrigerator.
4. Transfer the meat to a platter and reserve the marinade for basting.
5. Season the steak on both sides generously with salt and pepper.
6. Place the steak on the hot grill and cook for 2 minutes.
7. Rotate the steak a quarter turn to mark the steak which promotes even cooking and makes an attractive grill pattern on the meat.
8. Cook for 2 minutes more, then turn and sear the other side.
9. Dab the marinade onto the meat with a pastry brush.
10. Cook for 2 minutes, then mark by rotating a quarter turn. Cook another 2 minutes and baste again.
11. Reduce the heat to low and transfer the steak to the warming shelf placed in the highest position. If you don't have a warming shelf, move the meat to a cooler section of the grill.
12. Close the lid and continue to cook for 8-12 more minutes more for medium-rare, depending upon the thickness of the steak.
13. Lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.
14. Allow the meat to rest for 5 minutes off the grill before thinly slicing it across the grain on a slight bias, 1/4-1/8 of an inch thick.
15. Serve warm.
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