The Book of Steak by Love Food Editors

Author:Love Food Editors [Food Editors, Love]
Language: eng
Format: epub
ISBN: 978-1-4723-9893-2
Publisher: Parragon Books Ltd
Published: 2015-05-14T16:00:00+00:00

Flank Steak

in “the best” barbecue marinade

FEEDS 4-6 PREP 5 MINS COOK 10-15 MINS

Ingredients

4 garlic cloves, finely chopped

¼ cup olive oil, plus extra for brushing

¼ cup firmly packed light brown sugar

2 tablespoons red wine vinegar

¼ cup soy sauce

1 teaspoon Dijon mustard

1 teaspoon pepper

1¾-pound whole flank steak, trimmed

salt, to taste

1. Put all the ingredients, except the steak and salt, into a large, resealable plastic food bag. Seal and shake to combine. Add the steak and reseal the bag, squeezing out most of the air. Chill in the refrigerator for a minimum of 6 hours, or for up to 12 hours if time allows. Remove from the refrigerator before cooking to let the meat return to room temperature.

2. Transfer the steak to a large plate, reserving the remaining marinade. Pat the steak dry with paper towels and season generously on both sides with salt.

3. Heat a ridged grill pan over high heat. Brush a little oil over the surface of the pan and add the steak. Cook for 5–6 minutes on each side for medium-rare, or until cooked to your liking. Set aside to rest for 10 minutes before serving.

4. Meanwhile, pour the marinade into a small saucepan and bring to a boil. Serve the steak sliced across the grain, with the marinade on the side.

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