When I was a kid no one else I knew had a clue as to what it was, but we had flank steak all of the time.  Now it is a much more popular cut because it is a very lean piece of beef.  Just how lean is it?  6 ounces has about 12 grams of fat.  That makes it more lean than 6 ounces of skinless chicken thigh; weighing in at about 18 grams of fat.  The only trick to cooking any lean meat is that if it is not prepared properly it can be a bit tough.  No worries.  Flank steak is pretty inexpensive, easy to prepare and the leftovers are great for:

-steak and eggs
-salad toppers
-steak sandwiches

1/4 c olive oil
1/2 cup red wine vinegar
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
fresh chopped basil
fresh chopped thyme
fresh chopped oregano (skip if you don’t have fresh; do not substitute dry)
fresh chopped rosemary
1 clove elephant garlic; minced (I only happened to have this because it was available at the Farmers Market.  You can substitute 3 cloves regular garlic)
1 flank steak (about 1 1/2 lbs.)

Mix all of the ingredients together to make a marinade.
Coat both sides of the steak and let sit in marinade for 1-4 hours.
Heat grill.
Grill on each side about 5-7 minutes for medium rare.
Place on platter and loosely cover.  Let sit for 5 minutes.

THIS IS SUPER IMPORTANT: slice thin on a diagonal across the grain


Viva Italian works as a great substitute for the marinade.  Costco sells flank steaks in packs of 2.  I marinate them both and throw one in the freezer; dressing and all.

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