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Marinated Flank SteakFlank steak cooks quickly and is very flavorful. Here you will find two recipes. One has an intense roasted garlic flavor and is served with a garlic-herb mustard sauce. The second is easier and can be served with the same sauce. Serve as a sandwich on crusty rolls with pickles, raw or sautéed onions and your favorite horseradish sauce Directions are given for the broiler or the grill
= Flank steak is sometimes sometimes difficult to find at your local grocers. Ask the butcher to order the steak in advance.
= Marinate the steak overnight for best flavor = For the rosemary, substitute fresh chopped sage, oregano or thyme. You might also add 1/2 to 1 tablespoon of freshly chopped parsley to the mustard sauce, to mellow the rosemary taste = Both recipes can be easily doubled
Make Ahead Checklist c Marinate the steak overnight c The roasted garlic sauce can be made up to 2 days in advance. Leftovers will last about 2 days, tightly covered in the refrigerator Flank Steak with Roasted Garlic and Rosemary Serves 4-6 1/2 teaspoon kosher or sea salt, plus additional to taste Roasted Garlic Recipe using 3 heads of garlic, cut in half Olive oil Freshly ground black pepper 3 tablespoons chopped fresh rosemary 1 to 1 1/2 pounds flank steak 1/2 cup Dijon mustard
Using a sharp knife, lightly score the steak across the grain. Season the meat with the additional salt and pepper. Rub half of the garlic and herb mixture all over the meat. Wrap tightly in plastic wrap and refrigerate for 4 hours or overnight. Light a grill or preheat the broiler ON THE GRILL: Cook for 2-3 minutes on each side for rare UNDER THE BROILER: In a broiler pan, broil close to the heat for 2-3 minutes. Turn and cook for 2-4 minutes for rare. Place the steak on a cutting board and let rest for 5-10 minutes. Meanwhile, in a small bowl, combine the remaining garlic-herb mixture with the mustard. Slice the meat into thin slices on a diagonal across the grain. Serve as above
Easy Flank Steak Recipe Serves 4-6 1 to 1 1/2 pounds flank steak 2-3 tablespoons extra virgin olive oil 1 1/2 teaspoons lemon juice 2-3 large cloves garlic, finely minced Kosher salt and freshly ground black pepper to taste Using a sharp knife, lightly score the steak across the grain. Mix together the oil, lemon juice and garlic and rub the mixture into the meat. Season with salt and pepper. Wrap tightly in plastic wrap and refrigerate for 4 hours or overnight. If you are pressed for time, marinate the meat at room temperature for 30 minutes Follow the broiling or grilling directions as above. Brush with additional olive oil as needed
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Let the garlic cool slightly,
then squeeze the cloves from their skins into a small bowl. Use a fork to
mash the garlic into a rough puree. Add a bit of olive oil to smooth the mixture. Stir in the chopped rosemary. Season with the salt and ground black pepper. You will use
half of this mixture for the steak and combine the other half with mustard to
serve on the side. 