As I began to browse for a recipe for a marinade for this steak, I quickly realized I was not willing to wait 3-8 hours on this steak to marinate! What was I to do?!
Enter the FoodNetwork.com :) I found a recipe that provided some inspiration. In addition to this recipe, I had recently bought some Chipotle Chile Pepper, and I thought this would be the perfect time to use it.
Wow, when I opened up this spice, talk about a sensory overload. This stuff smells AMAZING! I took it over to my sous chef and made him smell it, too, because it was that incredible.
Back to prepping the flank steak. I laid the flank steak on a cutting board, cut a few slits against the grain of the meat, seasoned it with salt and fresh cracked pepper, rubbed in E.V.O.O. on one side, sprinkled Oregano on the E.V.O.O. rubbed side, and then finished it off with a good sprinkle of the Chipotle Chili Pepper. I let that sit for about 30 minutes.
Using our handy dandy All-Clad Grill Pan (thanks Brandon and Gradee!), I was able to fit this whole flank steak into the pan and get it grilled :)
Yes, ideally this would be grilled outdoors, but that's not possible for us right now.
Nonetheless, for a good flank steak, you should get a good crust on the outside and cook this to medium or medium well. Having a pink center on this lovely piece of meat is what makes it so tasty, in my opinion.