Saturday, August 29, 2009

Grilled Flank Steak

Every time I'm craving steak or red meat, I think this is ultimately what I'm craving. Delicious, think, crusty but tender on the inside, flavorful flank steak! For those of you not into red meat, this probably isn't your favorite post. Trust me, the 16 year old in me is looking at the current day me in disgust, I promise. Around that time I was taking medicine that totally averted me to red meat, but, as you can tell, time had turned me back around :)

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 :) 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.
How pretty does that look?! Don't worry, I'll tell you about those potatoes in the foil boat in a later post :)

1 comment:

  1. My husband is a total meat and potatoes sort of guy and we are from Texas so I love this recipe. It is one I will definitely have to try when we get back to the states where I have a kitchen.



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