Herb-Scented Flank Steak from Better Homes and Gardens Grilling Magazine, Spring 2010 Recipe
Herb-Scented Flank Steak from Better Homes and Gardens Grilling Magazine, Spring 2010
It's fitting that a flank steak be the last recipe that I make from the Better Homes and Gardens Grilling issue because it's a cut of meat that I like so very much. This cut is so misunderstood. Luckily, that makes it a bit cheaper than some others because if not cooked and cut properly it can be downright tough. However, with the right amount of TLC, I think it produces as much, if not more, flavor than a New York strip steak.
I made this as part of our Memorial Day celebration, along with the Grilled Potato Salad and the Triple-Chocolate Ice Cream Sandwiches. Out of the three recipes, this one definitely took the least amount of work.
As soon as warm weather hit North Carolina, I pulled out my big pots, ran to the garden center and bought herbs to plant in them and arranged them on the deck. Even though our home has almost an acre of land, the majority of it is shaded by beautiful oaks so I have to place my pots careful so my herbs will receive enough sun. Pity to have all that land and not be able to plant a decent vegetable garden, but we make do and we do love the trees.
Anyway, I mention that because this recipe does call for fresh basil, oregano and thyme, all of which I have and used. It makes a difference, so even if you don't have access to a garden of herbs, at least go buy those little packets from the grocery store. You can always make spaghetti with what's left.
As per usual, I made sure to let the meat marinate for the longer end of time (a little over 24 hours) simply because in the case of this cut, longer is better. It cooked up as expected, although I was pre-occupied with the potato salad and left it on the grill a few minutes too long. I prefer my meat rare/medium-rare and unfortunately this was more towards medium, but sometimes that happens.
I have to admit, when I brought the meat into the house, both my husband and I wrinkled our noses. It smells....odd. I don't know how else to explain it. Luckily, the taste is very much better than the smell. We really enjoyed the flavor. While this will never replace our family favorite Bourbon and Ginger Marinated London Broil, it was very good and a positive way in which to end my experience with this issue.
In fact, one of the things I appreciated about this magazine was the explanation it gave in the various sections. For instance, in the section on beef, it had a great diagram of a cow and where the various cuts of meat came from. A little macabre if you think of it, but being a carnivore is just that. If you're unsure what cut is best for you, it's a great resource.
Herb-Scented Flank Steak
from Better Homes and Gardens Grilling Magazine
- 1 2- to 2 1/2-pound beef flank steak
- 1/4 cup Dijon-style mustard
- 1/4 cup dry red wine
- 1 large shallot, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons snipped fresh basil
- 1 tablespoon snipped fresh oregano
- 1 tablespoon snipped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a large resealable plastic bag set in a shallow dish.
For marinade, in a small bowl, combine mustard, wine, shallot, oil, basil, oregano, thyme, salt and pepper. Pour marinade over steak. Seal bag; turn to coat. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain steak, reserving marinade.
For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium (160F), turning and brushing with marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on rack over heat. Cover; grill as above.) Discard any remaining marinade.
To serve, thinly slice steak diagonally across the grain. Makes 8 to 10 servings.