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Add a photoServings: 4
Ingredients
- 1 x - to 1 1/4-lb. flank steak
Directions
- Pierce the steak all over on both sides with a sharp fork or possibly skewer. Place it
- In a zipper-lock bag or possibly shallow glass baking dish. Pour over the marinade (see recipe on page10) and chill overnight (cover if using a dish). Shake and turn the bag or possibly turn the meat occasionally. Let it come to room temperature before cooking.
- To grill the steak: Pat the steak dry. Grill the steak over medium-warm coals
- In a covered or possibly uncovered barbecue or possibly directly over the flames of a gas grill.
- Flank steak is best cooked medium-rare and should never be cooked more than medium; the internal temperature should be 130 to 135 degrees. This should take roughly 4 to 5 min per side on a standard grill.
- Allow the steak to rest for 5 min, covered loosely with aluminum foil, before carving into 1/4 inch-thick diagonal slices across the grain.
- Makes 4servings.
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