One of our go-to recipes for parties is our grilled marinated flank steak, served with an arugula, fennel, and toasted pine nut salad (we like to use the Meyer lemon vinaigrette – see our previous blog on vinaigrettes). It’s simple to make, and we never have leftovers – always a good sign.
Grilled Marinated Flank Steak
- 1 flank steak (2-3 pounds)
- 1/2 cup dry red wine (Chianti works well)
- 1 tsp Dijon mustard
- 1/2 cup soy sauce
- 2 tbs minced garlic
- 2 sprigs of fresh rosemary
- 2 tbs brown sugar
- 1/4 tsp cayenne pepper
- 2 tbs Extra Virgin Olive Oil
- 1/4 cup chicken stock
- 1 oz white roux (1/2 oz butter, 1/2 oz flour. See this All Recipes article for directions).
- Place the flank steak in a large plastic, resealable bag. Whisk together all the ingredients, except the chicken stock and roux. Marinate for 4 to 12 hours in the refrigerator.
- Remove the steak from the marinade; pre-heat a gas or charcoal grill. Strain the marinade into a sauce pan, then add the chicken stock (we use veal stock for extra flavor). Bring to a boil, then reduce the sauce over medium heat until it is reduced by one half.
- Whisk in the roux, and cook on low heat until the sauce is thick.
- Place the steak on the grill, and cook to desired doneness – about 6 minutes per side for rare. It’s best not to over-cook flank steak.
- Transfer the steak to a plate, and let stand for 5 minutes before carving. Cut the steak across the grain, and serve with the marinade sauce.
Some extra plating tips: place a bit of the arugula salad along side of the sliced steak, and drizzle the steak with some marinade. This recipe also works well with the blue cheese puree that we recently posted.