Rich came home from a trip to the market with a couple of flank steaks – he knows I always check this particular store for their “dollar off” deals on meat and poultry that is approaching last sale dates, and this particular day, he hit the jackpot: two flank steaks, each $3 off!
Now, what to do with them?
Flank steak is not a cut I have worked with a lot, so I did a bit of research, and came across a nice marinade and grilling method.
INGREDIENTS
•2/3 cup dry red wine
•2/3 cup lower sodium tamari*
•6 large cloves of garlic, peeled and smashed
•1/3 cup chopped parsley
•1 tbsp Sherry Peppers Sauce
(or hot sauce, to taste)
•1 tsp Aleppo pepper
•Coarsely ground black pepper, to taste
•2 flank steaks (about 1 1/2 pounds each)
•Olive oil (for the grill)
*Tamari is a gluten free soy sauce alternative, and I routinely buy the lower sodium version, just as I would with soy sauce.
Place the garlic, parsley, Sherry Peppers Sauce, Aleppo, and black peppers in a gallon sized zipper bag with the two flank steaks.
Pour in the tamari and red wine, seal the bag, then give a toss and a couple of squeezes to blend.
Place the bag in a rimmed dish (to catch any leakage) and stash in the fridge for a couple of hours or – usually always more better – overnight; flipping the bag when you think to.
Note: I am pretty much always an advocate for overnight marinating, but thought that these steaks – with artichoke relish and a bit of won ton sauce (details to come) – were mebbe a touch too salty for me (though leftovers on sourdough with mayonnaise, lettuce and tomato were nice) – so mebbe consider a shorter marinade, or mebbe cut back on the tamari and add more red wine to make up the difference.
When ready to grill, remove the steaks from the marinade (discard the marinade) and allow to come to room temperature.
Heat your grill to high, then brush the grates with olive oil.
Add the steaks and grill for two minutes each side over direct heat, then move off to the side and move off to the side of the grill and cook for another couple of minutes per side to your desired degree of doneness (125º for rare, 140º for medium rare, 150º for medium).
Remove from the grill, cover with foil and set aside to rest for 15 minutes.
To serve, slice across the grain.
Very nice with roasted corn and that artichoke relish.