So. I was minding my own bidness, checking out the meat case at my market, and BAM! I come across a nice looking flank steak, and, it has a $3 off coupon slapped on top! Bonus!
I rarely make flank steak, but I figured for a deal like that, I could do some research and come up with something.
I did, and it is pretty good. So good, in fact, that I won’t wait for a coupon to buy my next bit of flank steak.
This post gives you the steak two ways; first, right off the grill and then, the leftovers turned into cheese steak sammiches with sautéed onion and jalapeños. As a bonus, I am also re-rerunning the Red Sammich Sauce recipe from last year, just so’s you have it all in one post.
Note: to make this recipe, I spent $13 on Amazon and bought this meat tenderizer, which uses dozens of small blades to stab the meat, breaking down tough connective tissue, and allowing the marinade to the interior of the steak. Since testing it out with the flank steak, I’ve gone on and used it for any steak we might be cooking. Simply go over the steak with the tenderizer, then rotate the steak 90º and repeat. Flip the steak over, and do the whole routing again.
•1 (2 lb) flank steak
•2 tsp dried oregano
•2 tsp Back of the Yards Seasoning – or your favorite steak seasoning
•1 tsp coarse sea salt
•1/4 cup peanut or veggie oil
•6 scallions, sliced
•12 oz can of beer
•1/2 cup Worcestershire sauce
•2 tbsp low sodium tamari
Once you’ve gone over the steak with your meat tenderizer (no tenderizer, well, you could try stabbing the steak repeatedly with a meat fork, or… mebbe just be certain to marinate the steak really well – like, at least overnight, turning and mebbe squeezing often), arrange the steak on a board and apply half of the oragano, Back of the Yards (or steak) seasoning, sea salt, and pepper to the steak and gently rub it into the steak.
Flip the steak over and repeat with the remaining seasoning.
Pour half the oil over the steak, then rub that in well before flipping the steak over, adding the remaining oil, and rubbing that in as well.
Note: I used a kindofa handy dandy “marinade tray” I picked up on clearance last year, so any seasonings that fell off of the steak during this whole process were gonna be mixed in with the marinade anyway. If you’ve opted to use a board and then marinade in a gallon-sized zipper bag (my usual method), simply scrape any fallen off seasonings into the bag when you add the steak. Top with the sliced scallions.
Whisk the beer, tamari, and Worcestershire sauce together, and pour over the steak and scallions.
Flip the steak to get both sides coated with the marinade, then cover and stash in the fridge for at least three hours, tho’, as always, overnight is better.
Flip the steak when you think to.
While the steak is marinating, whisk the sammich sauce ingredients in a bowl or with an immersion blender, then transfer to a covered container and store in the fridge.
Steak well and truly marinated, and sauce made, let’s get this show on the road!
Heat your grill to medium high and brush the grate lightly with oil. Grill the steak three or four minutes (this’ll give you that lovely pink steak I show above), or longer if you prefer less pink in your beef. If you’d like to get the crossed grill marks, rotate the steak a quarter turn after two minutes.
Flip the steak over and repeat. When done grilling, transfer the steak to a cutting board, cover loosely with foil, and set aside to rest for five or ten minutes before carving.
Thinly slice the steak across the grain, and serve with the Red Sammich sauce. We went old school and added roasted potatoes and an Iceberg and Romaine salad on the side.
Dinner done and face with leftovers, I slipped my leftover steaks into a storage container and popped ’em in the fridge.
The next night for dinner, I added a bit of oil to a pan over medium high heat, then slipped in some sliced sweet onion and jalapeño and cooked until the onion was translucent before adding the steak slices.
Cook until the steak is heated through, then top with sliced Provolone cheese.
Cover the pan, remove from the heat, and let rest until the cheese has melted.
Slather a bit of the Red Sammich Sauce on a lightly toasted roll, then add the steak with the melted cheese along with the onion and jalapeño.
I honestly cannot decide whether I preferred the steak better the first night, or repeated and repurposed the next as cheese steak sammiches. Such a nice dilemma to have.