Ella Numera Una called her Mamasita the other day. Wanted to rustle up a big, red flank steak. Before the chica headed off to law school, I did put together a recipe box full of family faves. Ella just wanted to check in to make sure she was on the right BBQ track.
"So, I'm gonna grill a steak tonite."
"Great. What kind?"
"Oh, a pound-and-a-quarter, I guess. I've only really got one question."
"Can I leave the steak in the marinade for more than an hour? 'Cause I wanna take a nap."
Ah, the stresses of higher education! That's the beauty of marinating steak, in my humble experience. The longer you marinate the flank steak, the tastier it is.
"Oh, and one more thing, Moms."
"Is it OK if I do it under the broiler instead of on the grill? It's getting dark outside and it looks like rain."
I assured Ella that grill or broiler, her Flank Steak À la Scribe would be delightful.
Here it is, Scribe Fans. Get your grill fired up. And get fired up for some steak tonite, OK?
Flank Steak À la Scribe (with help from Weber & Reader's Digest)
(Full disclosure here: The basic marinade recipe comes from the Weber Grill Owner's Guide, circa 1997 & earlier. Mrs. Scribe has owned a charcoal Weber for 20+ years ~ when one rusts out, she asks for another for Xmas or her birthday ~ & uses it to turn out all kinds of delicacies, from Johnsonville Brats to smoked turkeys. We've "goosed" the marinade recipe over the years, to really make it our own. But Weber deserves the preponderance of the credit.)
The Marinade (enough for one 1.5-lb. flank steak)
1/2 cup olive oil
1/2 cup soy sauce
1/4 cup balsamic vinegar
3 tbs. lemon joice
2 tbs. Worcestershire sauce
2 tbs. spicy brown mustard
1 tbs. garlic powder
lots of salt & pepper
Mix all the marinade ingredients together in a bowl that has a lid, and place the flank steak in the marinade, turning to make sure it's all coated. Put that sucker in the fridge. You may marinate your flank steak anywhere from 1 hour to overnight. That's the beauty of it. No time constraints on marinating! When you're ready to cook, fire up either the grill or the broiler. Remove the steak from the bowl and dispose of the marinade. Place the steak either over (grill) or under (broiler) direct heat for 5-6 minutes on each side. Remember that a cut like flank steak will taste best if it's a little on the rare side, but also remember that flank steaks are usually thicker in the middle than on the ends, so when you're done, you'll probably have different degrees of flank steak rarity, ranging from medium (the ends of the steak) to rare (in the middle). When the steak is done, slice it thin, diagonally against the grain, and serve with a big salad and the Reader's Digest Horseradish Sauce.
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
1 tbs. Dijon mustard
2 green onions, finely chopped
2 tsp. prepared horseradish
Combine these ingredients in a small bowl. Cover and refrigerate. Mmmmmmmm, that's some good eatin'! And BTW: Ella Numera Una & Roomie had themselves a feast, plus leftovers for sandwiches. I really think they're eating a lot better than I ever did as a college kid!