Flank steak, also known as London broil, isn’t the most tender cut of beef, but it is one of the most flavorful. The key to cooking a tender flank steak is to let the meat marinate for a good, long time and then carve it crosswise against the grain into very thin slices. No grill? No problem, as this recipe translates well to a stovetop method. If you do have your coals going, round out your cookout with all of the grilled essentials.
Marinated Flank Steak
The key to getting a tender flank steak is to let the meat marinate for a good, long time—in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving.
Yield: serves 4
- 1 tbsp. black peppercorns
- 1 tbsp. coriander seeds
- 1 tbsp. fennel seeds
- 2 dried chiles de àrbol, broken
- 2 fresh bay leaves
- 1⁄2 cup red wine
- 2 tbsp. red wine vinegar
- 2 tbsp. Worcestershire sauce
- 4 garlic cloves, crushed
- 2 fresh rosemary sprigs
- 1⁄2 cup extra-virgin olive oil
- One 2-lb. flank steak
- Kosher salt
- In a small skillet over high heat, toast the peppercorns, coriander, fennel, chiles de árbol, and bay leaves, stirring occasionally, until fragrant, 2–3 minutes. Transfer aromatics to a hard surface, then use the bottom of a heavy (cool) skillet to lightly crush. Transfer the spices to a 9-by-13-inch baking dish. Add the wine, vinegar, Worcestershire, garlic, rosemary, and olive oil, and whisk to combine. Poke the flank steak all over with a fork and place in marinade. Spoon some of the marinade over the meat, then cover and refrigerate, turning occasionally, for at least 12 and up to 24 hours.
- An hour before grilling, remove the steak from the marinade and set aside on a large plate at room temperature. Transfer the marinade to a small pot, bring just to a boil, then remove from heat and set aside.
- Build a medium-hot charcoal fire in your grill or preheat a gas grill to medium-high heat. Grill the steak, turning once and using a brush to baste with the reserved marinade occasionally, until browned and medium rare, 7–8 minutes per side. Transfer to a cutting board, tent with foil, and set aside to rest at room temperature for 10 minutes. Thinly slice the steak against the grain; sprinkle with salt to taste and serve warm, with any accumulated juices.