Marinated Flank Steak Recipe | Saveur

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.

Belle Morizio

Marinated Flank Steak
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
  • 12 cup red wine
  • 2 tbsp. red wine vinegar
  • 2 tbsp. Worcestershire sauce
  • 4 garlic cloves, crushed
  • 2 fresh rosemary sprigs
  • 12 cup extra-virgin olive oil
  • One 2-lb. flank steak
  • Kosher salt


  1. 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.
  2. 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.
  3. 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.

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