Spicy Southwestern Flank Steak
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes, plus 3 hours marinating
Yield
Serves 4
Ingredients
Before You Begin
Flank steak is a relatively inexpensive cut that can be tough if not properly prepared. To make sure that the meat is tender, do not overcook (rare or medium-rare is best). Because flank steak is a very thin cut, the marinade may flavor the meat in less than 24 hours. Cut steak into thin slices across the grain.
Instructions
- Whisk first 9 ingredients together in a small bowl until marinade is combined. Place flank steak in a zipper-lock bag or in a shallow, nonreactive pan. Pour marinade over contents and seal or cover. Transfer bag or pan to refrigerator and marinate steak, turning zipper-lock bag or stirring contents of pan occasionally to evenly distribute the marinade, for at least 3 hours, 24 hours if possible.
- Heat grill or broiler. Remove steak from bag or pan and sprinkle with salt. Place on a roasting pan or hot grill rack. Cook steak on grill or under broiler, turning once, until medium-rare, 8 to 10 minutes. Transfer steak to a platter and cover with aluminum foil to let juices settle, about 5 minutes. Holding knife at a slight angle, cut thin slices across the grain. Serve immediately.
Time
35 minutes, plus 3 hours marinatingYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations on our basic marinade recipe, along with a guide for the amount and marinating time, determined by the product.
Before You Begin
Flank steak is a relatively inexpensive cut that can be tough if not properly prepared. To make sure that the meat is tender, do not overcook (rare or medium-rare is best). Because flank steak is a very thin cut, the marinade may flavor the meat in less than 24 hours. Cut steak into thin slices across the grain.
Instructions
- Whisk first 9 ingredients together in a small bowl until marinade is combined. Place flank steak in a zipper-lock bag or in a shallow, nonreactive pan. Pour marinade over contents and seal or cover. Transfer bag or pan to refrigerator and marinate steak, turning zipper-lock bag or stirring contents of pan occasionally to evenly distribute the marinade, for at least 3 hours, 24 hours if possible.
- Heat grill or broiler. Remove steak from bag or pan and sprinkle with salt. Place on a roasting pan or hot grill rack. Cook steak on grill or under broiler, turning once, until medium-rare, 8 to 10 minutes. Transfer steak to a platter and cover with aluminum foil to let juices settle, about 5 minutes. Holding knife at a slight angle, cut thin slices across the grain. Serve immediately.
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