Remember how I was just singing the praises of marinades for weeknights? Well, allow me to introduce another (with one more to follow soon).
When it comes to steaks, I’m usually a pretty simple girl—salt and lots of freshly ground pepper, cooked just under medium rare. Nothing more, nothing less. I am more than okay eating flank steak the same way, but flank steak really does work well with marinades. It’s a leaner cut, so marinating it makes it really tender. And with a simple marinade like this one, it takes pretty much zero time to amp up the flavor.
This marinade is just a simple vinaigrette of sorts, with Worcestershire added. I love Worcestershire with beef and use it often in marinades and burgers. I’ve kept this marinade both incredibly simple to make and easy to memorize, since there is the same amount of each ingredient (also makes it easy to increase the recipe without doing math :)).
Marinated Flank Steak
3 Tbsp. olive oil
3 Tbsp. red wine vinegar
3 Tbsp. Worcestershire
3 cloves garlic, minced
1 flank steak (about 1.5 lbs.)
Whisk together the oil, vinegar, Worcestershire and garlic. Place the flank steak in a resealable bag or shallow bowl and pour the mixture over the top. Marinate for several hours.
Before cooking, sprinkle the steak with salt and a fair amount of ground black pepper. You can cook the steak by grilling, broiling, cooking entirely on the stovetop, or my preferred method, which is to get a cast iron skillet extremely hot, then sear it for about 1.5 minutes per side and move to a 450 degree oven to finish cooking, for about 4 more minutes per side.
Allow the steak to rest under a foil tent for 5 minutes before slicing across the grain.
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