Grilled Sesame Flank Steak
|1 c||merlot or cabernet|
|3/4 c||red wine vinegar|
Have you considered Holland House
|1/4 c||sesame oil|
|1/2 c||olive oil, extra virgin|
|4 Tbsp||garlic, chopped|
|3 Tbsp||fresh ginger, coarsely chopped|
|3 tsp||thyme, leaves (substitue 1 tsp. dried)|
|1 tsp||cracked black pepper|
|1/2 tsp||coarse sea salt|
|2 lb||beef flank steaks|
Flank steak is a delicious cut of beef and is often stuffed or rolled, yet I’m here to tell you that it’s an often-misused piece of beef. Unless properly treated this delicious piece of beef can come out as tough as shoe leather or as crispy as overcooked bacon.
The biggest tip is to marinate the flank steak overnight to tenderize it and bring out its flavor. It cooks up quick over high heat on the grill but is equally delicious smoked low and slow. This recipe can be used in either case but I’m going to showcase grilling to bring out the tenderness of this steak.
I usually cook two pieces of flank, and save one for the next days sandwiches.
(See Scott's Original Version of Recipe)
This is a fabulous method of cooking flank steak - It was a unanimous hit around the Test Kitchen table!