Heidi's StoryA tree limb fell through the Weber kettle and we decided not to replace it. We haven't missed it at all. A hot oven and a cast iron grill pan are much easier for just the two of us.
We like flank steak. We cut it into meal-sized pieces and cook it quickly. You don't even need to marinate it.
flank steak (adjust the size to the number of people)
seasonings or marinade
1Optionally, marinate the steak for the amount of time appropriate for the marinade being used. Marinating is NOT necessary but a choice.
2About 25 minutes before you intend to cook the steak, place the cast iron grill pan in the oven and pre-heat the oven to 450 F
3At this time, also take the steak out of the refrigerator and allow to come to room temperature.
4If you marinated the steak, dry it thoroughly with paper towels. If the steak is wet when it hits the pan it will stew rather than grill.
5Rub the steak on both sides with the olive oil.
6Season to taste. Simply using salt and pepper makes a tasty steak that tastes of pure BEEF. Any dried herb or spice mix may be used.
7Place the steak on the pre-heated grill pan and bake for 5 minutes.
8Flip the steak and bake an additional 5 minutes. This results in a medium rare steak by the time it is done resting.
9Remove from the pan, losely cover with foil, and allow to rest for 10 minutes.
10Slice very thinly perpendicular to the grain. Flank steak will be tough cut any other way, including at an angle as recommended in so many recipes.
11If you have leftovers, slice and reheat briefly in a buttered skillet to make a truly sinful steak sandwich.