No Grill Flank Steak
A 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
Optionally, marinate the steak for the amount of time appropriate for the marinade being used. Marinating is NOT necessary but a choice.
About 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
At this time, also take the steak out of the refrigerator and allow to come to room temperature.
If 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.
Rub the steak on both sides with the olive oil.
Season 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.
Place the steak on the pre-heated grill pan and bake for 5 minutes.
Flip the steak and bake an additional 5 minutes. This results in a medium rare steak by the time it is done resting.
Remove from the pan, losely cover with foil, and allow to rest for 10 minutes.
Slice 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.
If you have leftovers, slice and reheat briefly in a buttered skillet to make a truly sinful steak sandwich.