I’ve had a flank steak sitting in my fridge since June 24th and despite another hot day yesterday, I knew it had to be made. I went the grilling route because I always opt for fire over my electric cooktop when possible. The char and smoke flavor can’t be beat. I think it’s bizarre that grilling is often considered a man’s duty and I enjoy breaking down those gender barriers whenever I can, even if it’s just in my own home. I’m showing my toddlers that it’s okay for a woman to do things traditionally thought to be manly (or whatever).
It’s true. I brew beer and grill meat and I have breasts. I like the idea of my kids thinking that’s normal.
Back to this slab of beautiful meat. I like grilling my meat as rare as I can. I like steak when it’s red inside. I try to cook my chicken and pork as pink as I can while still staying within a “safe” zone. It’s just me. A flank steak comes from a cow, of course, and can be tough when overcooked. It’s a cut I either cook in a little bit of liquid or grill quickly. I preheated my grill, bumped the heat down to medium-high, and grilled each side for 8 minutes each. I always give the meat a quarter turn halfway through so the meat gets a nice crosshatch pattern on it.
I’m a geek like that.
Make sure you always let the meat rest once it’s done grilling. This allows the beautiful juices that you still have from not overcooking it to redistribute throughout the meat.
I used this recipe for grilled marinated flank steak by Emeril Lagasse on the Food Network website. I adapted it a bit and I’ll detail that below, but if you want the original recipe then go here. I didn’t make his creole seasoning, I used the recipe from the Tupelo Honey Cafe cookbook. It helped give the meat a nice heat and was so easy and quick to make that I’ll probably never purchase a shaker of creole seasoning again. If you want that recipe you’ll just have to buy the book! (You should buy the book – everything I’ve made from it so far has been delicious.
Grilled Marinated Flank Steak with Creole Seasoning
Adapted from Emeril Lagasse | Food Network
1 flank steak (mine was about 2.5 lbs)
1/2 c. cooking sherry (you can use red wine or beer instead)
1/4 c. soy sauce
1/4 c. water
1 T. olive oil
2 T creole seasoning
2 T minced garlic (about 5 cloves)
2 T brown sugar
1 T tomato paste
1 tsp. ground pepper
Combine all ingredients except flank steak in a large sealable plastic bag. I sealed it and smooshed everything around until it was well mixed. Toss the steak in and seal it, squeezing as much air out as you can. Put it on a plate and set in the fridge for at least 4 hours. Turn it over and give it a bit of a massage every now and then.
Don’t toss the marinade. Dump it into a saucepan, bring to a boil and drop it to a low simmer while you’re grilling.
Grill steak. Let rest. Thinly slice across the grain and at an angle. Drizzle the cooked marinade overtop.
I served mine with a fresh snow pea and zucchini salad that I tossed with bacon and goat cheese, and boxed macaroni and cheese.
Don’t judge. I’m not superwoman.
I think you should make this! It’s simple, delicious, and you’ll see how easy it is to conquer the grill.