Marinated Flank Steak
The Nitty Gritty:
Slab of meat. Hot grill. Go.- Level: 1
- Prep Time: 15 minutes, plus marinating time in the fridge
- Yields: 4 servings
- Tags: grilling beef
It doesn’t get much simpler than this. When you’re stuck for dinner ideas on a steamy summer evening, toss a hunk of flank steak in the fridge with one of the easiest marinades out there — salad dressing — then slap it on the grill. (Believe it or not, my family’s favorite for steak is Ken’s Steakhouse Country French. It has a tangy flavor that pairs well with the meat.) Of course, you could make your own marinade, but that starts to defeat the purpose of “easy,” right?
Ingredients:
- 2 lbs. flank steak
- ¾ bottle Italian or French salad dressing, Ken's Steakhouse Country French recommended
- Pour the marinade over the steak.
- Slice crosswise, against the grain.
Instructions:
- Place steak in a large plastic dish or baking pan. Pour dressing over top, then flip several times to coat. Place in fridge for at least 30 minutes (the longer, the better).
- Oil and heat your grill to medium-high heat. Grill for about 5 minutes each side, then continue cooking to your desired degree of doneness, remembering that the steak will cook further when you remove it from the grill.
- Transfer steak to a large wooden cutting board. Let rest for 5-10 minutes.
- Slice steak against the grain with a sharp, serrated knife. This step is the most crucial thing you'll do all night -- it's the difference between getting a piece of meat that's tender and one that's a chewy mess.
Comments
By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter, food freelancer, and studies at L’Academie de Cuisine. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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Lauren
June 6 11:33 a.m. 1Slab of meat? I'm there.