GRILLED FLANK STEAK WITH GARLIC-SHALLOT-ROSEMARY MARINADE

Grilled Flank Steak with Garlic-Shallot-Rosemary Marinade image

A common way to prepare flank steak is to marinate it in a bottle of Italian-style salad dressing. But while the resulting flavor can be interesting, the acid in the vinegar can ruin the texture, making the exterior mushy and gray. We wanted to develop a fresh, Mediterranean-style marinade without acid-a marinade that would really boost flavor without over-tenderizing the meat. We turned to the optimal method for cooking a flank steak-use a two-level fire (which lets you move the thin part of the steak to the cooler side of the grill once it is done), cook the steak only to medium-rare to keep it from getting tough, and let the steak rest before slicing to reduce the loss of juices. Now we could concentrate on developing and applying an acid-free marinade. Because fat carries flavor so well, we knew oil would be a key ingredient-the challenge was to infuse Mediterranean flavors (garlic, shallots, and rosemary) into the oil and then into the steak. We developed two key steps. First, we minced the aromatics and combined them with the oil in a blender to create a marinade paste. Next, we invented a novel "marinating" technique- prick the steak all over with a fork, rub it first with salt and then with the marinade paste, then let it sit for up to 24 hours. After marinating, the paste is wiped off to prevent burning, and the steak is ready for the grill. Our technique was so successful, we were free to create two more marinades-one with Asian flavors, and the other with a smoky-spicy kick.

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

Serves 4-6
Flank steaks smaller or larger than 2 pounds can be used, but adjust the amount of salt and pepper accordingly. We prefer flank steak cooked rare or medium-rare. If the steak is to retain its juices, it must be allowed to rest before being sliced. If
Ingredients
For Marinade:
6tablespoons olive oil
6medium cloves garlic, minced or pressed through a garlic press (about 2 tablespoons)
1 medium shallot, minced (about 3 tablespoons)
2tablespoons minced fresh rosemary
For Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2teaspoons kosher salt
1/4teaspoon ground black pepper

Steps:

Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.
Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of
light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals,
cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate
for just 2 seconds).
Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.
Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.
Technique
Maximum Flavor in Minimum Time
Our novel "marinating" technique starts by pricking the steak with a fork to speed flavor absorption.
Next, kosher salt is rubbed into the meat, followed by a garlic-herb wet paste.
After an hour, the paste and salt are wiped off so the steak will brown nicely on the grill.
Related ContentGas Grills Equipment
Gas Grills
Science
Marinating Beef