Flank steak is a delicious cut of beef and is often stuffed or rolled, yet I'm here to tell you that it's an often misused piece of beef.
Unless properly treated, this delicious piece of beef can come out as tough as shoe leather or as crispy as overcooked bacon.
The biggest tip is to marinate the flank steak overnight to tenderize and bring out its flavor. It cooks up quick over high heat on the grill but is equally delicious smoked long and slow. This recipe can be used in either case, but I'm going to showcase grilling to bring out the tenderness of this steak.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Grilled sesame flank steak
1 cup merlot or hearty cabernet
3/4 cup red wine vinegar
1/4 cup sesame oil
1/2 cup extra virgin olive oil
4 tablespoons chopped garlic
3 tablespoons fresh, coarsely chopped ginger
3 teaspoons fresh thyme (substitute 1 tsp dried)
1 teaspoons fresh cracked black pepper
1/2 teaspoon coarse sea salt
2 pounds flank steak