Flank is a cut that is incredibly flavourful, though far from tender unless you prepare it properly. The two best ways I have found to cook it are sous vide for an extended period or marinated and grilled. Since I keep it simple (like me) on this site, this one is marinated. I took the marinade down the umami path with some of my favourite Asian flavours. Enjoy!
Time: 20 minutes (plus marinating time)
Serves: 4
Ingredients:
¼ soy sauce
¼ cup fish sauce
¼ cup cane vinegar
¼ cup sriracha
1 ½ pound flank steak
6 green onions
Preparation:
Stir together the soy sauce, fish sauce, cane vinegar and sriracha.
Place the steak in a zipper seal freezer bag and pour in the marinade. Squeeze out as much air as possible and seal. Refrigerate overnight.
Preheat your grill on high. Place the steak on the grill, discarding the marinade. Grill for five minutes per side or until cooked to your preferred temperature as long as you turn it only once.
While the steak is cooking, place the onions in the grill, turning once and cooking until slightly charred.
Let the steak rest for five minutes before slicing across the grain. Slice the green onions to garnish the steak.