As its name suggests, flank steak comes from the flank of the beef, between the ribs and the hips. I’ve been eating and loving flank and skirt steak, which comes from the same area, my whole life, since they are used abundantly in Latin cooking. For some reason, these cuts have yet to reach a wider audience. This is curious to me, for what flank steak lacks in tenderness it more than makes up in fabulous beefy flavor. Cut it across, not with, the grain so it’s less chewy. This tangy marinade is great for any cut of beef. As with any marinade, the longer you can let the steak sit in it, the better it’ll be.
Recipe information
Yield
makes 4 servings
Ingredients
For the Marinade
For the Steak
Preparation
Step 1
In a shallow dish, place the oil, lime juice, garlic, serrano, chili powder, cumin, and salt and stir until well blended. Lay the flank steak in the dish and turn a few times until thoroughly coated. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to overnight (the longer, the better), turning occasionally.
Step 2
Lightly oil the grill grate and prepare a medium-high grill. Pat the steak dry with paper towels. Grill for about 8 to 10 minutes total, turning once, for medium-rare. Transfer to a cutting board and let stand for 5 minutes. Use a long, thin knife held at a slant to cut the steak across the grain into thin slices. Serve immediately.
from aunt elsa’s kitchen
Step 3
Be sure to thoroughly dry the steak by patting it with paper towels before you grill it. If the steak is too moist, it’ll steam rather than sear, and you won’t get a nice crust.
