Friday Night Flank Steak
from The Harrow Fair Cookbook
Hands-on time: 5 minutes
Marinate time: 4 -24 hours
Grill time: 8-10 minutes
Resting time: 5 minutes
1 Flank Steak
½ cup vegetable oil
½ cup red wine vinegar
½ cup red onion, chopped
2 large cloves fresh garlic, minced (about 2 tbsp)
1 tsp freshly ground black pepper
1 tbsp fine sea salt (Ruth’s note: I used barely 1 tsp and it was delicious)
4 sprigs fresh thyme
1. Place the steak in a zip lock baggie (I lightly score the meat first). Whisk all marinade ingredients together in a medium bowl. Pour into the baggie and (Ruth’s note: massage a bit into the meat). Seal and shake well to coat.
2. Store in the fridge for at least 4 hours or overnight. Remove from the fridge 30 minutes before grilling so the meat comes to room temperature.
3. Grill steaks 3-5 minutes per side. Remove from the grill and let rest before cutting across the grain. (Ruth’s note: flip steak so that the underside – the one touching the grill last, is on top. Refrigerate for 5 minutes. This allows the meat to relax and become more tender.
The perfect side... a simple fresh green salad with light vinaigrette.