Thursday, January 30, 2014

Chef Jason Lynch's Grilled Flank Steak

From Chef Jason Lynch's Straight from the Line

Printable Recipe

Prep time: 5 minutes
Marinating time: 24 hours
Grilling time: 10 minutes
Rest time: 5 minutes

Serves 4

1 large flank steak
1 tsp black peppercorns (or sometimes I add Sechwan peppercorns)
1 tsp Dijon mustard
1/4 cup canola oil (I used less)
1/8 cup white wine
1 sprig fresh rosemary
1 clove garlic, thinly sliced

1. Place flank steak on a cutting board.  Using a sharp knife, carefully remove silver skin  (thin white film running over the meat).  I lightly slash the flank steak across so the marinade can penetrate further. 

2. Place all the remaining ingredients in a bowl and whisk together.   I like to place the marinade and flank steak in a large zip lock bag, Chef Jason places the meat in a flat bottomed dish and pours the marinade over the meat. Marinate in the fridge overnight. 

3. Preheat grill to very hot.  Grill or pan sear to medium rare 4-6 minutes per side, depending on the thickness of the flank steak.  Remove from grill.

4. (My addition: cover and let rest for 5 minutes or so)

5. Thinly slice across the grain and serve.  

No comments: