Balsmic-Marinated Flank Steak with Salsa
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| Mon, 07-14-2008 - 2:05pm |
Balsamic-Marinated Flank Steak With Salsa Verde
- Cuisine: American
- Course: Main Course
- Features: Kid-Friendly, Grilling
Summary:
Because flank steak is so grainy, it needs to be cut very thin and on the bias, so make sure you have a sharp carving knife. Chef Barry Koslow serves the steak over panzanella salad.
Grill notes: Koslow checks for doneness by feel; for medium-rare, the steak, when poked in the center, should have as much give in it as the soft spot between the thumb and index finger of a lightly clenched fist. Sound too difficult? Use a meat thermometer and shoot for 130 degrees.
6 to 8 servings
Ingredients:For the marinade and steak
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 medium cloves garlic, smashed
- 5 sprigs thyme
- 1 1/2 to 2 pounds flank steak
- Kosher salt
- Freshly ground black pepper
- 2 small shallots
- 6 cornichons, drained and coarsely chopped
- 2 tablespoons capers, drained
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/4 cup packed basil leaves
- 1/2 cup packed cilantro leaves
- 1 tablespoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Finely grated zest of 1 lemon
- Kosher salt
- Freshly ground black pepper
Directions:
For the marinade and steak: Combine the oil, vinegar, garlic and thyme in a large resealable plastic food storage bag. Add the steak and seal; massage lightly to distribute the marinade. Refrigerate to marinate for 4 to 5 hours.
If using a gas grill, preheat to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under half of the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. When ready to grill, clean the grate well with a wire brush. Use an old dish towel to lightly oil the grate.
Remove the steak from its marinade and pat dry with paper towel; discard the marinade. Season the steak liberally with salt and pepper to taste. Grill the steak over direct heat for 6 to 7 minutes, turning it 45 degrees to create crosshatch marks. Move to the cooler side of the grate and grill to the desired degree of doneness (for medium-rare, a total of 14 minutes, turning the meat over halfway through). Transfer the meat to a platter and let it rest for 10 to 12 minutes before cutting it in thin slices against the grain.
For the salsa verde: Combine the shallots, cornichons, capers, parsley, basil, cilantro, vinegar, olive oil and lemon zest in a food processor and pulse until smooth. Season with salt and pepper to taste. Transfer to a bowl and serve at the table, to spoon over the steak.
Recipe Source:
From Mendocino Grille chef Barry Koslow.


