Broiled Savoury Flank Steak — as tender as butter

6 Dec
Broiled Savoury Flank Steak, Portobello mushrooms, garlic toast and steamed spinach

Broiled Savoury Flank Steak, Portobello mushrooms, garlic toast and steamed spinach

Here’s a way to cook steak when your grill is tucked away for winter. It’s a quick to prepare meal . . . both in stirring up the marinade and in the lickety-split time under your broiler. The only trick is to remember to marinate the raw beef in advance. The recipe recommends a 24-hour marinating period, but by happenstance, mine soaked in its boozy bath for 2 full days. It was melt in my mouth tender.

The last time the butcher shop at Farm Boy had flank steak on sale, I was able to find one small enough for 2+ servings, about 333 grams. A thin, muscular cut of beef, flank (or skirt) steak is most flavourful with a long period in a marinade and then quickly cooked to a maximum of medium. Tenderness is further enhanced by thinly slicing the steak.

Oloroso sherry, garlic, soy sauce, black pepper

Oloroso sherry, garlic, soy sauce, black pepper

For Savoury Broiled Flank Steak I adapted a recipe I found on Cooks.com. My version provides two generous servings. But if you were planning to serve 6 or 8 folks for a dinner party, simply triple or quadruple the marinade ingredients.

In a small bowl and whisk together:

1/8 cup/30 mL           low-sodium soy sauce

1/8 cup/30 mL          Oloroso sherry (which has a warm, nutty flavour), or a

                                            sweet cream sherry which the original recipe suggests

1 small                           garlic clove, crushed

A generous dash       black pepper

Shallow cross-hatch cuts on surface of steak. Marinate in re-sealable plastic bag.

Shallow cross-hatch cuts on surface of steak. Marinate in re-sealable plastic bag.

Rinse and pat the steak dry with paper towels. Trim off any fat or membranes. To maximize the benefit of the marinade, I used a carving knife to score a shallow cross-hatch pattern on both sides of the steak. If you don’t do that, use your kitchen shears to make small cuts along the short end of the steak. This will help prevent the steak from curling when broiled.

Place the prepared steak into a resealable plastic bag big enough to hold the steak without it being folded. Pour the whisked marinade over the beef, squeeze out as much air out of the bag as possible and then seal it shut. Massage the marinade into the meat and place the bag in your refrigerator. Every twelve hours or so, massage the meat again and turn the bag over. Marinate for 24 to 48 hours.

Broil on rack in broil pan about 4" from heat, 3 - 5 minutes per side.

Broil on rack in broil pan about 4″ from heat, 3 – 5 minutes per side.

When you are ready to eat, preheat the broiler. Set an oven rack about 4″ from the broiler.

Rest broiled steak for 3 - 5 minutes before serving

Rest broiled steak for 3 – 5 minutes before serving

Line a broiler pan or a sturdy, rimmed cookie sheet with foil (for ease of clean-up), set a rack into the foiled pan and spray with oil. Take the steak from your marinating bag, allowing most of the liquid to drip off before placing it on the centre of the rack.

Broil to medium (at most). To serve, slice thinly against the grain.

Broil to medium (at most). To serve, slice thinly against the grain.

Broil steak 3 – 5 minutes per side. Allow the meat to rest briefly on the cutting board. Working with a very sharp carving knife, hold it almost flat and slice the meat across the grain in thin, wide strips. Do not cook this steak to well-done. You will have wasted your money.

My accompanying sides for the Savoury Broiled Flank Steak, were equally quick. I had a small Portobello mushroom on hand, so I sliced it thickly and brushed them with olive oil and placed on the same rack as the steak. Next time, I would broil the mushroom whole for a better result.

Serve with broiled Portobello mushrooms, garlic toast and steamed spinacn.

Serve with broiled Portobello mushrooms, garlic toast and steamed spinach.

While  the steak broiled, I steamed several cups of Cello spinach (dressed simply with a dash of white vinegar). Two thick slices of French bread, buttered and dusted them with garlic powder and broiled alongside the steak made for super-quick garlic toast.

Your vitamin content for this meal would be enhanced by serving a cup or bowl of vegetable soup such as Roasted Beet and Garlic Soup (post to follow).

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