Many people pass over flank steak in the market, fearing its reputation as a tough, difficult to cook cut. This is a huge mistake, as it has a rich beef flavor that is so satisfying once you know how to unlock it properly. The key to tender slices is a long marinade time followed by quick, high temperature cooking.
Slow, set it and go preparation may become a staple of your weeknight routine. Once you mix this marinade, pop the flank steak in the refrigerator for at least 24 (and up to 48) hours and forget about it until you’re ready to cook. Not only will the wait be worth it, your steak will be tender and delicious…and you can go on fearing more fearsome things.
Flank steak (approximately 1½ pounds)
½ cup white wine
3 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
¼ teaspoon chile flakes
Since flank steak is rich on its own, this marinade rounds out the natural flavor and adds some extra punch without attempting to drown it out. Make this when you are in the mood for straight up tasty meat and simple sides like grilled eggplant slices.
Prepare the marinade by combining all of the ingredients in a small bowl and whisking well. Pour the marinade into a resealable bag, add the steak, and turn to coat. Alternately use a baking dish just large enough for the steak, turn to coat on both sides, and cover. Refrigerate the steak in the marinade, turning it every 12 hours or so. Plan to let the meat rest in the marinade for at least 24 hours. I usually wait almost a full 48 so that the meat is really tender.
When you’re ready to cook, remove the steak from the marinade and discard any that remains. Heat a skillet or grill pan over medium high and cook for about 6 minutes per side if you like your steak medium-rare. Remove the steak from the pan and let it rest for 10 minutes before slicing against the grain.