Published May 1, 2005.
We wanted to develop a fresh, Southwestern-style marinade without acid for our grilled flank steak recipe—a marinade that would really boost flavor without overtenderizing the meat. Because fat carries flavor so well, oil would be a key ingredient in our grilled flank steak marinade recipe—the challenge was to infuse Southwestern flavors (garlic, scallions, and chiles) into the oil and then into the steak. We developed two key steps. First, we minced the aromatics and combined them with the oil in a blender to create a marinade paste. Next, we invented a “marinating” technique—prick the steak all over with a fork, rub it first with salt and then with the marinade paste, then let it sit for up to 24 hours.
Flank steaks smaller or larger than 2 pounds can be used, but adjust the amount of salt and pepper accordingly. We prefer flank steak cooked rare or medium-rare. If the steak is to retain its juices, it must be allowed to rest before being sliced.
If using a gas grill, cook the steak over high heat, following the times in step 3, but keep the cover down. If the meat is significantly underdone when tested with a paring knife, turn off one burner and position the steak so that the thinner side is over the cool part of the grill and the thicker side is over the
hot part of the grill.
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