Pan-Roasted Flank Steak with Garlic-Chile Marinade
Why This Recipe Works
We wanted to develop a fresh, Southwestern-style marinade without acid for our pan-roasted flank steak recipe—a marinade that would really boost flavor without overtenderizing the meat. Because fat carries flavor so well, we knew oil would be a key ingredient in our pan-roasted flank steak marinade recipe—the challenge was to infuse Mediterranean 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 novel “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.