Flank Steak

This flank steak gets rubbed with pressed garlic and freshly ground pepper, then soaked in a marinade of soy sauce, vermouth, and a dash of Tabasco for at least two hours before hitting a screaming-hot broiler. Three to four minutes per side, carved thin on the diagonal, served rare.

Flank steak is a lean, fibrous cut that turns tough if overcooked. Rare is not a suggestion here, it’s a requirement. The muscle fibers in flank steak tighten dramatically past medium-rare, turning chewy and dry. Keep it pink in the center and slice against the grain at a steep angle to shorten those fibers even further.

The vermouth in the marinade adds a dry, herbal complexity that’s more interesting than plain wine. Combined with the salty depth of soy sauce and the heat from Tabasco, it creates a savory glaze that caramelizes under the broiler.

Pro Tips

• Press the garlic through a garlic press and rub it directly onto the meat so it penetrates the surface.
• Marinate at least 2 hours. Longer is better, up to overnight in the fridge.
• Broil as close to the flame as possible. You want a hard, fast sear with a rare center.
• Let the steak rest 5 minutes before slicing. Cutting too soon lets all the juices run out onto the board.

Variations

• Add a tablespoon of brown sugar to the marinade for a sweeter, more caramelized crust.
• Use bourbon or dry red wine in place of vermouth.
• Grill over high heat instead of broiling for a smokier char.