Swanky Flanky Steak
Submitted by jeanine2000
Flank steak soaked in a bold marinade of balsamic vinegar, soy sauce, Dijon mustard with horseradish, and herbs, then broiled fast and sliced thin against the grain. Big steakhouse flavor from a cheap cut.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
8 hrsFlank steak doesn’t need to be fancy to be great. It just needs a killer marinade and a hot broiler.
This one soaks the meat in a punchy bath of balsamic vinegar, reduced-sodium soy sauce, Dijon mustard spiked with horseradish, Worcestershire, garlic, and a whole herb rack of basil, oregano, thyme, and sage. Beef broth rounds out the liquid so every fiber of that lean cut gets saturated with flavor.
Marinate anywhere from one to eight hours, broil for just a few minutes per side, then rest and slice thin on the diagonal.
The result is juicy, deeply savory meat with a caramelized crust that punches way above its price tag.
Pro Tips
- Slice against the grain on a steep diagonal. Flank steak has long, visible fibers, and cutting across them is the difference between tender and chewy.
- Let the steak rest a full 10 minutes after broiling. Cutting too early means all that juice ends up on the cutting board instead of in each bite.
- This marinade also works beautifully on skirt steak or London broil if you can’t find flank.
Ingredients
Directions
Marinade: Combine all marinade ingredients in a sealable plastic food-storage bag.
Seal and shake to mix.
Place steak in bag.
Seal, shake and mix.
Place in refrigerator and let marinate 1 to 8 hours.
Preheat broiler.
Lift meat from marinade. Discard marinade.
Place meat on broiler-pan rack.
Broil steak, 5 to 6 inches from heat source, about 3 minutes per side (rare) or 4 minutes per side (medium).
Remove meat to cutting board.
Let stand 10 minutes.
Thinly slice across grain on a diagonal.
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