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Grilled Flank Steak




Source of Recipe


chef2chef






Recipe Introduction


Before you marinate a steak, locate the direction of the grain in the meat, which is easy to do. The grain consists of the lines of muscle fiber, which usually go in one direction. File that information away, grill your steak and cut the meat against the grain, on the diagonal, holding your knife at a 45-degree angle (so it's slanted, not straight up and down). Perfecto!





List of Ingredients



• 3/4 cup Garlic-Citrus Marinade (recipe in sauces)
  
• 1 1/2 pounds beef bavette or flank, skirt, hangar, flat iron, or western griller steak
  
• Chimichurri Sauce to serve on the side (recipe in sauces)
  






Instructions



1. Place the marinade and steak in a sealable plastic bag and refrigerate for at least 1 hour or up to 8 hours.
   
2. Prepare a hot fire in a grill.
   
3. Remove the meat from the marinade and pat dry. Grill for 2 to 3 minutes per side for medium-rare. Let the meat rest for 5 minutes, then cut against the grain, on the diagonal and at a 45-degree angle, into slices about 1/4 inch thick. Serve warm with a bowl of Chimichurri Sauce on the side.
   






Final Comments


Makes 4 servings