Mastering the Flank
What’s your go-to snack? Carrots and hummus? Cheese and crackers, perhaps? For me, nothing hits better than a whole ass plate of a marinated flank steak with a sprinkle* of assorted veggies in the middle of the day.
Supreme Flank Platter - August 20, 2023
Chimichurri Flank - August 13, 2023
“The variety of options opens the door for endless creative possibilities. ”
Growing up, everything beef-related was always overcooked aka ‘'well-done’’. It was dry, chewy, indigestible and, as you may have already guessed, not my favourite. It was not until I catapulted to Canada when I found out that you will not die from having your steak medium rare.
Besides, there are so many different cuts, so many ways to cook it; marinades, dry rubs etc. The variety of options opens the door for endless creative possibilities.
And then there is something about The Flank.
If done right, it should easily rip between your fingers and melt in your mouth like butter. For me, it is the ultimate comfort food that takes minimum effort, and offers the grand reward in a form of juicy, melty goodness of flavour and texture.
Supreme Flank Platter - January 27, 2024
With that said, those steaks ain’t gonna cook themselves, so here is a super simple marinade. It really is simple, as I’ve been mostly winging it, but the point remains, hopefully.
The Flank Marinade:
olive oil (wing it)
soy sauce (wing it)
1-2 tablespoons Worcestershire sauce
2-3 cloves finely chopped garlic
salt and pepper (a lot)
Combine all the ingredients in a baking pan - whisk till smooth.
Make slits in the steak and add it to the pan - wiggle it around until fully submerged in the marinade.
Cover with foil and refrigerate for 1-3 hours or overnight for that true melt-in-your-mouth moment.
Remove from the refrigerator midway through and flip on the other side to ensure even coating.
Discard the liquid and get to cooking!