Steakhouse-Style Grilled Marinated Flank Steak

Name: Steakhouse-Style Grilled Marinated Flank Steak
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 anchovy filets; 3 Tbsps brown sugar; 2 Tbsps chopped chives; 2 Tbsps Dijon mustard; 1 whole flank steak, about 2 pounds; 2 cloves garlic; 2 Tbsps medium shallot, minced (about; 59 milliliters soy sauce; 2 Tbsps tomato paste; 118 milliliters vegetable oil; 118 milliliters Worcestershire sauce

Steakhouse-Style Grilled Marinated Flank Steak might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 15g of protein, 31g of fat, and It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 2 hours. If you have dijon mustard, worcestershire sauce, shallot, and a few other ingredients on hand, you can make it.

Instructions

Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard, tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and emulsified.

Ingredients you will need

Worcestershire Sauce

Vegetable Oil

Tomato Paste

Brown Sugar

Anchovies

Soy Sauce

Mustard

Garlic

Equipment you will use

Blender

Transfer 1/3 of marinade to a small container, add chives and shallots, stir to combine, and reserve.

Ingredients you will need

Marinade

Shallot

Chives

Place flank steak inside a gallon-sized zipper-lock bag with remaining marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 1

Ingredients you will need

Flank Steak

Marinade

Meat

Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they're covered in grey ash.

Ingredients you will need

Marinade

Steak

Equipment you will use

Paper Towels

Spread evenly over 1/2 of grate, leaving the other half empty.

Ingredients you will need

Spread

Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer.

Ingredients you will need

Flank Steak

Steak

Equipment you will use

Grill

Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an intant-read thermometer for medium-rare, or 135° for medium.

Ingredients you will need

Cooler

Steak

Equipment you will use

Kitchen Thermometer

Grill

Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes. Carve and serve, passing extra marinade tableside.

Ingredients you will need

Marinade

Steak

Equipment you will use

Cutting Board

Aluminum Foil

Equipment

Ingredients

Servings:

anchovy filets 3Tbsps

brown sugar 2Tbsps

chopped chives 2Tbsps

Dijon mustard 1

whole flank steak, about 2 pounds 2cloves

garlic 2Tbsps

medium shallot, minced (about 59milliliters

soy sauce 2Tbsps

tomato paste 118milliliters

vegetable oil 118milliliters

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Anthem Estate Merlot Mt. Veeder Napa Valley Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.