One of our go-to recipes for parties is our grilled marinated flank steak, served with an arugula, fennel, and toasted pine nut salad (we like to use the Meyer lemon vinaigrette – see our previous blog on vinaigrettes). It’s simple to make, and we never have leftovers – always a good sign.
Grilled Marinated Flank Steak
- 1 flank steak (2-3 pounds)
- Serious Foodie Seattle Espresso Rub
- 2 tbs Extra Virgin Olive Oil
- 2 tbs minced garlic
- 1/2 cup dry red wine (Chianti works well)
- 1/4 cup soy sauce
- 1 tsp Dijon mustard
- 2 sprigs of fresh rosemary
- 2 tbs brown sugar
- 1/4 tsp cayenne pepper (optional)
- Pat dry both sides of the steak. Liberally season the steak with the Serious Foodie Seattle Espresso Rub. Wrap the seasoned flank steak tightly with plastic wrap, and refrigerate for at least 2 hours, or overnight.
- To make the sauce: add the olive oil to a sauce pan, and heat over medium. Add the minced garlic, and saute until fragrant. Immediately add the wine and soy sauce, and reduce by 1/2 (about 5 minutes).
- Remove the steak from the marinade at least 30 minutes before cooking; pre-heat a gas or charcoal grill. Strain the marinade into a sauce pan, then add the chicken stock (we use veal stock for extra flavor). Bring to a boil, then reduce the sauce over medium heat until it is reduced by one half. Add the mustard, rosemary, brown sugar, and optional cayenne pepper. Cook on low heat until the sauce is thick.
- Place the steak on the grill, and cook to desired doneness – about 6 minutes per side for rare. It’s best not to over-cook flank steak.
- Transfer the steak to a plate, and let stand for 5 minutes before carving. Cut the steak across the grain, and serve with the sauce.
Some extra plating tips: place a bit of the arugula salad along side of the sliced steak, and drizzle it with some sauce.