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 for the salad recipe). It’s simple to make, quick, and we never have leftovers – always a good sign.
Grilled Marinated Flank Steak
- 2-3 pounds flank or skirt steak
- 1 jar Serious Foodie Seattle Espresso Rub
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons garlic minced
- 1/2 cup dry red wine Chianti works well
- 1/4 cup soy sauce Low sodium
- 1 teaspoon Dijon mustard
- 2 sprigs fresh rosemary
- 2 tablespoons brown sugar
- 1/4 teaspoon 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.Sthe sauce over medium heat until it is reduced by one half. Add the mustard, rosemary, . Cook on low heat until the sauce is thick.
- Remove the steak from the refrigerator at least 30 minutes before cooking; pre-heat a gas or charcoal grill.
- To make the sauce: add the olive oil to a sauce pan, and heat over medium. Add the minced garlic, and saute until fragrant, about 60 to 90 seconds. Immediately add the wine and soy sauce, and reduce by 1/2 (about 5 minutes). Stir in the Dijon mustard, rosemary, brown sugar, and optional cayenne pepper. Simmer until desired thickness is achieved.
- 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 and the optional arugula fennel salad - see https://serious-foodie.com/versatile-vinaigrettes/