Marinated Flank Steak

1. 1

   Place the steaks in one layer in a shallow nonreactive pan.

2. 2

   Combine the ingredients for one of the two marinades and pour the marinade over the steaks.

3. 3

   Cover the pan and refrigerate it at least 12 hours, preferably twice that long.

4. 4

   Turn the meat occasionally during the marinating.

5. 5

   Fire up enough charcoal to form a single layer of coals beneath the meat if you are grilling outdoors, or heat the broiler.

6. 6

   Remove the steaks from the marinade reserving the liquid if you used the Peppa version.

7. 7

   Discard the red-eye marinade, which would become bitter if reheated.

8. 8

   Grill the meat uncovered over hot, ashen-gray coals for 4 to 5 minutes per side, or until the steaks are done to your taste.

9. 9

   Broiling should take about the same amount of time.

10. 10

    Let the meat rest 5 to 10 minutes before slicing it thin across the grain.

11. 11

    If you used the Peppa marinade, bring the liquid to a boil in a small saucepan, allowing it to reduce by about a third, a matter of just a few minutes.

12. 12

    Spoon some of it over the sliced meat.

13. 13

    Serve the meat immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.