Dank Flank
I just really like this.
Deeply savory and beefy, with a crispy char and juicy middle-
this flank is dank.
Dank Flank Steak
serves 4-6 / cooks in 10 minutes / marinates for several hours
Need these:
1.5 to 2 pound flank steak
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon light brown sugar
4 garlic cloves, grated
1 teaspoon dried oregano
1 teaspoon coriander
4 tablespoons olive oil
salt
cracked black pepper
Do this:
1. Season the steak thoroughly on both sides with salt and fresh cracked black pepper. If cooking on the stovetop, cut into skillet sized pieces.
2. Make the marinade. In a small bowl or measuring cup, add the red wine vinegar, soy sauce, light brown sugar, garlic, oregano, coriander, olive oil, and ½ teaspoon of salt. Whisk to combine.
3. Place the steak in a shallow baking dish or platter and apply marinade, turning to coat. Marinate in the refrigerator for 4 hours to overnight.
4. Remove steak from the refrigerator 30 minutes prior to cooking. Warm a large cast iron skillet over medium-high heat (or prepare grill).
5. Cook steak 4-6 minutes per side for medium rare. Pan or grill may need to be covered to cook extra thick cuts. Remove from heat and allow to rest for at least 10 minutes prior to cutting. Slice at a diagonal, across the grain and serve.
