SERIOUSLY SIMPLE: Tender, juicy flank steak sure to please on Father's Day
Flank steak. (Stock imageTMS / May 30, 2013)
When I lived in Paris, I was partial to the cut of beef known as bavette. Similar to our flank steak, bavette was usually seared on high heat and served rare accompanied by thin, crisp fries. This crowd-pleasing recipe calls for grilling the steak, similar enough to the French method but with the added benefit of grill marks and a slightly smoky flavor from barbecue. If the weather dictates indoor cooking, use a grill pan instead.
Flank steaks need to be tenderized by marinating. Plan the night before so you can marinate the steak overnight, which will infuse the meat with a depth of flavor without changing its texture. It's best to grill the steak until just medium rare; over cooking will toughen the meat. Make sure to cut the steak on the diagonal against the grain so that the slices are very tender. Serve this with oven-baked French fries and sautÃ©ed green beans or grilled asparagus. Try a Cotes du Rhone or Zinfandel to accompany this. Dad will thank you.
Marinated Flank Steak with Horseradish Sauce
1 large shallot, minced
2 garlic cloves, minced
3 tablespoons soy sauce
3 tablespoons olive oil
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
Freshly ground black pepper
1 flank steak, 2 to 2 1/2 pounds, trimmed
1/4 cup sour cream or crÃ¨me fraiche
2 teaspoons cream style prepared horseradish
Salt and white pepper
1 tablespoon chopped chives or scallions
1. Combine all of the marinade ingredients in a small bowl and mix to combine. Place the flank steak in a zip-lock bag and pour in the marinade. Make sure the marinade is evenly distributed. Zip the bag and refrigerate for a minimum of 2 hours and up to overnight. The longer it marinates the more flavorful it will have.
2. Combine the sour cream, horseradish, salt and pepper and chives in a small serving bowl and mix to combine. Taste for seasoning. Cover and refrigerate until serving.
3. Prepare barbecue or a grill pan for medium-high heat grilling. Remove steak from marinade and grill 3-inches from the flame, about 5-7 minutes per side, for medium rare.
4. Place on carving platter and let rest for a few minutes. Thinly slice the meat against the grain and place on a serving platter. Serve with the sauce.
Advance Preparation: This can be prepared one day ahead through step 2, covered and refrigerated.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at http://www.seriouslysimple.com.)