My good friend Priya gave me this Flank Steak recipe after a successful run in her kitchen. Flank steak is a flavorful, affordable cut of beef. With a little prep, this recipe resulted in a wonderfully tasty, tender main dish. This flank steak can be sliced into thin strips and served with the marinade cooked down to an au jus and a side of mashed potatoes, layered with caramelized onions and melted gruyere for a tasty gourmet steak sandwich, or folded in a tortilla with roasted peppers & onion, cheese and avocado for steak fajitas.
- 2 Tbsp olive oil
- 1 large garlic clove, peeled and smashed
- 2 Tbsp fresh lemon juice
- 1 Tbsp dark brown sugar
- 1 tsp table salt
- 1/8 tsp (aka a "dash") ground cloves
- 1 1/2 lbs. raw lean flank steak, 1-inch thick, washed and patted dry.
Place a grill pan in broiler; preheat broiler to high. Remove meat from marinade and broil about 3 1/2 minutes per side for medium rare, or longer until desired doneness.* Remove meat from broiler and place meat on a plate; loosely cover with aluminum foil and let stand for about 10 minutes.
Meanwhile, place grill pan on stovetop over high heat; carefully pour marinade onto grill pan. Bring to a boil (beer will foam) and cook until all alcohol burns off, about 5 to 7 minutes.
Thinly slice steak against the grain and serve with sauce. Yields about 4 ounces of steak per serving.
I made delicious fajitas out of this recipe and served it with my Black Bean Corn Salad and Mexican rice.
For a special touch, take flour tortillas and lay across the burner grate of a gas range. With the flame on medium, let lightly char on both sides (about 8-10 seconds per side). This gives the fajita wraps a little extra authentic flavor.