I LOVE grilled steak. Generally speaking we will pick a rib eye (bone-in if they have it) for traditional steak dinner. That said, I choose flank (or skirt) just as often because it is so diverse & flavorful! This one recipe marinates only about 1-4 hours. You could marinate it over night, but I would not go more than that.
If you are a vegetarian, or vegan, I am sure you aren’t reading this, but for us meat-eaters, steak has typically been considered a ‘fancy meal’ or something you eat on ‘special occasions’. For birthdays or anniversaries we get a giant juicy steak with a big, salt n pepper-rubbed baked potato, loaded with creamy butter, tart sour cream & earthy chives …and if you’re like my husband you go all the way & add crisp, salty bacon & gooey-melty cheddar cheese. Steamed broccoli or asparagus are traditional side-kicks here & for good reason; they can stand up & perform well against the juicy beef & pillow-y baker with all of it’s topping! Yuuummmm …. (But, I digress here, please forgive me!)
Back to the flank …it is typically more affordable with an average price of $7-9/lb Conversely, you can usually get porterhouse around $16-22/lb & ribeye somewhere in the middle at $12/14/lb. So, while we regularly buy steaks, we tend to buy flank about half of the time. And it is NOT a compromise like a patio steak, chuck or top round would be. Those cuts are best for stew, pounded out & breaded for chicken-fried steaks, grinding your own burgers or putting in the Instant Pot. I will also tell you I am not at all a beef tenderloin or strip steak fan (GASP!) However, in a saucy recipe like stroganoff the tenderness of the loin is optimal, just not stand alone – in my opinion. In my opinion these cuts are just so over-rated. They are tender for sure, but also so lean, it really lacks marbling & thus flavor. Besides the flank, you should try these highly under-rated beef cuts: tri-tip , skirt, bavette, Denver & tongue . Yep, tongue!! (watch for me to speckle in some recipes on these cuts in the coming months!)
I typically prepare flank (or skirt) like this recipe, simply grilled with easy but delicious roasted sides OR I just as often go all out Tex-Mex & do a whole carne asada spread or fajitas…Olé ! In order to do this just be sure to have all of the great accompaniments –> avocados/guacamole, pico de gallo, soft tortillas, cut limes, diced white onion & cilantro. Make the guacamole & pico yourself because store bought just sucks. (Sorry, it does). The great thing about Tex-Mex is the flexibility of the ingredients. If I go this route I make a simple cilantro-lime rice as a side because I prefer it to Spanish rice and I will either make soupy seasoned green chile black or pinto beans. And if you want to really amp it up make a white cheese spinach queso or end with sopapillas! (Time to share some of these recipes because now I made myself hungry!)
The more you read my recipes, the more you will get used to me saying this, but it;s all about building flavors –> it doesn’t have to be spicy (although yea if it is!) but it HAS to be flavorful, bland is just ….well, bland! 🙁
ENJOY!! AND OH … do you have my FREE 40 -RECIPE E-COOKBOOK. You will find this recipe PLUS 39 others. Get it HERE: