Steak? Money's too tight for steak.
We just got back from a vacation to San Diego where we feasted on sushi and tacos all week, so we’re the last people deserving of a fancy steak dinner but I saw some flank steak at the local market. It is delicious and economical if you have a little time to marinate it. And I did, so I did.
This recipe comes from Epicurious. I made the aji sauce, which was an excellent accompaniment, easy to make and highly recommended. I skipped the guacamole though.
Here's what you need for the steak marinade:
1 1/2 to 2 pounds flank steaksalt and pepper
1/2 tablespoon dried oregano
2 teaspoons ground cumin
1/4 cup extra-virgin olive oil
1/4 cup Worcestershire sauce
4 thinly sliced green onions
half a 12-ounce bottle dark beer
Score the flank steak across the grain. You can see the grain in the picture above - the lines running horizontally along the meat. By cutting lightly across the grain now, the marinade will absorb better. Slicing the cooked meat across the grain is also how a tough cut becomes tender.
Sprinkle the salt, pepper, cumin and oregano over both sides of the meat.
Then sprinkle with olive oil, Worcestershire sauce and green onions.
Add the beer and submerge the meat. Cover and chill for 3 hours or overnight. (You can also use a Ziplock bag for this.
While the steak is marinating, you can make the aji sauce.
Remove stem and seeds from a large jalapeño pepper (or two if you like it spicier). Add the pepper along with 2 green onions, 1/3 cup sweet Vidalia onion (about 1/4 of a large onion) and 1/4 cup chopped cilantro to a small food processor. Blend until combined, then add 2 tablespoons red wine vinegar and blend again until mostly smooth. Add salt and pepper to taste. You can cover and store this in the fridge until the steak is ready.
When the steak is marinated, grill it for just 3-4 minutes per side for medium rare.
4 thinly sliced green onions
half a 12-ounce bottle dark beer
Score the flank steak across the grain. You can see the grain in the picture above - the lines running horizontally along the meat. By cutting lightly across the grain now, the marinade will absorb better. Slicing the cooked meat across the grain is also how a tough cut becomes tender.
Sprinkle the salt, pepper, cumin and oregano over both sides of the meat.
Then sprinkle with olive oil, Worcestershire sauce and green onions.
Add the beer and submerge the meat. Cover and chill for 3 hours or overnight. (You can also use a Ziplock bag for this.
While the steak is marinating, you can make the aji sauce.
Remove stem and seeds from a large jalapeño pepper (or two if you like it spicier). Add the pepper along with 2 green onions, 1/3 cup sweet Vidalia onion (about 1/4 of a large onion) and 1/4 cup chopped cilantro to a small food processor. Blend until combined, then add 2 tablespoons red wine vinegar and blend again until mostly smooth. Add salt and pepper to taste. You can cover and store this in the fridge until the steak is ready.
When the steak is marinated, grill it for just 3-4 minutes per side for medium rare.
We also grilled up the rest of the Vidalia onion to serve on the side.
Once cooked, cover the steak and let it sit for 5 minutes to rest.
Then slice very thinly across the grain.
Serve with the aji sauce.
I served this flank steak with the sauce, grilled onions, a massive baked potato and green beans.
Very delicious and lots of leftovers for lunch the next day. Give it a try the next time you're craving steak.
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