Chef Anna Olson: A Chat & Some Summer Recipes

Try her Chilled Grilled Seafood Salad, Marinated Flank Steak and Poached Salmon with Basil Mousseline!
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Marinated Flank Steak

Serves 6 to 8
Flank steak is the exception to the rule when it comes to grilled steaks. Typically we favor tender beef cuts like ribeye, New York striploin, and tenderloin, but flank steak, a tougher cut, really is tender when served sliced across the grain.

1 cup red wine vinegar 250 mL
¼ cup soy sauce 60 mL
2 Tbsp Dijon mustard 30 mL
6 cloves garlic, sliced 6 cloves
1 onion, sliced
3 sprigs fresh rosemary
2 Tbsp olive oil 30 mL
2 lb beef flank steak 1 kg
coarse salt & cracked black pepper

Stir together the vinegar, soy sauce, and mustard in a large flat dish. Stir in the garlic and onion. Pull the rosemary leaves off their stem and add. Whisk in the oil. Add the flank steak and spoon some of the marinade overtop the steak, along with the onion, garlic, and rosemary. Cover the dish and chill for at least 30 minutes and up to 12 hours before grilling, turning the steak once or twice.

To cook, preheat the grill to high. Grill the steak about 5 minutes on each side (do not cook past medium). Let the steak rest on a cutting board for 3 minutes before slicing on the bias (against the grain).

Arrange the steak on a salad or serving plate and season with salt and pepper before serving.

FRESH TAKE

  • Flank steak is a tougher, leaner cut than even a sirloin. Marinating helps tenderize it, but the keys to success lie in grilling it no further than medium doneness to keep it moist, and slicing it on the bias so the knife cuts against the grain to create tender bitefuls.
  • I like to serve most grilled items with a sprinkling of salt and pepper once they’re on the plate. Slicing the meat exposes the center that doesn’t get fully seasoned. The soy sauce marinade seasons this steak, but it may still need a little more salt to even out the balance.
  • Why choose a flank steak over a more tender cut? While the more affordable cost is certainly a consideration, my real motivation is that flank steak has a fullbodied beef taste. Even a little taste is very fulfilling.