Flank steaks are also called London broil steak or falda. This steak typically comes from the abdominal muscles. It is a lean, boneless cut that tastes delicious every time.
The flank steak is often used in Mexican, Asian and South Asian cuisine, in dishes such as carne asada tacos, fajitas and beef curry.
It is also a somewhat tough muscle (a little bit fibrous). This is why I recommend marinating it 6-12 hours. Not only will it make the steak tender, it will also give it more flavor. These cuts of meat are more expensive than skirt steaks, because they are widely used by restaurants.
To prepare your flank steak it’s strip of connective tissues on one of its sides must be removed before cooking. You can cook flank steak on your grill, a grill pan or broiled it in your oven. Serves 4 Total Time: 40 minutes plus marinating 6-12 hours
Marinade Ingredients:
2 cloves garlic, smashed
2 tablespoons bourbon
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Remaining Ingredients:
1 1/4 lb flank steak, pricked with fork
2 tablespoons bourbon
2 teaspoons apple cider vinegar
Directions:
In a large bowl combine marinade ingredients add the steak and rub the marinade into the steak until covered. Refrigerate 6-12 hours.
Preheat grill or grill pan on stove to medium.
Remove steak and garlic from bowl with marinade. Pour marinade in a saucepan with the additional 2 tablespoons of bourbon. Bring to boil, then simmer until slightly reduced, 3-5 minutes. Remove from heat, stir in vinegar and salt and pepper, to taste.
Season the steak with salt and pepper. Grill the steak turning once, 10-12 minutes for medium rare. Remove to a cutting board. Let rest 2 minutes before slicing. Slice thinly and divide among the plates, spoon reduced marinade on top. Serve with Whipped Sweet Potatoes with Ginger and Easy Broccoli Cauliflower Salad
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