Ever wish you had a “go-to ready to throw on the bar-b-que” meat? Flank steak is a good choice any season. There are so many ways to fix a flank steak – stuffed, rolled and cooked in a sauce, or just grilled are a few choices.
When I find a good price on flank steak, I usually buy a couple. Before cooking or freezing it, I usually marinate it. I especially like to do this before freezing it because when I take it out of the freezer and defrost it, it is ready to cook.
With only two of us in the house, a flank steak lasts us for a couple of dinners and lunches (for example steak sandwich, and/or steak salad), so it turns into an even more economical piece of meat. And there is a trick to cutting it to get the tenderest melt-in-your-mouth slices. Here’s a little video from YouTube showing how to slice a flank steak.
The marinade is a quick and easy blend of ingredients. You will note that there looks like an ice cube in the picture. It is actually a cube of lemon juice. When I make limoncello I only use the outer most peel and then I squeeze all those lemons to make lemon juice. I then freeze the juice in ice cube trays so I have fresh squeezed frozen lemon juice any time I need it. [Frozen lemon cubes are great in limoncello martinis too – just in case you were curious about that.]
Place meat and marinade in a sturdy ziplock bag or casserole dish with a cover.
Oil the grill before placing meat on it.
Let the slicing begin!
Grilled to perfection. The thickness of the cut of meat can produce several degrees of doneness. Slices towards the middle of this steak turned out much rarer – a delight to one of our dinner guests that evening.