Boston Chef's Marinated Flank Steak
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This is from the Wall Street Journal from July 15, 2006 and it is Michael Schlow's recipe. He owns 3 Boston area restaurants: Radius, Via Matta and Great Bay. The chef is from Brooklyn originally. Note-There is a 24-36 hour marination not in the cooking time.
- Ready In:
- 35mins
- Serves:
- Units:
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ingredients
- 1 1⁄2 - 2 lbs flank steaks
- coarse salt
- fresh ground black pepper
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for the marinade
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup sherry wine vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon ketchup
- 1⁄2 teaspoon Worcestershire sauce
- 1 teaspoon honey
- 1 teaspoon sugar
- 1⁄2 cup red onion, very finely diced
- 1 pinch cayenne pepper
- 1 teaspoon fresh rosemary, chopped
- 1⁄2 teaspoon fresh thyme, chopped
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄4 cup water
directions
- In a large bowl, combine all the marinade ingredients and whisk well.
- Pour into a large Ziploc bag and add the steak; seal the bag and refrigerate for 24-36 hours.
- Thirty minutes before grilling, preheat the grill to high and remove the steak from the refrigerator.
- Transfer the meat to a platter and reserve the marinade for basting.
- Season the steak on both sides generously with salt and pepper.
- Place the steak on the hot grill and cook for 2 minutes.
- Rotate the steak a quarter turn to mark the steak which promotes even cooking and makes an attractive grill pattern on the meat.
- Cook for 2 minutes more, then turn and sear the other side.
- Dab the marinade onto the meat with a pastry brush.
- Cook for 2 minutes, then mark by rotating a quarter turn. Cook another 2 minutes and baste again.
- Reduce the heat to low and transfer the steak to the warming shelf placed in the highest position. If you don't have a warming shelf, move the meat to a cooler section of the grill.
- Close the lid and continue to cook for 8-12 more minutes more for medium-rare, depending upon the thickness of the steak.
- Lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.
- Allow the meat to rest for 5 minutes off the grill before thinly slicing it across the grain on a slight bias, 1/4-1/8 of an inch thick.
- Serve warm.
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RECIPE MADE WITH LOVE BY
@Oolala
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@Oolala
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"This is from the Wall Street Journal from July 15, 2006 and it is Michael Schlow's recipe. He owns 3 Boston area restaurants: Radius, Via Matta and Great Bay. The chef is from Brooklyn originally. Note-There is a 24-36 hour marination not in the cooking time."
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Really good. Hubby served over lettuce as a salad and it was excellent. I had mine with mashed potatoes, it was equally good alone. Will deffinately make againReply
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This is from the Wall Street Journal from July 15, 2006 and it is Michael Schlow's recipe. He owns 3 Boston area restaurants: Radius, Via Matta and Great Bay. The chef is from Brooklyn originally. Note-There is a 24-36 hour marination not in the cooking time.
