Texas Flank Steak
Flank steak is used in many different countries. In France, the flank steak is known as a bavette, in Mexico, flank steak is known as arrachera, in Chinese cuisine it is cut into small sections and stir fried and Asian dishes use a marinade of herbs and spices followed with broiling or braising.
1 1/2 lb flank steak
3 Tbs olive oil
3 Tbs fresh lemon juice
1 Tbs fresh ground black pepper
6 garlic cloves, minced or crushed
1 serrano pepper, cored, seeded and thinly sliced
2 tsp chili powder
1 tsp ground cumin
1 tsp kosher salt
Now here begins the fun part. In a small bowl combine the olive oil, lime juice, garlic, serrano pepper, chili powder, cumin, salt and pepper. Stir until well blended.
Pour this mixture into a shallow dish and then lay your flank steak in the marinade turning it a few times until thoroughly coated. In order to keep it from drying out cover this dish with plastic wrap and place in the refrigerator for 2 to 8 hours.
When you're ready to grill prepare a medium-high fire. Remove any excess marinade with paper towels. Should the steak be overly moist, the heat will steam the meat instead of sear it and thus you will miss a really nice crust on your flank steak.
For medium rare steak you should grill the steak 4 to 5 min. on each side. You can always use a an instant read thermometer to determine the temperature. Once done transfer to a cutting board and let rest for about 5 minutes. While it is resting sharpen your knife and then cut across the grain at an angle into thin slices.
It's time to eat!