Recipe: Marinated Flank Steak - Master Recipe with Teryaki and North African Marinades

MARINATED FLANK STEAK, MASTER RECIPE

1 (1 to 1 1/4 pound) flank steak

Pierce the steak all over on both sides with a sharp fork or skewer. Place it in a zipper-lock bag or shallow glass baking dish. Pour over the marinade and refrigerate overnight (cover if using a dish). Shake and turn the bag or turn the meat occasionally. Let it come to room temperature before cooking.

TO GRILL THE STEAK:
Pat the steak dry. Grill the steak over medium-hot coals in a covered or uncovered barbecue or directly over the flames of a gas grill. Flank steak is best cooked medium-rare and should never be cooked more than medium; the internal temperature should be 130 to 135 degrees F. This should take roughly 4 to 5 minutes per side on a standard grill.

Allow the steak to rest for 5 minutes, covered loosely with aluminum foil, before carving into 1/4-inch-thick diagonal slices across the grain.

Makes 4 servings

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MARINATED FLANK STEAK WITH TERIYAKI MARINADE

"This marinade is also excellent with other types of steak and with pork fillets, chicken and salmon."

1/2 cup soy sauce
1/4 cup sake or dry sherry
2 tablespoons light or dark brown sugar
3 garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons Asian peanut oil
1 (1 to 1 1/4 pound) flank steak

Combine all ingredients except steak in a bowl and mix well. Marinate and grill steak as directed in Master Recipe above.

Makes 4 servings

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MARINATED FLANK STEAK WITH NORTH AFRICAN MARINADE

"North African Marinade is also excellent for butterflied leg of lamb, lamb kebabs, or veal shanks. The recipe makes enough marinade for a 4 to 5-pound butterflied leg of lamb or 3 to 4 pounds of lamb or veal shank."

1 cup finely chopped onions
1 1/2 tablespoons finely chopped fresh ginger
1 tablespoon minced garlic
1/2 cup olive oil
6 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon dry sherry
1/4 cup chopped fresh cilantro
1 tablespoon chile powder
1 tablespoon ground cumin
1 teaspoon turmeric
1 teaspoon dried marjoram
1/4 teaspoon saffron (optional)
2 teaspoons harissa or other hot sauce (optional)
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 (1 to 1 1/4 pound each) flank steaks

Combine all the ingredients except steaks in a bowl and mix well. (Marinade can be kept refrigerated for 7 to 10 days.)

Marinate and grill steaks as directed in Master Recipe above.

Makes 4-6 servings, with leftovers

Source: The Complete Meat Cookbook by Bruce Aidells and Denis Kelly