A mainstay at gatherings has always been the proverbial gargantuan chunk of meat. I’ve never been the one to cook it, however. When Mr. Martinez is in town the beef chores are always left to him. When I go to a picnic and such, it seems we are always doing beer brats or hamburgers. This got me thinking that I need to perfect the art of “the big meat.” For my birthday I bought myself a flank steak. So here’s my meat everyone. I hope you enjoy every inch of it.
2-3 lbs (1 kilo to 1.5 kilos) flank steak.
1/3 cup olive oil
2 cloves garlic minced
2 TBSP red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 tsp freshly ground black pepper
Now in a large bowl (I put mine in a resealable pyrex…and no that is not a euphemism for something) lay out the flank steak. About every inch score it with a knife across the grain so that the marinade gets all up in there like a cowboy into the farmer’s wife.
Place the steak into whatever vessel you’ve deem best and pour the marinade all over it. I like to flip the steak around in it to get it good and basted. Cover it and put it in the fridge.
Let it sit for about 2 hours or as long as overnight. I have tasted little difference based on the amount of time yet conventional knowledge dictates that the longer the better (evidently that is also “what she said”).
Once you’re ready to cook it, take it out of the vessel and lay it prone on a platter. Generously coat that beautiful bastard with kosher salt and fresh ground pepper.
Cook for 4-6 minutes a side on a very hot gas grill with the lid closed. It will inevitably take longer than that but you will have to judge for your self. I think it is best served medium rare. The site where I found this recipe has a cool test I was taught years ago by a line cook to test the doneness of steak using your hand. Check it out! May I present: the finger test! All this time I thought the finger test was something else…moving along.
Once it is done slice that bad mama jama diagonally in thin strips.
Enjoy your long piece of hot meat.