I used to turn my nose up at flank steak not any more (as long as it is not over cooked) This recipe was inspired by this month’s Bon Appetite grilling issue. In fact the recipe is pretty much theirs except for a few additions, deletions and substitutions.
The great thing about flank steak is that it grills up in about 8-10 minutes – 4-5 a side – for medium rare on a medium hot grill. Just make sure your meat is room temperature before slapping it on the grill.
1 2lb flank steak
1 tablespoon dried oregano
1-teaspoon ground cumin
1 teaspoons garlic powder
1 teaspoon smoked paprika
1 12oz can dark beer, like Guinness
½ cup Worcestershire sauce
Mix oregano, cumin, garlic powder and smoked paprika together in a small bowl.
Lightly score each side of the steak in a diamond pattern on each side. Drizzle oil over one side and rub half the spice mixture into steak. Repeat on the other side. Place steak in a glass-baking dish just large enough to hold it and pour over beer and Worcestershire sauce. Cover and refrigerate for at least 3 hours or over night (overnight is better!)
Grill for 4-5 minutes a side on a medium hot grill for medium rare. Do not over cook this or it will be like eating the bottom of a shoe!