Marinated Flank Steak
Preparation Time: 40 minutes
Equipment: Large Skillet, French chef knife, Filet knife, Cutting Board, Kitchen Machine food cutter, baking dish
- 2 pounds (1 kg) flank steak
- 2 cloves garlic, minced
- ¼ cup onion, minced
- ¼ cup (60 ml) olive oil
- 1 fresh lemon, juice of
- ½ cup (120 ml) red wine
- 3 tablespoons balsamic vinegar
- 1 tablespoon dried oregano
- 1 tablespoon fresh parsley, chopped fine (or dried)
Using a filet knife, lightly score flank steak, against the grain, on both sides.
To prepare the marinade, in a large baking dish combine all of the other ingredients. Place the steak in the dish, turning to coat it, cover and refrigerate until ready to cook, 20 minutes to an hour. To marinate overnight, place steak in large Zip Lock baggy with marinade and refrigerate.
Preheat large skillet over medium-high heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the steak in the hot, dry skillet, which will be about 400°F. Cover the pan, and open the vent and dry sauté until steak releases easily from the pan, 4 to 5 minutes. Turn the steak, cover the pan and brown on other side until beef release easily from the skillet, 4 to 5 minutes.
Deglaze skillet with marinade.
To Serve: Slice steak diagonally across the grain in ¼-inch strips. Pour marinade sauce over the steak and serve with baked or garlic mashed potatoes.