Directions
The flank steak, known in Italy as bavetta, is a cut from the belly of the cow, often underrated but packed with incredible flavor. Perfect for grilling, it works wonders as a tagliata-style cut or in beef fajitas for tacos. But beware – its richness in connective tissue makes it prone to drying out if not cooked properly.
So, what’s the secret? It’s all about the holy trinity of marinating, quick direct cooking, and slicing the meat just right. Don’t worry, I’ll guide you through each step so you can make the perfect flank steak, three different ways: grilled, on a skewer, and stuffed.
Marinating the Flank Steak
Marinating is key to a tender, flavorful steak. Here are two easy yet flavor-packed marinades to kick things off.
Beer, Soy Sauce, and Ginger Marinade
- 1 dark beer
- 2 cloves of garlic
- 30 ml of soy sauce
- 15 g brown sugar
- 5 g honey
- 4 g pepper
- 2 tsp sesame oil
- 35 g extra virgin olive oil
- 1 flank steak
Chop the garlic and ginger, mix with all the liquids in a dish large enough to hold the steak, and let the meat marinate for at least 2 hours in the fridge.
Caribbean Marinade with Lime and Rum
- Half a glass of rum
- 2 cloves of garlic
- Juice of half a lime
- Fresh parsley or coriander
- 1 tsp freshly ground pepper
- 1 tsp salt
- 1 chili pepper in vinegar
- 400 g flank steak
Blend the chili with the garlic, add all the other ingredients, and marinate the meat in a zip-lock bag in the fridge. Time for the fun part!
Cooking the Flank Steak
Remove the meat from the fridge and let it come to room temperature for 30 minutes. Drain and dry it thoroughly with kitchen paper—a crucial step for the perfect caramelized crust.
If using the beer marinade, boil it in a saucepan to reduce for 5 minutes, then cook it down gently for 5 more minutes.
Preheat the grill, clean it well, and cook the flank steak over direct heat: 4 minutes per side, brushing it with the marinade if desired. Let the meat rest for 3 minutes before slicing.
The Flank Skewer
Let’s move on to the ultimate BBQ hack: the flank skewer. Cut the steak open like a book along the edge, pressing lightly with your palm. If you prefer, ask your butcher to do this. Then, tenderize the meat and cut into 2-3 cm strips. Marinate, drain, dry, and skewer.
Cook the skewers over direct heat for a few minutes until browned, and serve with chimichurri or jalapeño sauce.
Wine Pairings
To complement the flavors of the flank steak, uncork a full-bodied, spicy red like Syrah for that extra peppery kick. Alternatively, a glass of Spanish sangria brings a summer vibe, or a Freisa from Piedmont offers a lighter yet mineral touch.
If you’re in the mood for a cocktail, a Negroni makes for an excellent pairing!
