Grilled Flank, Skirt, Hangar, or Other Thin Steak
Before you marinate a steak, locate the direction of the grain in the meat, which is easy to do. The grain consists of the lines of muscle fiber, which usually go in one direction. File that information away, grill your steak and cut the meat against the grain, on the diagonal, holding your knife at a 45-degree angle (so it’s slanted, not straight up and down). Perfecto!
Makes 4 servings
3/4 cup Garlic-Citrus Marinade (recipe follows)
1 1/2 pounds beef bavette or flank, skirt, hangar, flat iron, or western griller steak
Chimichurri Sauce to serve on the side (recipe follows)
Place the marinade and steak in a sealable plastic bag and refrigerate for at least 1 hour or up to 8 hours.
Prepare a hot fire in a grill.
Remove the meat from the marinade and pat dry. Grill for 2 to 3 minutes per side for medium-rare. Let the meat rest for 5 minutes, then cut against the grain, on the diagonal and at a 45-degree angle, into slices about 1/4 inch thick. Serve warm with a bowl of Chimichurri Sauce on the side.
This is a delicious way to marinate skirt, sirloin, or flank steak, but itâ€™s also good with chicken, pork, lamb, fish, or vegetables. Guess we like this with everything!
Makes about 3/4 cup
1/4 cup fresh lime juice (4 to 5 limes)
1/4 cup fresh orange juice (1 to 2 oranges)
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh Italian parsley
1 teaspoon dried oregano
Place all the ingredients in a small jar with a tight-fitting lid. Cover and shake to blend. This marinade will keep in the refrigerator for up to 1 week.
Argentinean restaurants often serve churrasco beef that is planked upright around a blazing fire. This recipe gives you much the same flavor, but in an easier preparation. The sauce, made with four different fresh herbs, along with garlic and sherry vinegar a robust accompaniment to the gentle smokiness of the beef.
1/2 cup fresh Italian parsley leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 tablespoons fresh oregano leaves
1/4 cup chopped yellow onion
3 peeled garlic cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon fine kosher or sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup olive oil
1/3 cup sherry vinegar
1/4 cup water
In a food processor combine all ingredients and process until smooth. (The sauce is best served the same day but will keep, covered, in the refrigerator for up to 5 days.)