VIBES: Hall and Oates “I Cant Go for That” Michael McDonald “I Keep Forgettin”
- 1.5-2 lb Flank Steak (or skirt steak, or tri tip)
- 1/2 cup French dressing
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 3 Tbsp red wine vinegar (or apple cider)
- 3 Tbsp soy sauce
- 2 Tbsp olive oil
- 2 garlic cloves minced
- 1/2 tsp Fresh ground pepper
Serve with: Sautéed Onions and Grilled Broccoli.
- First mix the marinade: Combine all marinade ingredients in a large non-reactive bowl or ziplock bag, add steak to marinade making sure its covered on all sides. Chill and marinate for atleast 2 hours and up to overnight.
- Heat your grill to high on one side and medium on the opposite side.
- Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you’ll want the oil on it to help keep the steak from sticking to the grill).
- Place steak on the hot side of the grill. Close the lid and leave it alone, Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill to cook through, close the grill lid and cook a few minutes more until done to your liking.
- *I like to use a meat thermometer (I love thermapen.) Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium, 150º-155º for medium well and 155º and up is well done.
- Rest the steak: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.
- Slice across the grain: Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers. Cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide.