Flank steak has been a workhorse beef choice of discerning home grilling enthusiasts for decades, and for good reason.
It’s readily available, won’t break the bank, offers a rich, beefy flavor, is relatively quick to cook, and has a great tooth when not overcooked, rested, and then sliced thinly across the grain.
A super-simple teriyaki flank was one of the first grilling recipes I was ever able to reproduce consistently, though these Columbian Marinated Flank Steaks have become one of our favorites during the past decade.
I honestly can’t remember, but it seems like the first version of this popular preparation we ever cooked was featured in the Wall Street Journal of all places (they do have a great food section), and the cumin, oregano, dark beer, and Worcestershire work magic on an otherwise good but oft unadorned cut of beef.
To our way of thinking this prep needs to come of the grill medium-rare, rested, then thinly sliced and served with whatever version of a great salsa verde you’re good at (chimichurri is the Argentinian version, though try Columbia’s ahi sauce sometime too – we’ll post a recipe in the next few weeks…).
You’ll come back to this one…
Trimmed flank, approx. 2 and 1/2 pounds
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp good coarse salt (or more)
Fresh ground pepper to taste
1/4 cup EVOO or avocado oil
6-8 green onions, trimmed, then thinly sliced
1/4 to 1/3 cup chopped parsley
1/2 cup Worcestershire sauce
1 bottle dark beerChimichurri sauce, Quick Columbian Guacamole, Tomatillo Avocado Salsa, or your favorite
Mix together the cumin, oregano, salt, and fresh ground pepper (we use as much pepper as salt) in a small bowl.
Trim your flank steaks as needed, then lightly score them on both sides in a crisscross pattern (only an eighth of an inch or so deep) roughly 1/2-inch apart. Now dust both sides of the steaks with the spice mixture, drizzle with the olive oil, and rub it in with your hands, working the spice mixture and oil into the score marks and making sure the steaks are well-covered.
Drop the rubbed steaks into your marinating container, add the Worcestershire, beer, parsley, and green onions, then cover and throw in the fridge for a minimum of four hours; overnight is better.
When ready to cook, fire the grill and grill these over medium-high heat, taking care not to overcook. We’re medium-rare folks around our camp, and pending the size of your steaks and the heat of your fire, you could easily be at the medium-rare point in only 3 minutes per side.
Pull the steaks, let them rest for at least 5 minutes, then (as always with flank) thinly slice across the grain. We love this served with chimichurri (and yes, I know that’s Argentinian) or Columbia’s version – Ahi sauce, or a great creamy guacamole (see links above).
Enjoy.
