The flank steak is a beef steak cut from the abdominal muscles of the cow. It can be grilled, pan-fried, broiled, or braised for increased tenderness. If you can’t get flank steak you can substitute hanger, flat iron or skirt steak.
This is the Miller family’s go to flank steak recipe. My brother-in-law, Russell, who got it from his piano teacher. It is best to marinate it overnight for maximum flavor.
Uncle Russell’s Flank Steak
1 flank steak (1 lb), trimmed
1/4 cup olive oil
1/4 cup soy sauce
3 Tbs tomato paste
1 tsp salt
1 tsp oregano
2 cloves garlic, mince
a splash of red wine
Mix marinade ingredients in a gallon size zip lock bag and add the flank steak. Marinate for 4 – 6 hours or overnight.
Grill flank steak 6 to 7 minutes on each side.
Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.