Greek-style Grilled Flank Steak

Recipe and photo by Tami Ganeles Weiser Yield:  8 four-ounce servings
Prep Time:  20 minutes Cook Time:  25 minutes

Greek-style Grilled Flank Steak

Classic flavors of Greece infuse this red-wine marinade, which we used here for flank steak, but you can easily use for lamb or any red meat. Just make sure to allow enough time to marinate the meat overnight—and let it rest before cutting for at least 10 minutes. Serve with Grilled Lemon and Greek Olive Gremolata.

Ingredients

¾ cup dry and fruity red wine

½ cup olive oil, fruity and green

¼ cup honey

6 cloves garlic, peeled, cut in half and any green center removed

12 sprigs fresh thyme

6 sprigs fresh oregano

4 bay leaves

2 star anise

2 small sprigs fresh rosemary (about 6 inches)

¾ teaspoon kosher salt

6 black peppercorns

2 pounds flank steak (see Kitchen Tip)

Grilled Lemon and Greek Olive Gremolata, for serving

Instructions

  1. Whisk together the wine, oil, honey, garlic, thyme, oregano, bay leaves, star anise, rosemary, salt and peppercorns. Place the flank steak in a large sealable plastic bag or in a nonreactive bowl, and then pour in the marinade. Turn to coat. Refrigerate, turning occasionally, for 10 hours or overnight.
  2. When you are ready to cook, heat the grill on high until it is very hot. Remove the meat from the marinade, place it on a platter, and discard the marinade. (It cannot be used for anything else, as it may contain foodborne bacteria!)
  3. Pat the meat dry and  place it on the grill. Cover the grill and cook for 4 to 5 minutes, or until grill marks appear. Rotate ¼ turn (this will create a decorative diamond grill mark pattern–don’t turn over yet), cover again, and cook for 4 to 5 minutes longer. Then turn the meat over, cover the grill, and cook for 4 to 5 minutes and then rotate it ¼ turn (to create a diamond grill mark pattern again), cover, and cook for 4 to 5 minutes more. Reduce the the heat to medium  and cook to desired doneness.
  4. Remove from the grill, place on a clean platter (see Kitchen Tips) and let the meat rest for 15 to 20 minutes before slicing thinly across the grain. Serve with our Grilled Lemon and Greek Olive Gremolata.

Kitchen Tips

  1. Always use a fresh plate for fully cooked meat, poultry or fish cooked on the grill; NEVER place it back on the plate that held them when they were raw, as it holds uncooked juices that might carry foodborne bacteria. These microorganisms are killed during cooking, but placing the cooked meat back into the uncooked juices can contaminate them and cause foodborne illness.
  2. This recipe calls for 2 pounds meat but you can use 1½ pounds to 2 ½ pounds. You can also use lamb shoulder chops instead of flank steak. Looking for info about kosher meat? Try the really informative articles listed below:

http://blogs.forward.com/the-jew-and-the-carrot/155222/lessons-from-a-kosher-butcher/

http://www.busyinbrooklyn.com/kosher-meat-guide-cuts-cooking-methods/

http://www.joyofkosher.com/2012/05/guide-to-kosher-beef-cuts/

http://www.koshereye.com/vip-chefs-foodies/in-the-spotlight/476-kosher-beef-what-makes-the-cut.html

 

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