When I (Kate) was pregnant with Persephone, we moved to Utah and joined a supper club. Maureen Matthews, a fabulous cook, was in the supper club (and the play group, and the book club) and she was a joy to know even if she hadn’t expanded our culinary horizons. Now she lives in California on what I can only describe as a small private farm sanctuary of bliss.
Oops, I forgot to get it out of the freezer! So it’s marinating on our sunny front porch because it’s too frozen to roll up.
We still make this wonderful flank steak recipe from Maureen. It’s simple, delicious, and versatile. Although flank steak has increased in price, this can feed several people if you slice it thin and put it in tacos or burritos. And it’s so good! Grilling it on high will help develop a little crispness on the exterior.
Grilled Flank Steak
1-pound flank steak
1 lemon
2 cloves garlic, smashed and peeled
1/2 teaspoon dried oregano
3/4–1 teaspoon kosher salt
Smash garlic and rub over both sides of the steak, leaving the remains on the steak.. Sprinkle generously with salt, then lemon juice, then oregano. If you like extra lemon, zest the lemon first and add that, too. Roll up the steak like a yoga mat and place it in a ziplock bag or food container with a lid. Refrigerate for several hours—you could even do this in the morning. The meat tastes best if it can marinate for at least two hours.
Remove the steak from the refrigerator 30 to 60 minutes before you put it on the grill. Preheat the grill on high for ten minutes. Keep the heat on high and grill the steak 4–5 minutes per side, closing the lid of the grill while they cook. I aim for about 160 degrees with all meats. With this, it will mean there’s just a bit of pink inside. You’ll know your grill and your preference for doneness. Our gas grill functions well and runs at a high heat.
Let the meat rest off the grill for five minutes before slicing it against the grain and thin (I’m not great at getting it thin). While the meat rests, warm tortillas either sprinkled with water and wrapped in a paper towel in the microwave or sprayed with water and heated on the grill.
You should, of course, eat the steak however you wish. We particularly like it with with chunky guacamole, or simple avocado chunks with salt and lime juice. For the taco pictured, we were having a quinoa salad with lots of avocado on the side, so served it with caramelized red onion and red pepper sprinkled with salt and ground coriander, then topped with cilantro lime dressing. Cabbage is also good if you like the crunch. You might also enjoy the steak simply with good bread, to the side of a baked sweet potato, or wrapped in a flour tortilla with rice, beans, and sour cream.
