Main events, RecipesDave BattenMay 04, 2018Beef, Steak, Marinade, Flank, Meat

Tough as old boots?

Main events, RecipesDave BattenMay 04, 2018Beef, Steak, Marinade, Flank, Meat

Flank steak is much-underrated cut of meat. Often seen as a tough cut of meat it can be found cheaply in the butchers or supermarket. As the meat comes from the hardworking stomach area of the cow it has bags of flavour.

If you treat this cut properly it will be tender and flavoursome. The secret is a good marinade; a long rest; and the way you slice the steak before serving.

This marinade is made with robust herbs - rosemary, mint and parsley, but vary what you use to give different flavours to the finished dish. Use coriander and chilli to take it towards Thai, be more traditionally British with sage and so on.

Put the herbs and garlic in a processor and pulse until they are chopped together. Add some lemon juice, soy sauce, salt and pepper, and then pulse to bring together. With the processor running trickle in a stream of olive oil until you get a smooth marinade. Smear over the steaks and leave for at least 4 hours, but even better overnight.

Get a griddle pan nice and hot, toss some vegetables in oil and griddle until tender, cooked through, and have the amazing griddle marks. Keep warm to one side, and turn up the heat.

If you have marinaded the steaks in the fridge take them out at least an hour before you want to cook them to bring them to room temperature. This will allow the inside to cook evenly.

Take the steaks out of the marinade and wipe them down. Season with salt and pepper and griddle on the high heat. Give them 5/6 minutes per side. If the steaks stick to the ridges when you try and turn them it means they are not ready to flip. The meat will release from the hot pan when the time is right!

Now comes the magic - let the steaks rest for at least 10 minutes, up to 15. Keep them under foil to conserve the heat.

Transfer to a chopping board and look at the meat. You will see the grain running through the steak. It's vital that you slice across the grain before serving, just this cut will make the steak more tender when you chew!

Here the steak is served with the griddled vegetables, some Greek yoghurt covered cucumber, and a glass of rich fruity Shiraz.