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Final

Cooking

Grilled flank steak recipes

With chimichurri, ranchero sauce, and Malaysian spices

Photographs by Jim Scherer / Styling by Catrine Kelty

Grilled flank steak should be sliced very thin, against the grain, and on the bias. Here it’s served with chimichurri and grilled sweet potatoes.

Tip: Lightly scoring the steak before seasoning creates a nice crust.

 

GRILLED FLANK STEAK WITH CHIMICHURRI

Serves 4

2 pounds flank steak

Salt and black pepper

7 garlic cloves, peeled

¼ cup chopped fresh oregano

½ teaspoon crushed red pepper flakes

1½ cups, packed, fresh parsley leaves

3 tablespoons red wine vinegar

½ cup extra-virgin olive oil

Continue reading below

Using a very sharp knife, score the steak in a ½-inch crosshatch pattern, about 1/8-inch deep, then sprinkle each side with ¾ teaspoon each salt and black pepper.

In a food processor, process the garlic, oregano, red pepper flakes, parsley, vinegar, 1½ teaspoons salt, and 1 teaspoon black pepper. With the motor running, drizzle in the oil. Set aside.

Prepare a hot fire in a charcoal or gas grill. Oil the grates and grill the steak directly over the flame until grill-marked and about 130 degrees for medium-rare, 12 to 17 minutes, turning once. Transfer to a board, allow to rest for 10 minutes, then slice, arrange on a platter, drizzle with half the sauce, and serve, passing the remaining sauce at the table.

Variation

GRILLED FLANK STEAK WITH MEXICAN RANCHERO SAUCE

 Prepare a flank steak as above, and substitute Ranchero Sauce (recipe below) for the chimichurri.  

3 garlic cloves, peeled

3 medium jalapenos, 2 whole and 1 minced

1½ tablespoons oil

1 medium onion, chopped

½ teaspoon ground cumin

1 tablespoon tomato paste

1 14.5-ounce can diced tomatoes, drained

½ teaspoon sugar

Salt and black pepper

1½ tablespoons fresh lime juice

½ cup chopped fresh cilantro

Heat a heavy skillet over medium-high heat. Add the whole garlic cloves and the 2 whole jalapenos and cook until spotty brown all over, 8 to 12 minutes. Cool, then chop the garlic and slice the jalapenos into thin strips (keep seeds, if desired). Set aside.

Adjust the heat under the skillet to medium, add the oil, and heat until shimmering. Saute the onion until soft, then stir in the cumin, tomato paste, and the chopped garlic and jalapeno strips, and saute 30 seconds. Add the tomatoes, sugar, 1 teaspoon salt, and ½ teaspoon black pepper, bring to a simmer, adjust heat to low, and cook, stirring occasionally, for 5 minutes. Remove to a bowl, cool, and add the minced jalapeno, lime juice, and cilantro, then taste and adjust seasoning, if necessary. 

GRILLED FLANK STEAK WITH MALAYSIAN GRANDMOTHER’S SAUCE

Serves 4

Adapted from Planet Barbecue! by Steven Raichlen.

For the garlic chips and seasoning:

8 garlic cloves, sliced

3 teaspoons oil

2 teaspoons Chinese five-spice powder

2 tablespoons oyster sauce

2 tablespoons soy sauce

2 tablespoons light brown sugar

Salt and black pepper

2 pounds flank steak

For the sauce:

1½ tablespoons oil

4 garlic cloves, minced

1 shallot, minced

2 serrano peppers, seeded, if desired, and minced

1 tablespoon sriracha sauce

1½ tablespoons fish sauce

2 tablespoons fresh lime juice

2 tablespoons light brown sugar

1/3 cup coconut milk

Salt and black pepper

3 tablespoons chopped fresh cilantro

In a skillet over medium heat, saute the garlic in 3 teaspoons oil until light golden. Leaving the oil, remove the garlic to drain. Off heat, stir the five-spice powder into the oil, let infuse 1 minute, then stir in oyster sauce, soy sauce, brown sugar, and 2 teaspoons black pepper.

Using a very sharp knife, score the steak in a ½-inch crosshatch pattern, about 1/8-inch deep, then sprinkle each side with ¾ teaspoon salt and coat each side with the seasoning mixture.

Meanwhile, make the sauce. In a skillet over medium heat, heat 1½ tablespoons oil and saute the garlic, shallot, and serranos for 3 minutes. Add the sriracha, fish sauce, lime juice, and brown sugar, and simmer, stirring, to thicken slightly, about 4 minutes. Add the coconut milk, a pinch of salt, and ½ teaspoon black pepper, bring to a simmer, and cook 3 minutes longer. Set aside to cool, taste and adjust seasoning, if necessary, and stir in the cilantro.

Meanwhile, prepare a hot fire in a charcoal or gas grill. Use paper towels to wipe the seasoning off the steak. Oil the grates and grill the steak directly over the flame until well seared and about 130 degrees for medium-rare, 12 to 17 minutes, turning once. Transfer to a cutting board and rest for 10 minutes. Slice, arrange on a platter, drizzle with half the sauce, sprinkle with garlic chips, and serve, passing the remaining sauce at the table.

cooking@globe.com
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