Let's Get Grilling!

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There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness.  Flank steak is not one of them.  This brawny cut, from the abdomen of the cow, craves the strong flavors of either a marinade or a rub. The spicier and more garlicky the better, at least as far as I’m concerned.  This bold marinade has something acidic for brightness (here, both lime juice and zest), something sweet to heighten the browning (brown sugar), something spicy (jalapeño and sriracha for a complex heat heat), a handful of aromatics for flavor (garlic is non-negotiable, ginger and scallions are vibrant) and oil to keep the meat from sticking to the grill.

Sweet and Spicy Grilled Flank Steak

Ingredients

3 tablespoons coarsely chopped scallions

1 tablespoon peeled and finely chopped ginger

1 fresh jalapeño, seeded if desired, coarsely chopped

2 garlic cloves, finely chopped

1 tablespoon light brown sugar

Zest of 1/2 lime

2 teaspoons lime juice

1 teaspoon sriracha or other hot sauce (or to taste)

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons coarse kosher salt

1 1/2 pounds flank steak

Directions

In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.

Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.

When you are ready to cook the steak, heat the grill to medium-high heat. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare). Let rest on a cutting board for 5 minutes, then slice thinly.

Because flank steak is so dense, it should be sliced thinly against the grain and served juicy and rare, or at least medium-rare. Well-done flank steak is sad, dry and rubbery. (Fans of well-done meat will do better splurging on a more tender cut.)

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