Flank steak right choice for broiling

January 23, 1994|By Bev Bennett | Bev Bennett,Contributing Writer

One of my favorite meals during this season is a beef entree and a glass of a good red wine. Nothing leaves me as well satisfied as a simple piece of broiled beef and a California red.

Among the choices for broiling, I prefer flank steak to the classic T-bone or sirloin. It's easy to cook, doesn't have a lot of fat to trim or wasted bone, and takes the flavor of a marinade very well.

In the recipe below, flank steak is marinated in a mixture of garlic, soy sauce, honey and red wine that brings out the meat's sweet-smoky taste. I like to add a pungent oil and vinegar-based herb sauce.

In the salad of radicchio, bibb lettuce and watercress, the bite of the radicchio is especially pleasant after the meat's richness.

Flank steak

Makes 2 servings

1 tablespoon honey

1 tablespoon soy sauce

1/4 cup dry red wine

1 clove garlic, smashed

1 small flank steak (about 3/4 pound)

herb sauce (see recipe below)

Combine honey, soy sauce, wine and garlic in deep plate and stir well.

Trim off all fat from flank steak. With sharp knife score steak in shallow diamond pattern on both sides. Place steak in marinade. Set aside at room temperature 30 minutes or in refrigerator up to 4 hours, turning steak over once. Remove steak from marinade and pat dry. Place steak on grill pan and broil 6 to 7 inches from heat, allowing 6 to 8 minutes per side (for medium doneness). Set aside to cool to room temperature.

Slice beef across grain into 1/8 -inch-thick slices and arrange on platter. Top with strip of herb sauce.

Herb sauce

1/4 cup olive oil

1 tablespoon white wine vinegar

salt, black pepper

1 teaspoon Dijon mustard

1 teaspoon drained white horseradish

1 shallot, peeled and chopped

1/4 cup coarsely chopped parsley

1/4 cup coarsely chopped fresh dill

Combine oil, vinegar, salt and pepper to taste, mustard, horseradish, shallot, parsley and dill in blender container and process until well pureed. Makes about 1/2 cup sauce.

Walnut, radicchio and watercress salad

Makes 2 generous servings

1/2 cup chopped walnuts

1 cup bibb lettuce leaves (1 small head)

1 small head radicchio (see note below)

1/2 cup watercress leaves

dressing (see recipe below)

Place nuts on baking sheet and toast at 350 degrees until nuts are lightly browned and aromatic, about 5 minutes.

Immediately remove from baking sheet and set aside to cool.

Wash and dry lettuce, radicchio and watercress. Discard any browned leaves. Tear all leaves into bite-size pieces and place in salad bowl. Add walnuts.

L Prepare dressing. Spoon over salad and toss gently but well.

Note: If you prefer not to use radicchio, substitute 1 heaping cup chopped red cabbage.


Makes about 1/4 cup

2 1/2 tablespoons extra-virgin olive oil

1 tablespoon sesame oil

1 1/2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

salt and freshly ground white pepper

Combine olive and sesame oils, vinegar, mustard and salt and pepper to taste in cup and mix until thoroughly combined.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.