May 24, 2012
Serves 4 to 6. Recipe is from the Viking Cooking School Outdoors: Flank steak is a long, thin, fibrous cut of meat that is highly flavorful but tougher than loin or rib steaks. It is best when marinated, cooked quickly, then sliced thinly across the grain. London Broil is the most popular dish made with this particular cut. Just beware - failure to slice the steak very thinly will be the difference between a succulent, tasty dish and an inedible one.
3 tbls. fresh rosemary, plus whole sprigs for garnish
1/2 cup extra-virgin olive oil, divided
3 large garlic cloves, minced
1/2 tsp. cracked black peppercorns
1/2 cup balsamic vinegar, divided
1 (11/2-lb.) flank steak, trimmed
Salt and freshly ground black pepper, to taste
1 medium red onion, peeled and sliced into 1/4-inch thick rounds
1. Crush the rosemary needles lightly with a rolling pin to release their oils. In a small bowl, combine the rosemary with 1/4 cup of the olive oil, the garlic, the peppercorns and 2 tablespoons balsamic vinegar.
2. Place the flank steak in a large zip-top bag and pour the marinade over. Seal the bag and squeeze to distribute the marinade. Marinate for 30 minutes.
3. Preheat the grill to medium heat. Clean the grill grates with a stiff brush, then oil liberally to prevent sticking. Remove the steak from the marinade and skae off the excess. Brush off any garlic or spices clinging to the steak, the season both sides with salt and pepper. Place the steak onto the prepared grill and cook for 2 to 3 minutes, then, without turning it over, rotate it 90 degrees and place back onto the grill. This will produce brown cross-hatch grill marks. Cook 2 to 3 minutes more.
4. Brush the top of the steak generously with balsamic vinegar, then turn the steak over and brush the other side. Cook 2 to 3 minutes, then rotate the steak 90 degrees; cook to an internal temperature of 125 degrees for medium rare, about 2 to 3 minutes. Cook to 135 degrees for medium, or 4 to 5 minutes. If necessary, transfer to a 400 degree oven to compete the cooking process. Transfer to a platter and tent with aluminum foil. Allow the meat to rest for at least 10 minutes.
5. Clean and re-oil the grill grates. Brush the onion slices on both sides with olive oil, then season well with salt and pepper. Grill the onions until tender, about 2 minutes on each side. Brush the onions with the remaining balsamic vinegar and cook until glazed, about 1 to 2 minutes more.
6. Slice the flank steak on the bias into very thin slices, cutting across the grain. Arrange the slices on a serving platter and pour over any juices that collected on the platter where the steak was held. Place the grilled balsamic onions on the platter with the steak. Garnish with fresh rosemary springs and serve immediately.