Redfield Recipes: Flank Steak

Flank Steak

"Steakosaurus"

2	lb	flank steak
3	Tb	minced scallions or shallots
1¹/₂	Tb	soy sauce
2	Tb	olive oil
¹/₂	tsp	thyme
	juice of ¹/₂ lemon
	pinch of pepper
	few drops of Tabasco Sauce

Mix all ingredients except steak in large, flat dish. Score steak on both sides (to prevent it curling up while cooking). Marinate for up to 24 hours. (In practice, the steak is absolutely fine even if marinated for more than 48 hours, but less than 12 isn't really enough.)

Broil or fry roughly 5 minutes on each side. The center should still be rare, while the edges and tips will be medium well done.

Within the family, a double batch of marinade is traditional. Of course, a double batch of steak is also traditional. Leftovers, assuming you have any, make outstanding sandwiches.

Insert picture of steak; caption: Bob got this from Rosie's sister Michelle, who got it from a cooking class at Carson Graham and passed it on to the rest of the family. It's from "The French Chef" by Julia Child, where we think it's called "Steak dinner in one hour".