![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/FlankSteak.gif\" "\\"FlankSteak\\"")
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Flank steak is a great summer beef entree.\u00a0 It’s easy and serves a crowd.\u00a0 I also served this recipe on the fourth.\u00a0 The marinade is delicious.\u00a0 It is based on two recipes, one from Serious Eats<\/em> and one from Simply Recipes<\/em>.\u00a0 Enjoy!<\/p>\n <\/p>\n INGREDIENTS: <\/p>\n DIRECTIONS: \u2022 Transfer 1\/3 of marinade to a small container, add chives and shallots, stir to combine, and reserve.<\/p>\n \u2022 Place flank steak inside a gallon-sized zipper-lock bag with remaining marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.<\/p>\n \u2022 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak.<\/p>\n \u2022 Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90\u00b0 so that you get more grill marks.<\/p>\n \u2022 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.<\/p>\n \u2022 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.<\/p>\n Serves 6.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Flank steak is a great summer beef entree.\u00a0 It’s easy and serves a crowd.\u00a0 I also served this recipe on the fourth.\u00a0 The marinade is delicious.\u00a0 It is based on two recipes, one from Serious Eats and one from Simply Recipes.\u00a0 Enjoy! INGREDIENTS: \u2022 \u00bd cup Worcestershire sauce \u2022 \u00bc cup soy sauce \u2022 …
\n\u2022 \u00bd cup Worcestershire sauce
\n\u2022 \u00bc cup soy sauce
\n\u2022 3 tablespoons brown sugar
\n\u2022 4 anchovy filets
\n\u2022 2 cloves garlic
\n\u2022 2 tablespoons Dijon mustard
\n\u2022 2 tablespoons tomato paste
\n\u2022 \u00bd cup vegetable oil
\n\u2022 2 tablespoons chopped chives
\n\u2022 1 medium shallot, minced (about 2 tablespoons)
\n\u2022 1 whole flank steak, about 2 pounds<\/p>\n
\n\u2022 Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard, tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and emulsified.<\/p>\n
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