Labor Day is coming up and this is the perfect recipe for quick and easy entertaining. The marinade is adapted from Citrus Marinated Chicken Thighs, but with no soy sauce. I also use the marinade (after boiling) as a sauce. Feel free to use it on chicken too. The flank steak or chicken can be barbecued or broiled.
Look at the note at the end of the recipe to boost the flavor even more.
Flank Steak In A Flash
4 scallions, thinly sliced
1/2 cup chopped cilantro (or parsley)
3 garlic cloves, peeled, center stalk removed and chopped
zest of 1 lemon
zest of 1 lime
zest of one orange
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 tablespoon vegetable oil
1½ lbs. flank steak
Measure out half the scallions and set aside for garnish. Set aside 2 tablespoons of cilantro or parsley for the sauce.
To make the marinade, add the following ingredients to a food processor and process until smooth: the remaining scallions, the rest of the cilantro (or parsley), garlic, lemon and lime zests and the lime and orange juices. Add oil and process until blended.
Place flank steak in shallow baking dish. Pour over marinade. Turn a few times to coat well. Cover with plastic wrap, place in fridge and marinate, turning once, at least 20 minutes or overnight. Remove from marinade and season well on each side with Kosher salt and freshly ground black pepper.
If barbecuing – Place steak on grill over hot coals or high heat for a gas grill. Cook the first side for 6 minutes. Turn once. Grill the second side for 4 to 6 minutes for medium rare.
If broiling – Set rack 6 inches from heat. Place seasoned steak on foil-covered baking sheet. Broil for 6 minutes on both sides for medium rare.
You can make a quick sauce from the marinade. While steak is cooking, pour used marinade in small saucepan. Add reserved cilantro and ½ cup of chicken or vegetable stock and bring to the boil. Simmer covered for 3 minutes. Uncover and simmer another minute or two until you’re happy with the consistency. Strain (or not) and keep warm until ready to serve.
After steak is cooked, place on cutting board and cover loosely with foil. Let sit for 5 to 10 minutes before slicing against the grain. Place on serving dish or plate individually. Garnish with reserved scallions. Serve the sauce on the side.
Note: An excellent way to add even more flavor to steak is a trick from Chef Michael Symon. Pour a small amount of good olive oil on the cutting board and sprinkle over a little salt. Place the steak on top of that to rest. When you cut it, you’ll get a little bonus flavor, which is never a bad idea.