If you're looking to elevate your steak game, this Heritage Flank Steak is a must-try. With a marinade that brings out the rich, beefy flavor, it's perfect for those who appreciate a well-cooked steak with a touch of home-cooked nostalgia.
Flank steak is the star of this dish, offering a lean yet flavorful cut that benefits from a good marinade. The olive oil serves as the base, helping to carry flavors and provide moisture. Soy sauce and Worcestershire sauce add a savory umami depth, while minced garlic brings a rich aroma. A touch of honey balances the savory elements with a hint of sweetness. Black pepper and salt season the steak, enhancing its natural flavors, and a dash of lemon juice adds brightness and a subtle tang. Finally, fresh parsley is used as a garnish for a pop of color and freshness.
This steak pairs beautifully with grilled vegetables like asparagus or bell peppers. For a heartier meal, serve it alongside creamy mashed potatoes or a fresh green salad. A glass of red wine, such as a Cabernet Sauvignon, complements the dish wonderfully.
Start by whisking together the marinade ingredients in a medium bowl. This includes olive oil, soy sauce, Worcestershire sauce, minced garlic, honey, black pepper, salt, and lemon juice. Make sure everything is well combined to ensure the flavors meld together nicely.
Next, place your flank steak into a large resealable plastic bag. Pour the marinade over the steak, then seal the bag while pushing out any excess air. Give it a little massage to help the marinade soak in, then pop it into the fridge. Let it marinate for at least 2 hours, but if you can, leave it overnight for an even deeper flavor.
When you're ready to cook, preheat your grill to medium-high heat. Carefully remove the steak from the marinade, letting any excess drip off back into the bag. No need to pat it dry; you want some of that flavorful marinade to stay on the steak.
Place the steak on the grill. You'll want to cook it for about 4-5 minutes on each side for a nice medium-rare. Of course, if you prefer it more done, just leave it for another couple of minutes on each side. Once cooked to your liking, remove it from the grill and let it rest for 5 minutes. This resting time is crucial as it allows the juices to redistribute, ensuring every bite is juicy.
Finally, slice the steak against the grain. This means cutting across the muscle fibers, which results in tender pieces. Garnish with freshly chopped parsley and serve.
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