Flank Steak

Flank steak is an under appreciated cut of beef that comes from the abdominal region of the cow.

Large and fairly flat, flank steak can seem difficult to work with at times. If not prepared properly, it will turn out tough. The best method of preparing flank steak is marinating the steak first. I suggest scoring the meat by poking holes into it with a knife or fork before placing in the marinade.

Tonight I prepared flank steak in a basic white wine marinade and it turned out quite well. I created the marinade using ingredients I had on hand- wine, oil, shallots. Be creative and see what you come up with , but remember that an acidic component is necessary in the marinade in order for the meat to become tender.

Basic white wine marinade:

1/2 C. acidic white wine

1/4 C. olive oil

2 TB shallots, minced

2 TB garlic, minced

1 TB meat tenderizer

1 tsp Worcestershire sauce

pinch of salt, few grinds of fresh black pepper

Combine all ingredients together in a bag or shallow dish. Combine well and add steak to marinate. Marinade for at least 1 hour.

Above: Marinated flank steak garnished with a shallot-parsley salsa, served with roasted garlic rosemary mashed potatoes & parmesan and shrimp stuffed baby portabellas