When most of us think of beef, it’s usually a juicy steak or a thick hamburger. But when it comes to feeding a gang, flank steak is our go-to cut. Its thin, flat shape lends itself well to marinating—preferably in a zip-top plastic bag that you can easily wedged in the fridge. It’s an ideal size—2 to 3 pounds, comfortably feeding 4 to 6 with leftovers (always a boon). It’s not an inherently tender cut, which is why it takes so well to marinating—sometimes for days—after which it becomes super flavorful. And it’s durable. If you put off dinner for a day or two, no worries. It won’t get mushy the way fish will. When cut across the grain, it’s tender and easy to manage, with no messy bones to dispose of. Pile it in fajitas or tacos or next to grilled vegetables, or even skewer it. But whatever you do, leave enough for leftovers in our terrific sandwich.
Korean Grilled Flank Steak
Buy an extra flank steak and double the marinade amount to make enough grilled beef for steak sandwiches. Wrap the extra steak tightly (without slicing) and store in the fridge.
1/2 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1/4 cup mirin (sweet rice wine) or sherry
3 green onions, finely chopped
2 tablespoons finely chopped fresh gingerroot
1 tablespoon toasted sesame oil
1 teaspoon sriracha chili paste
2 pounds flank steak, 1-inch thick
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
1. To prepare marinade, combine all ingredients and mix well. Makes 1 1/4cups.
2. To prepare beef, combine marinade and beef in a zip-top plastic bag. Seal bag and knead, rubbing marinade into beef. Refrigerate 2 to 24 hours.
3. Heat grill. Remove beef from marinade and pat dry. Sprinkle with salt and pepper. When grill is ready, place beef on grill rack. Cook 3 to 4 minutes total, until desired doneness. Remove from grill and let rest 10 minutes. Slice steak thinly against the grain to serve immediately. Serves 6.
Per serving: 250 calories, 14g fat, 65mg chol., 27g prot., 3g carbs., 0g fiber, 780mg sodium
2 cups seeded and diced tomatoes
6 tablespoons pitted, chopped kalamata olives
4 tablespoons chopped fresh basil
2 tablespoons finely chopped red onion
4 teaspoons balsamic or red wine vinegar
2 tablespoons extra-virgin olive oil
1 (1-pound) round Italian or French bread loaf
4 thin slices provolone cheese
1 1/2 pounds Korean Grilled Flank Steak, thinly sliced
2 ounces arugula
1. Combine tomatoes, olives, basil, red on- ion, vinegar and olive oil in a small bowl.
2. Slice bread horizontally. Toast, cut side down, until surface is crisp and golden.
3. Place cheese on bottom slice of bread. Top with tomato mixture, steak and arugula. Top with remaining bread. Slice into wedges. Serves 6.
Per serving: 500 calories, 20g fat, 80mg chol., 25g prot., 41g carbs., 2g fiber, 780mg sodium