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Marinated Flank Steak
This is a perfect recipe for date night at home while we are confined and can’t dine out. It's restaurant-fancy enough but so easy that you'll be wondering why you're not making this every week. If you are like me and try to cut carbs at dinner time to trade for that glass of red wine, you can pair this steak with any vegetable you have in your refrigerator or a nice garden salad. On this particular occasion I have cooked a side of coconut-curry cauliflower to brighten up the plate. Don't forget your glass of wine and your dinner will be complete. I personnaly enjoyed a good Chianti with this steak but a Cabernet is also an excellent alternative. (https://www.foodandwine.com/lifestyle/best-wine-pairings-grilled-steak)
Ingredients
- 2 Tbsp olive oil extra virgin
- 2 Cloves garlic crushed
- 1 shallot thinly sliced
- 1 tsp dried thyme
- 1 pinch red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 orange juiced
- 1 cup beef broth
Main course
- 2 pounds flank steak whole
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp butter
Instructions
- Prepare the marinade by mixing all the ingredients into a bowl. Place your piece of meat into a large Ziploc bag then pour the marinade on top of it.
- Seal the bag, making sure that there is a little air as possible. Flip the bag over a couple of time to cover the whole piece of meat. Place th bag in the the refrigerator until it is ready to be cooked.
- Preheat oven to 350°F.
- When you are ready to eat, heat a large skillet (make sure that it is large enough to lay the whole flank down), and melt the butter. Once melted, sear the steak on one side for 5 minutes. Flip it over and sear the other side for 5 minutes.
- In a large skillet (large enough to lay the whole flank down), heat the butter until completely melted. Drain the liquid of the marinade and place the steak, onions, garlic and spices in the skillet. Sear for 5 minutes on both sides.
- Place the meat in an aluminum container and place in the over for 20 minutes to finish the cooking.
- Take the meat out of the oven and set it on a cutting board. With your sharpest and longest kitchen knife, cut the meat into ¼ inch slices. Set the steak slices on your plate next to your favorite sides... et voilà !
