When cooked on high heat to medium-rare, flank steak can be a lean lower fat succulent dish with a smoky wood-fired taste but great care must be taken not to overcook.
This recipe was inspired by our patio side flower bed which had been aggressively overtaken by the small fragrant leaves of oregano. I pulled a lot of it from the bed to thin it out and decided to use my harvest in my evening cook of flank steak which I normally seasoned with just olive oil, fresh coarsely ground pepper and a little salt. Thus, my three-part oregano, two-part pepper, one part salt, 3-2-1 Flank Steak recipe took shape.
Serves 4 to 6
Prep time 10 minutes
Cook time 12 to 16 minutes
1 large flank steak, about 2 pounds
3 teaspoons of chopped oregano
2 teaspoons of coarsely ground pepper
1 teaspoon of coarse salt
4 tablespoons of virgin olive oil, about twice the volume of the dry seasoning
Mix the dry seasoning.
Stir in the olive oil with the dry seasoning.
In a large pan pour the oil and seasoning blend over the meat turn over and do the same to the other side, and let the meat rest for about an hour.
Build a fire with hardwood like oak and let it burn down to a fire of coals or burn down your oak lump charcoal to embers or fire your gas grill to smoking hot, high, and add some oak wood chips.
Grill on super high heat to create a bit of a seared crust for six to eight minutes on each side to reach an internal temperature of 135 degrees.
Transfer to a cutting board and let rest for 10 - 15 minutes and then slice crosswise against the grain in then strips.
This has become a family favorite for beef fajitas served simply on a cutting board with slices of grilled yellow, red and green bell peppers and onions.
What beef dish does your tribe crave?
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