Marinated Flank steak

We like the Flank steak very much, unfortunately it can be a bit difficult to find in the local food store but should be possible to find at larger stores or in food markets. This is a thin piece of meat from the belly of the animal. There are two things to remember when you use this meat, first of all do not overcook the meat, an inner temperature of 55 C gives a perfect result. The other thing to remember is to cut the meat in thin slices across the meat fibres after the cooking, if you cut along the fibres you get a very very chewy piece of meat. This meat is also perfect for marinating we really recommend that for best result and that was what we did the other day, here comes the recipe.

Flank steak, about 600 gram for 4 persons.

Marinade

1/2 dl soya

1/2 dl balsamic vinegar

1/2 dl olive oil

2 cloves of garlic

2 tbs of fresh thyme

Method

Mix the ingredients for the marinade. Cover the meat with the marinade and let it stay in the refrigerator for at least two hours. Heat a grill pan to very hot and quickly roast the meat on both sides. Put a steak thermometer in the fattest part of the meat and transfer it to a frying pan that is kept on low to medium heat and let the meat fry until inner temp is 55 C. Put the meat on a cutting board and let it rest for about 10 minutes before you cut in about 5 mm thick slices. Serve with your favorite potatoes and some nice green salad.

*
Beef ready for the refrigerator.