A flavorful cut of beef with a crisp, savory crust, tenderized by an aromatic marinade, then thinly sliced into meltingly tender strips.
Ingredients
- 800 g beef flank steak
- 1 piece yellow onion
- 3 cloves garlic clove
- 4 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tsp ground black pepper
- 1/2 tsp fleur de sel
Method
- Grate the yellow onion and garlic cloves into a large, shallow dish to extract their pulp and juices.
- Add the soy sauce, Worcestershire sauce, red wine vinegar, Dijon mustard, extra-virgin olive oil and ground black pepper, then whisk to emulsify.
- Very lightly score the surface of the flank steak in a shallow crosshatch pattern with the tip of a knife to help the marinade penetrate.
- Place the flank steak in the dish, coat it completely with the marinade, cover and refrigerate for at least four hours, ideally overnight, flipping it once.
- Take the meat out of the refrigerator thirty minutes before cooking to bring it to room temperature, then preheat the broiler to high with the rack positioned ten centimeters from the heating element.
- Drain the flank steak, pat it thoroughly dry on all sides with paper towels to completely dry the surface and discard the remaining marinade.
- Place the meat on a broiler pan rack and transfer it directly under the broiler until the surface forms a dark, sizzling crust.
- Flip the steak with tongs without piercing the meat, then continue cooking on the second side until it achieves a nice caramelization and an internal temperature of fifty-four degrees Celsius for rare.
- Transfer the meat to a warm cutting board, tent loosely with aluminum foil and let rest for ten minutes so the internal juices redistribute evenly throughout the meat.
- Slice the steak very thinly on a bias at a forty-five-degree angle, making sure to cut across the muscle fibers and not with the grain.
- Arrange the slices in a fan shape on a preheated platter, season with a pinch of fleur de sel and serve immediately.
Nutrition
Per serving
- Energy
- 288.3 kcal
- Protein
- 41.17 g
- Carbohydrate
- 0.92 g
- Fat
- 13.26 g
- Fibre
- 0.18 g
- Calcium
- 4.67 mg
- Iron
- 0.11 mg
- Magnesium
- 5.72 mg
