Equipment
* optional
Ingredients
Marinade
- 60 ml soy sauce
- 60 ml olive oil
- 30 ml sherry vinegar
- 30 ml lemon juice, freshly squeezed
- 4 garlic, minced
Beef
- 800 g beef flank steak
Nutrition (per serving)
Method
Whisk the soy sauce, olive oil, sherry vinegar, lemon juice, and minced garlic together in a mixing bowl until well combined.
Place the beef flank steak in a resealable bag or shallow dish. Pour the marinade over the meat, ensuring it is completely coated. Seal or cover, and refrigerate for 2 hours.
Remove the steak from the refrigerator 30 minutes before cooking to allow it to approach room temperature, ensuring more even cooking.
Remove the steak from the marinade, letting excess drip off. Pat the surface of the steak completely dry with paper towels. Discard the remaining marinade.
Preheat a heavy cast iron skillet over high heat until it begins to smoke.
Place the steak in the dry, hot skillet. Sear for 3 to 4 minutes per side until a deep, dark crust forms and an internal temperature of 52 C or 125 F is reached for a rare doneness.
Transfer the steak to a clean cutting board and let it rest undisturbed for 10 minutes to allow the muscle fibers to relax and retain their juices.
Slice the steak very thinly against the grain, holding your knife at a 45-degree angle, and serve immediately.
Chef's Notes
- Flank steak is a well-exercised muscle, making it incredibly flavorful but prone to toughness. Slicing strictly against the grain is mandatory for a tender bite.
- The dual acidic components of sherry vinegar and lemon juice brighten the flavor profile and act as a mild surface tenderizer during the brief marination period.
- Patting the meat completely dry before cooking removes surface moisture. This prevents the steak from steaming and ensures a superior crust develops immediately upon hitting the hot pan.
- Pull the steak off the heat right at 52 degrees Celsius. Carryover cooking during the resting phase will perfectly finish it without pushing it past rare.
Storage
Refrigerator: 3 days — Store sliced steak in an airtight container with any resting juices.
Freezer: 2 months — Freeze in a vacuum-sealed bag or airtight container. Texture may become slightly softer upon thawing.
Reheating: Reheat gently in a skillet over medium-low heat just until warm to prevent overcooking past rare, or serve cold over salads.
