Flank steak. Yum.
We bought half a cow last week.
If you haven’t looked into buying a part of or a whole farm animal, I’d like to endorse the practice. We started by buying half a hog from a co-worker of my husband’s about 15 years ago, and have repeated the process several times in the last decade.
I’ll save the particulars of bulk meat buying for another day, but I wanted to mention it because of my favorite cut, the flank steak. It’s not the tenderest cut by far, but I have an old family recipe that sends me back to my childhood every time we serve it up. Besides, flank makes a yummy dinner one day and an even better steak sandwich, in your lunchbox, the next day.
By the way, if you’ve ever bought “London broil” at the grocery store, you probably got flank steak or top round. London broil is a cooking method to make the best of a tasty-but-tough cut, and that’s exactly what this recipe does.
Note that the recipe probably came into my life in the late 60’s and some of the ingredients (ketchup, vegetable oil) reflect it. I’m sure, in its day, it bordered on exotic: garlic! soy sauce! no salt (soy sauce notwithstanding)! More than an 1/8th teaspoon pepper! An actual spice! That said, it works exceedingly well, is simplicity itself, and never fails to wow family and guests alike.
Here’s the recipe. Simple, accessible, delicious:
4 cloves garlic, minced
1/4 C soy sauce (or tamari, per your preference)
2 T ketchup (any brand will do)
2 T vegetable oil
1 t ground pepper
1 t dried oregano
Pour over a two to three lb. flank steak, refrigerate and let marinate 4-12 hours. Grill over or broil under high heat to your liking (though this less-than-tender cut does best if grilled no more than medium rare – 140 degrees), then remove the steak and allow to rest 10 minutes. Slice thinly across the grain and serve.
Hoard the leftovers (if any), and serve on a hoagie roll for lunch the next day.