I'm seriously off track with my Thirty. I got a good start, then slacked a bit. I'm trying to get back on track, so I found a way to make two recipes in one night. And boy. were. they. GOOD. (As if I had any doubt about a recipe by Stephen Raichlen.)
This flank steak couldn't have been easier and it was so tasty with a healthy drizzle (okay, maybe a mound) of traditional salsa verde, which I made the night before. This is a meal both M and I scarfed down. We can't wait to have it again!
Beer-Marinated Flank Steak
from Bon Appetit, July 2009
2 (1 1/3 lb.) flank steaks
1 TBSP dried oregano
2 tsp. ground cumin
coarse Kosher salt
1/4 c. extra-virgin olive oil
6 green onions, thinly sliced
1 (12 oz.) bottle dark beer
1/2 c. Worcestershire sauce
1. Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least three hours and up to one day, turning occasionally. Keep chilled.
2. Heat grill or cast iron grill pan to medium-high heat. Brush lightly with oil.
3. Grill steaks to desired doneness, three to four minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Increase time as desired, but do not overcook as flank steak can become tough.
4. Transfer steaks to cutting board; let rest five minutes. Thinly slice steaks across grain. Top with salsa verde and serve.