Cut flank steak across the grain, and savor the succulence of beef flavored with a zesty marinade and cooked to perfection in a cast-iron skillet.
- ⅓ cup plus 3 tablespoons vegetable oil, divided
- ½ cup soy sauce
- ⅓ cup white wine vinegar
- 3 tablespoons Worcestershire sauce
- 1 tablespoon fresh lime zest
- 2 tablespoons fresh lime juice
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 (2-pound) flank steak
- Garnish: fresh cilantro
- In a medium bowl, whisk together ⅓ cup oil, soy sauce, vinegar, Worcestershire sauce, lime zest, lime juice, pepper, garlic powder, and coriander.
- In a shallow dish, place steak. Pour mixture over meat, turning to coat. Cover, and refrigerate for 6 hours or overnight.
- Heat a large cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil to pan, and heat until hot. Add steak, and cook 6 to 8 minutes per side, until a meat thermometer inserted in thickest portion registers 130 to 135 degrees for medium rare, or to desired degree of doneness.
- Remove from heat, and transfer to a serving platter. Let meat rest for at least 5 minutes before cutting across the grain into thin strips. Serve warm. Garnish with cilantro, if desired.
For more delicious, summer-perfect recipes, see “A Fête for the Fourth” on page 31 of the July/August 2017 issue.