Ingredients
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4 pounds flank Steak
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1½ cups Olive Oil
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2 tbsp granulated Garlic
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freshly squeezed Lemon Juice
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2 tbsp freshly cracked Black Pepper
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1 tbsp Sea Salt
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Chimichurri Sauce
Directions
This recipe also lends itself to various types of game including elk, moose, and deer. The meat should be of a uniform thickness, no more than 1½ inches, and should be cooked over a very hot fire or on a preheated cast-iron skillet no more than medium-rare, and then sliced thinly with a very sharp knife across the grain.
Steps
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1
Done
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Combine the meat with the olive oil, garlic, lemon juice, pepper, and sea salt in a resealable bag, and marinate in the refrigerator for 24 hours. |
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2
Done
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If you are using charcoal, prepare a very hot fire and allow the coals to glow bright orange. A grill basket directly over the flames will produce great results. For a gas grill, preheat on high for 15 minutes with a cast-iron skillet directly over the burners. Alternatively, preheat a cast-iron skillet over high heat on the stovetop. |
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3
Done
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Drain the marinade from the meat. Place the meat close enough to the flames to produce a light char, but do not allow the meat to burn and turn bitter. Cook for about 3 to 4 minutes per side, allowing the heat to form a crust on the outside of the steaks. Do not overcook. If you are not sure of the internal temperature, don’t hesitate to slice off a little and see for yourself. You should always err on the side of rare, as the temperature will continue to rise once you take it off the heat. |
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4
Done
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To serve, cut ½-inch-thick slices at an angle across the grain and serve with chimichurri or garlic mustard sauce. |
