Deep End Diner Eddie Lin asked Jessica Hilton of The New School of Cooking in Culver City to teach us how to grill a marinated flank steak. Watch the video above, and keep reading for Hilton’s recipe.
If you want more flank steak, we have a recipe for Bruce Aidell’s Flank Steak Carne Asada Padilla here.
Marinated Flank Steak with Cabbage Slaw
(From Jessica Hilton of The New School of Cooking in Culver City
Serves 4
1 flank steak
Marinade
1 onion, finely chopped
1-inch piece of ginger, minced
1 clove garlic, minced
½ cup olive oil
juice from 1 lemon
2 tablespoons soy sauce
1 tablespoon dry sherry
leaves from ½ bunch cilantro, chopped
1 tablespoon Gebhart’s chile powder
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon pepper
Combine all the ingredients for the marinate in a bowl and mix well. Marinate the steak in a ziploc bag or shallow dish, covered, 1 hour or up to overnight, turning occasionally.
Bring to room temperature before cooking.
Grill over medium heat until medium rare, about 5 minutes per side.
When the steak is done, cut against the grain into thin slices.
Cabbage Slaw
½ cup mayonnaise
½ cup yogurt
¼ cup rice wine vinegar
1 teaspoon dry mustard
salt and pepper to taste
1 head red cabbage, shredded fine or chopped
2 large carrots, peeled and grated
1 small white onion, minced
Whisk together mayonnaise, yogurt, vinegar, dry mustard and salt and pepper in a small bowl.
Pour half the dressing over the cabbage, carrots and onion. Toss and add more dressing as necessary. Taste for seasoning and adjust if necessary.