Video: How to Grill Marinated Flank Steak

This week on the show, we’re covering all manner of meat – the many regional varieties of Texas BBQ, the history of hot dogs, and how to read a steak label at the supermarket. But what should you do with that beef once you’ve brought it home?

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.