(As prepared and mulled over by Alex Tuller on the September 28, 2006 podcast)
I have not given up grilling yet, but if you have, this steak can be cooked under the broiler.
Mix up marinade and put it and flank steak into a large ziplock for 4-12 hours. Turn a couple of times. Remove from refrigerator at least an hour prior to grilling.
Marinade suggestion:
1/2 c balsamic vinegar
Worcestershire Sauce
5 shallots chopped fine
soy sauce
honey
Method: Remove steak from marinade and pat dry. Brush a little olive oil all over. Place steak on hot grill or under prepared cast iron skillet (heated for 15 minutes prior) under broiler. Flip after 3-5 minutes. After 3-5 minutes, check for doneness (poke at it with your finger for the rare, medium rare, well test). Remove from heat and let sit for 10 minutes to absorb the juices. Slice thin slices against the grain.
While steak rests prepare the salad:
Arugula
Lemon
Good Extra Virgin Olive Oil
Champagne vinegar
Good Parmesan
Sea Salt
Fresh Ground pepper
Mix Oil, squeeze of lemon juice, a little champagne vinegar, salt & pepper together briskly. Toss with arugula.
To plate the dish: Place several slices of the flank steak on the bottom of the plate and cover with arugula salad and top that with a good couple of broad shavings of parmesan.
Serve with good Chianti.