Flank steak is very lean, but benefits from marinating since it is somewhat fibrous. It is best cooked to no more than a medium doneness and sliced across the grain in thin diagonal slices. Serve with pinto or black beans (see pages 240 and 221) and a green salad.
Recipe information
Yield
serves 4 (1 1/2 sandwiches each)
Ingredients
Preparation
Put the steak into a 9-by-13-inch glass baking dish and sprinkle with garlic powder and salt on both sides. Add the oil, cover, and marinate at room temperature for up to 2 hours or in the refrigerator overnight, turning the steak at least once. Preheat a broiler or set up a grill. Remove the steak from the marinade and broil or grill for 4 minutes a side for medium doneness. Brush the inside of the buns lightly with oil, place brushed-side facing the heat source, and toast in the broiler or on the grill. Remove the steak to a cutting board, and thinly slice on the diagonal. Pile several thin slices on each bun. Cut the sandwiches in half, and serve three halves per person.
