Grilled Flank Steak With a Warm Feta Sauce

I’m  not sure if this flank steak tasted so good because it’s been so long since I last had a steak or, it was just plain awesome. I’ll be off to Greece in a few days and I will not be eating steak there. I figured I’d get my steak fix now or wait 42 days until I return back to Toronto.

Flank steak is an affordable cut and it’s also known as London Broil. This cut of beef is a flat, long and usually rectangular in shape. It’s ideal for marinating and absolutely should be cooked on your grill…high heat for sure. The flank is the single muscle from the flank region beneath the loin and in front of the back legs. It’s boneless and a small one will feed two very well and a large steak will feed four generously.

Flanks steaks are a more affordable cut but they don’t let up with flavour and if seared over high heat, will remain tender. High heat, no more than two hours in the fridge marinated and grill over high heat to a medium-rare and you’ll be rewarded with a steak that is crisp on the outside and soft, pink and juicy on the inside.

If you’re the type that likes your steak done medium to well-done – don’t bother with this cut, it’s not for you. Pick another cut like a rib eye, which is still remarkably good when well done. The flank steak need only be licked by the high heat of your grill, quickly cooked and marinated.

I think one of the biggest errors people make with flank steak is marinating it for too long. Place in your fridge for two hours or one hour at room temperature. Marinating a flank steak beyond this time fram will break down the meat too much, making it mushy. Less is more.

I stuck with flavours that are familiar to my Greek palate: red wine, garlic, finely minced sun-dried tomatoes, lemon zest, olive oil, wine vinegar, mustard, fresh oregano and marjoram. Mix everything in a zip-lock plastic bag, marinate for no more than a couple of hours in the fridge grill after the meat’s returend to room temperature.

The icing on the steak was this quick and easy Feta sauce I made to accompany the flank steak. Olive oil, some flour for thickening, garlic, milk and crumbled Feta cheese are  that is need here. It’s a mild sauce, I didn’t want anything to interfere with the steak’s flavour, just a piquante complement to your meat. Looks good spooned over the flank steak, tastes a little tart with the rare steak.

This is an easy solution for your backyard entertaining. An affordable cut that doesn’t require much in preparation and it will allow to spend time with your guests, rather than off and away cooking for them. I served up  a packette of BBQ potatoes and some grilled corn, nothing too fussy.

Once again, the Skouras Agiorghitiko (St. George) red was an excellent pairing with this flank steak. This red has made many appearances on my table this year.

Grilled Flank Steak With a Warm Feta Sauce

1 flank steak, about 1 1/2 lbs.

1/3 cup olive oil

1/4 cup red wine

3-4 cloves of garlic, minced

1/2 tsp .cracked black pepper

zest of 1 lemon

3 sun-dried tomatoes, finely minced

1 tsp. of Dijon mustard

1 Tbsp. of red wine vinegar

1 tsp. of fresh oregano

1 tsp. of fresh marjoram leaves

coarse sea salt

Warm Feta Sauce

1 cup of warm mik

1 Tbsp. of all-purpose flour

2 Tbsp. of olive oil

1 clove of garlic, smashed

1/2 tsp. sweet paprika

1/4 cup of crumbled Feta cheese

salt and pepper to taste

Chopped fresh chives or scallions for garnish

1. Add the olive oil, red wine, wine vinegar, garlic, sun-dried tomatoes, mustard, black pepper, oregano and marjoram into a zip-lock and mix well. Taste and adjust seasoning (add salt just before grilling). Add the flank steak and place the bag in the fridge for no more than two hours or one hour at room temperature.
2. Pre-heat your grill to a high heat, brush your grill surface well. In the meantime, place a small pot on your stove-top over medium heat and add the olive oil, garlic, paprika and flour. Stir with a wooden spoon for a minute and then add your warm milk in increments, stirring with a whisk. Once you have added all your milk, continue to stir until your sauce has thickened. Add the crumbled Feta cheese stir for a minute. Take off the heat, adjust seasononing with salt and pepper and set aside and keep warm.
3. Once your grill has hit a high heat, remove the flank steak from the marinate (discard) and pat-dry. Seasoning with coarse sea salt and some more fresh ground pepper.
4. Wipe your grill surface with an oil-treated towel and wipe to lubricate. Now place your flank steak on the hot grill and grill for 4-5 minutes per side. Remove from the grill and allow the meat to rest before carving. When carving, slice the flank steak ACROSS THE GRAIN.
5. Spoon over the warm Feta sauce and garnish with chopped chives. Serve with BBQ potatoes, corn on the cob.

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© 2007-2010 Peter Minakis

© 2010,
Peter Minakis
. All rights reserved.