This effortless recipe is ideal for a weeknight dinner, and the leftovers are perfect in a salad! As much as I enjoy ribeye steak, New York steak, and picanha steak, those are usually reserved for special occasions. When I cook everyday steaks, I almost always opt for cheaper cuts such as skirt steak, flat iron steak, and flank steak. These cuts tend to be tougher, so you’ll usually want to cook them briefly and cut them across the grain. But they’ll reward you with a robust, beefy taste that the more expensive cuts do not have.
Recipe Card
Flank steak: This cut of beef, called bavette in French, comes from the abdominal muscles of the cow and is widely available in U.S. grocery stores. Most cuts are around 2 pounds. They come folded, and before cooking them, you unfold them. Marinade: Olive oil, red wine vinegar, garlic powder, and smoked paprika. If you prefer to use an oil with a high smoking point, use avocado oil. To season: Kosher salt and black pepper. Your first step is to mix the marinade ingredients in a bowl. Unfold the steak, place it on a clean work surface, and locate the muscle fibers running through it. When it’s cooked, you’ll want to sever them when slicing the steak, and it’s easier to spot them when the steak is raw. Line a rimmed baking sheet with foil (for easy cleanup). Position an oven rack 6 inches below the broiling element (not directly below) and turn the broiler on high (550°F). Remove the steak from the marinade and season it with salt and pepper. Place the steak on the prepared baking sheet. Place the pan in the oven and broil the steak for 5-6 minutes per side for medium-rare (135°F) or 6-7 minutes per side for medium (145°F). Check with an instant-read thermometer to make sure it’s done to your liking. Transfer the steak to a cutting board. Let it rest for 10 minutes, then slice it thinly across the grain and serve. So, I most often serve this steak with any of the following:
Asparagus salad Creamy cucumber salad Arugula salad Broccoli salad Tomato salad Israeli salad Caprese salad Cucumber tomato salad Cauliflower potato salad Asian cucumber salad, as shown in the photo below
It also pairs well with pickles, including quick pickles and pickled red onions. Reheat them covered in the microwave at 50% power, or add them cold to a salad. I sometimes use them in this Cobb salad instead of chicken. Here’s a photo of the cold leftovers arranged on the simplest salad - lettuce, tomatoes, kalamata olives, and a drizzle of ranch dressing. You can also place the leftovers in freezer bags and freeze them for up to three months. Thaw them overnight in the fridge.
