Mojito Flank Steak

Nothing completes a beautiful summer day like a great steak. And when it comes to satisfying my taste buds and my wallet, flank steak can’t be beat. Wow, that was so incredibly corny…

Anyway, there are 2 secrets (not anymore) to flank steak: 1) Don’t cook it past medium rare, and 2) let it rest at least 10 minutes before slicing. Naturally, flank steak is a very tough, fibrous cut of meat. If you overcook it, it will toughen up and lose its character. Also, if you slice it (remember, with a sharp knife on a steep bias) before the juices have had time to redistribute, it will quickly dry out.

Makes: Enough for 2 frugal gourmets (college students, I’m looking at you)
Total kitchen time: 30 mins (plus marinating time)

Shopping list:

• 1 lb flank steak (just multiply out this recipe if you’ve got a larger crowd)
• 1 cup prepared mojito marinade

1. Place the flank steak in a large shallow dish and cover with the marinade. Cover and refrigerate 30 mins 4 hours. Remove from the fridge at least 40 minutes before cooking to let it come to room temperature.
2. Heat your grill (or grill pan) over very high heat. You want to get a nice char on the outside of the meat before the heat has time to permeate to the center.
3. Grill the steak, about 3 minutes per side, depending on your grill. Use your favorite doneness-testing method (the thumb crevice; cut and peek; tarot card), but don’t let the meat cook past medium rare. Remember, also, that the meat will carryover when it rests.
4. Remove your steak from the grill and let rest for 10 minutes on a carving board. Slice into thin strips across the grain of the meat, holding your knife at a steep angle.

Serve with whatever makes you happiest. Corn on the cob with jerk butter is a family favorite. Or, add your favorite tuber for some “meat and potatoes” action.