I want to take a few minutes to talk about Flank Steak. It's a lil bit of a rough cut. By rough I mean it's cut from the belly of the cow so there is muscle to it. Alot of people or clutures tenderize it first. I think this cut takes well to marinades so I have a hundred different ways to marinade a flank steak. Yesterday I did a Flank Steak Bruschetta. Bruschetta is really just garlic rubbed bread but nowadays the popular restaurants make a tomato/onion topping and top the bread with this and calling it bruschetta. Whatever, different parts of Italy do this different. Some with olive spreads, some with cured meats, etc. It's all fucking delicious to me. Onto the marinade: Again always best to have your meat marinating for min of 2 hours (espcially grilling, because you lose some of the stick of the marinade once it hits those grates).
Plastic bag or shallow glass vessel:
6 Cloves of garlic
Olive Oil to cover meat (if your pour olive oil in the bag it's like 7 seconds of pouring)
Salt/Pepper
Dried Italian Seasoning
Fresh Basil leaves (6-12 depending on your liking)
Handful of grated parmagiano reggiano
One whole peeled onion cut in half
Grill, 400-500 degrees 4 minutes on each side for med rare, 6-8 for medium, 10 minutes if your a fool.
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