FLANK STEAK · OLIVE OIL · MARINADE · CHIMICHURRI
Grill — Medium — IT 145°F
Flank steak. Skirt steak. Hanger steak. Big on flavor, small on price, these cuts need a little extra love to keep things from getting chewy. Start with an hour or so in our marinade. You’ll likely grill these for 5-10 minutes per side, but your instant-read thermometer knows best. We can say this much: Take them off the heat about 5°F before you think you should. Take another 5 minutes and let the beef rest before slicing at an angle, across the grain. Top with our chimichurri, open a jar of roasted tomatillo salsa, or drizzle with soy sauce and sesame oil. Love meat tender.
(When in doubt, add butter and/or salt.)