My father broiled flank steak “back in the day” when it was an inexpensive cut of beef used mostly in long braises. His secret was an acidic marinade that permeated the meat, rather than just coating the surface as is the case with 9 out of 10 recipes. As my father would say, if you don’t like your steak on the rare side, you’re not invited. It remains one of my favorite steaks to prepare at home because it has the beefiest flavor and most appealing texture. I also enjoy the family style service from a plate piled high with juicy slices rather than the boring “cut it yourself” steakhouse style. The sliced meat also pairs well with Asian and Latin unlike whole steak.
Marinate the flank steak for no more than 3 hours in the refrigerator (or 1 hour on the counter if you’re rushed). Grill the meat over very high heat for no more than 5 minutes per side. If the cross hatch of grill marks is your thing, rotate the steak 45 degree after 2 ½ minute, flip it over at 5 minutes, rotate again at 7 ½ minutes and then remove it from the grill at 10 minutes or when it just springs back when pressed with your finger. Let it rest for 10 minutes covered with a piece of aluminum foil.
Slice the meat on the diagonal against the grain in slices no more than 1/8” thick. Top the sliced steak with some splashes of the reserved marinade just before serving. Arrange on a serving platter and sprinkle with chopped parsley.
Suggestions: Sprinkle with Fajita Seasoning, add a squeeze of lime and you will have some awesome beef to wrap in Tortillas. Also, it’s great the next day for steak sandwiches.