Grilled Flank Steak
Flank or hanger steaks are two cuts of meat favored by the French. While they’re not as tender as regular steaks, Luc Dimnet, executive chef at Brasserie in New York City, finds that they are full of flavor — and perfect for serving along with frites for a Bastille Day celebration.
- 3 garlic cloves, minced
- ¾ cup olive oil
- 2 tablespoons chopped rosemary or thyme (optional)
- 2 tablespoons black pepper
- 2 tablespoons salt
- 3 pounds flank steaks
- French fries, for serving (optional)
Mix marinade ingredients in a bowl. Place steaks in a shallow dish, and spoon marinade on top. Turn steaks over and repeat. Cover with plastic wrap and refrigerate for 4 hours minimum.
Preheat the grill. When hot, cook the steaks to desired temperature. The French favor rare or medium-rare, about 3-5 minutes per side.
Transfer to cutting board, let rest for 5 minutes, and slice steaks diagonally. Place slices on platter and serve with crisp French fries, if desired.