Italian Flank Steak

This flank steak gets its flavor from a dead-simple overnight marinade: Italian salad dressing mix, oil, and lemon juice brushed onto both sides and left to work in the fridge. The dried herb and spice blend in the dressing mix does all the seasoning work.

Flank steak is lean and fibrous, which makes it ideal for marinades. The acid from the lemon juice gently breaks down the surface proteins overnight, tenderizing the meat while the Italian herbs penetrate deeper than a last-minute seasoning ever could.

Grilling over hot coals keeps the cooking fast. Four minutes per side for medium gives you a nicely charred exterior with a pink, juicy center. Flank steak goes from tender to tough quickly past medium, so pulling it on time matters more with this cut than most.

Pro Tips

• Score the surface of the flank steak lightly in a crosshatch pattern before marinating. The shallow cuts let the marinade penetrate deeper.
• Let the steak rest at room temperature for 20 minutes before grilling. Cold steak cooks unevenly.
• Always slice flank steak thin and against the grain. Cutting with the grain turns even perfectly cooked steak into a chewy disappointment.
• Rest the grilled steak for 5 minutes before slicing. The juices need time to redistribute.

Variations

• Add a splash of balsamic vinegar to the marinade for a sweeter, more complex glaze.
• Slice and serve over a bed of arugula with shaved Parmesan for an Italian steak salad.
• Use the same marinade on chicken breasts or thick-cut pork chops.