Food Network Magazine - (08)August 2020

ˀƷ̱ Ƙ̡ Ƙ̛

Never mind the fancy cuts: Eddie Jackson’s

simple flank steak is just what you need.

EDDIE JACKSON’S

GRILLED FLANK STEAK

ACTIVE: 20 min l TOTAL: 1 hr l SERVES: 6

½ cup canola oil, plus more for the grill

¼ cup red wine vinegar

1 teaspoon dijon mustard

1 teaspoon chopped garlic

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh rosemary

Few dashes of Worcestershire sauce

Kosher salt and freshly ground pepper

2 pounds flank steak

1.Make the marinade: Combine the canola oil, vinegar, mustard,

garlic, oregano, parsley, rosemary and Worcestershire sauce in a

food processor; season with salt and pepper. Pulse until the garlic

and herbs are incorporated in the oil.

2.Place the steak in a resealable plastic bag. Pour the marinade over the

steak and marinate in the refrigerator at least 30 minutes or overnight.

3.Make the sauce: Remove the steak from the bag and pour the marinade

into a small pan. Bring the marinade to a boil, then reduce the heat

to a simmer and cook until thickened, 2 to 3 minutes.

4. Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes
   per side for medium rare. Transfer to a cutting board and let rest 5 to
   7 minutes, then slice against the grain. Serve with the herb sauce.

92 FOOD NETWORK MAGAZINE ●JULY/AUGUST 2020

PHOTO: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS.