Grilled Middle Eastern Flank Steak Is an Easy Summer Dish

It’s best to grill the steak until just medium rare, as over cooking will toughen the meat. (Dreamstime/TNS)

Flank steaks need to be tenderized by pounding, slow cooking, or marinating. Here, red wine, orange juice, and Middle Eastern spices make a tasty marinade. The addition of sumac and zaatar add a zesty citrus burst of flavor. If you have Aleppo pepper, use it here for its biting sweet yet tangy flavor notes. I like to add the sliced onion so it can grill along with the steak.

It’s best to grill the steak until just medium rare, as over cooking will toughen the meat. Make sure to cut the steak on the diagonal against the grain so that the slices are very tender. Serve this with an arugula and tomato salad. Try a Zinfandel to accompany this.

Plan on making this toward the end of the week so you can have it on hand for weekend sandwiches. When making sandwiches, spread split French rolls with spicy garlic mayonnaise. Layer the rolls with slices of flank steak, very ripe sliced tomatoes, and arugula leaves. Serve the sandwiches with a favorite potato salad, coleslaw or grilled corn along with a chilled rose to accompany the spiced marinated steak. You could also serve a zinfandel, slightly chilled.

Grilled Middle Eastern Flank Steak

Serves 4 to 6

• 1 (2-pound) flank steak

For the marinade:

• 1 cup red wine like merlot or zinfandel
• 3 medium garlic cloves, minced
• 3 tablespoons olive oil
• 3 tablespoons fresh orange juice
• 1 teaspoon orange zest
• 1 teaspoon soy sauce
• 1 teaspoon zaatar
• 1/2 teaspoon sumac
• 1/4 teaspoon black or Aleppo ground pepper
• 2 teaspoons honey
• Salt
• 1 small onion, thinly sliced

1. Combine all the marinade ingredients in a medium mixing bowl and whisk until well combined. Add the sliced onion. Taste for seasoning.

2. Flatten out the flank steak using the bottom of a heavy pot and place in a large, shallow, nonaluminum dish or plastic bag. Pour the marinade over and marinate 2 to 24 hours in the refrigerator, covered. Turn occasionally.

3. Prepare the barbecue or grill pan for medium- high-heat grilling. Remove the steak from the marinade along with the onion and grill 3 inches from the flame, 5 to 7 minutes per side for medium rare, depending upon its thickness. Remember as the steak rests it will go up 5 degrees in temperature.

4. Place on a carving platter and let rest for 10 minutes. Thinly slice the steak on the diagonal and against the grain. Serve immediately.

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