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.
Grilled Middle Eastern Flank Steak
Serves 4 to 6- 1 (2-pound) flank steak
- 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
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.