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Complete Idiot’s Guide® to Grilling
by Don Mauer
Prep time: 13 to 15 minutes plus 2 to 8 hours to marinate
Cook time: 10 to 12 minutes
Serving size: 1/4 steak
• 1/2 cup dry red wine
• 1/4 cup olive oil
• 2 TB. fresh lime juice
• 2 TB. soy sauce
• 1 TB. granulated sugar
• 2 cloves garlic, peeled and minced or pushed through a garlic press
• Grated zest of 1 lime
• 1 tsp. red pepper flakes
• 1/8 tsp. ground cayenne
• 1½ Ib. flank steak, trimmed of all visible fat and scored on both sides
1. In a small stainless-steel or glass bowl,' stir together red wine, olive oil, lime juice, soy sauce, sugar, garlic, lime zest, red pepper flakes, and cayenne until combined. Reserve and refrigerate 1/4 cup marinade.
2. Place steak in a 1-gallon reclosable plastic bag, pour remaining marinade over steak, press out as much air as possible, seal, and refrigerate for 2 to 8 hours. To marinate evenly, turn bag occasionally.
3. Fire up the grill:
Far a charcoal grill: Open the bottom vents. Ignite 6 quarts or 2 1/2 pounds charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a two-level fire: one side high heat (so you can hold your hand 5 inches above the cooking rack for only 1 to 2 seconds) and the other medium heat (so you can hold your hand 5 inches above the cooking rack for only 4 to 5 seconds)
For a gas grill: Turn each burner to high and ignite. Cover the grill. When hot, leave half the burners on high heat, and set the other half on medium heat.
4. Remove steak from bag, discarding bag and marinade, and bring steak to room temperature.
On a charcoal grill: Grill steak directly over coals for 5 to 6 minutes on each side for medium-rare (130-135°F), brushing each side once with reserved marinade.
On a gas grill: Grill steaks, covered, 5 to 6 minutes on each side for medium-rare (135°F), brushing each side once with reserved marinade.
5. Transfer steak to a cutting board, and let stand 5 minutes. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve.
Notes: Scoring aids in heating meat slightly faster and allows flavorings to enhance the meat below the surface.
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