Grilled Middle Eastern Flank Steak: A Simple Summer Dish

A scrumptious marinade consisting of red wine, orange juice, and Middle Eastern spices perfectly tenderizes flank steaks. Enhancing the flavor profile are the vibrant and citrusy notes of sumac and zaatar, with the option of adding Aleppo pepper for a sweet and tangy kick. For optimal grilling, including sliced onions alongside the steak is a delightful choice.

To attain tender meat, it is recommended to grill the steak until it reaches a medium-rare doneness level. Overcooking will result in tougher meat. Slicing the steak against the grain on a diagonal ensures exceptionally tender slices. This delicious dish goes well with an arugula and tomato salad, accompanied by a glass of Zinfandel.

1. Use the bottom of a heavy pot to flatten the flank steak, and place it in a large, shallow dish or a plastic bag. Pour the marinade over the steak, ensuring it is fully covered. Refrigerate, covered, and marinate for 2 to 24 hours, occasionally turning the steak.

2. Prepare the barbecue or grill pan for grilling over medium-high heat. Remove the steak from the marinade, along with the onion, and grill them approximately 3 inches from the flame. Cook each side for 5 to 7 minutes, aiming for medium-rare doneness. The thickness of the steak may influence the cooking time. Keep in mind that the steak’s temperature will rise by 5 degrees as it rests.

3. Transfer the grilled steak to a carving platter and allow it to rest for 10 minutes. Afterwards, thinly slice the steak, ensuring the cuts are made on a diagonal and against the grain. Serve immediately.