Flank steak is an underappreciated—and affordable—cut of meat that’s well suited to the grill. You can multiply this recipe to feed a crowd, or experiment with other greens like arugula, watercress, or plain old leaf lettuce. The key with flank steak is to slice it across the grain, which renders thin slices tender; otherwise, you’ll be chewing for days. —Eagranie Yuh
- 600–700g flank steak
- 1½ tsp salt
- 1½ tsp pepper
- 1 garlic clove, finely minced
- 1 Tbsp red wine vinegar
- 3 Tbsp extra-virgin olive oil
- a large bunch of kale
- 3 Tbsp freshly grated or shaved
- salt and pepper, to taste
Preheat your grill on medium heat. Pat the flank steak dry, then sprinkle with salt and pepper. Place the seasoned flank steak on the hot grill. Cook for 6 minutes for medium-rare, 7 minutes for medium, and 8 minutes for medium-well. Flip, and cook the second side for the same amount of time. Remove the steak to a clean plate, cover loosely with foil, and allow to rest for at least 10 minutes.
Meanwhile, prepare the vinaigrette. In a small bowl or Mason jar, combine the garlic and red wine vinegar, and allow to sit for 10 minutes—this tames some of the garlic’s heat. Next, add the olive oil and stir or shake to combine. Remove the kale ribs and tear the leaves into smaller pieces. (You can stir-fry the kale ribs with a bit of garlic, or freeze them for stock.) In a large bowl, combine the kale and the vinaigrette, and toss to coat. Add the Parmigiano-Reggiano and salt and pepper to taste. Divide the salad among four plates.
Once the steak has rested, slice it thinly against the grain, and lay a few slices on top of each salad.
Images: Barbara Cameron