The food lab better home cooking through science ( PDFDrive ) 415
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2tablespoonsDijonmustard
2tablespoonstomatopaste
½cupvegetableoil
2tablespoonschoppedfreshchives
1mediumshallot,minced(about2tablespoons)
1flanksteak(about2pounds)
1. To make the marinade: Combine the Worcestershire
sauce, soy sauce, brown sugar, anchovies, Marmite, if
using,garlic,mustard,tomatopaste,andvegetableoilin
a blender and blend until smooth, creamy, and
emulsified.Transferone-thirdofthemarinadetoasmall
bowl, add the chives and shallots, and stir to combine;
refrigerate.Placetheflanksteakinagallon-sizedzipperlock freezer bag, add the remaining marinade, press out
the air, and seal the bag.Allow the meat to marinate in
the refrigerator, turning occasionally, for at least 1 hour,
andupto12hours.
2. Remove the steak from the marinade and pat dry with
papertowels.Ignitealargechimneyfulofcoalsandwait
untilthey’recoveredingrayash,thenspreadevenlyover
onehalfofthegrill.Putthecookinggrateinplace,cover,
andallowthegrilltopreheatfor5minutes.Or,ifusinga
gasgrill,heatonesetofburnerstohighandleavetherest
off.Scrapethecookinggrateclean.
3.Placetheflanksteakonthehotsideofthegrillandcook
untilwellcharredonthefirstside,about3minutes.Flip
and continue to cook until the second side is well
charred,about3minuteslonger.Transferthesteaktothe
cooler side of the grill, cover, and cook until the center
registers 125°F for medium-rare, or 135°F for medium,
on an instant-read thermometer. Transfer to a cutting
boardandallowtorestforatleast5minutes,thencarve
thesteakandserve,passingthereservedmarinadeatthe
table.
