Everybody has a favorite steak: some like the New York, some like Sirloin, some like T-bones. My favourite is the rib-eye. It's got a higher fat content which makes it taste scrumptious (as my friend Andy has told me 5,200 times - "cholesterol is the Latin word for flavour") and keeps things tender. However, running a close second is the flank steak. It's tough and needs considerable marinating time to coax it into tender territory, but, with a little forethought, this steak has unbeatable flavour. I've seen it described as 'nutty' but I just think of it as 'extra steaky'.
3/4 Cup cola
2 Tbsp balsamic vinegar
1 tsp salt
1/2 tsp ground chipotle chili pepper
4 garlic cloves, crushed
1 bay leaf, crushed
1 (1 1/2 pound) flank steak, trimmed
3/4 cup minced arugula (we used mixed baby greens)
1/2 cup low-fat mayonnaise (we used half yogurt half mayonnaise)
6 (1/2 inch thick) slices Vidalia or red onion 6
(2 ounce) Kaiser rolls (home made!)
12 (1/4 inch thick) tomato slices
Prepare the ingredients for the marinade.
Combine marinade ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator for 2-24 hours, turning bag occasionally.
Remove steak from bag, reserving marinade. Boil marinade to get all the heebies out. Set aside.
To prepare dressing, combine arugula and mayonnaise; set aside.
Grill the steak, using high-heat, for about 5 minutes per side. Flank steak is thin, cooks quickly and suffers when overdone. Don't overcook it. The onions on the other hand, need more time to sweat it out on the grill. The longer they cook, the sweeter they become. Start them before the steak and cook over medium heat. Baste the onions with the reserved marinade. (Aren't you glad you have a large barbecue with multiple heat zones so you can cook more than one thing at once?)
Remove steak and onions from grill. Let the steak rest for about ten minutes. The onions are lazy - they can rest too. Then slice the steak as thin as possible against the grain.
Combine the steak, onions, tomatoes and a few tablespoons of dressing on top of your bun. Serve with some of those 'vegetable' things and a bucket of red wine. Eat, enjoy, repeat.PS - this is a great recipe, highly recommended by the Barbecues Galore test kitchen.