Anne Midgette’s Don’s Flank Steak
Updated: May 17
When I was in the middle of high school, my mother remarried and we moved from Brooklyn, NY, to Roswell, NM. I always say the only two things that halfway reconciled me to this dramatic upheaval were the promise of a car of my own and my stepfather's flank steak. My brother wrecked the car after I went off to college, but the flank steak is still a family favorite. (And my stepfather will celebrate his 101st birthday on April 6.)
Don's Flank Steak
One 2-lb flank steak
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons tomato paste
3/4 teaspoon dried oregano
3/4 teaspoon ground black pepper
1 clove garlic, crushed
Mix all the ingredients in a small bowl. Score the steak on both sides.
Place the steak with the marinade and the garlic in a strong plastic zip-top back, and leave it to marinate for several hours or all day, working in the marinade once in a while.
Broil to desired doneness (I do about 10 minutes and flip it partway through) and slice it across the grain in thin slices.