Grilled Flank Steak and Saddle of Salmon
This past weekend we visited some friends south of the border and were asked to grill something for a crowd. We chose to grill a couple of flank steaks and a saddle of salmon. The timing works out perfectly because the flank steak can rest for as long as it takes for the salmon to cook through. We used rosemary and ‘Italian' parsley on our version and added a little light Italian Trebbiano to the marinade.
Flank steak is one of the easiest things to prepare on the grill. You can swap out most of the ingredients below and add whatever you like, provided the ingredients don't have sugar them. If you cut the steak thinly at an angle, you will want to have a sauce or salsa with it so that it doesn't dry out. Try fresh chopped tomato and Vidalia onions in a light vinaigrette, some diced grilled vegetables or sautéed mushrooms with a dollop of blue cheese in them.
2 Tbs. extra-virgin olive oil
2 Tbs. Dijon mustard
2 medium cloves garlic, minced
2 Tbs. chopped fresh aromatic herbs (thyme, sage, rosemary, marjoram, or a mix)
1 Tbs. kosher salt
1 Tbs. ground black pepper
1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
Mix the oil, garlic, mustard, herbs, salt, and pepper in a small bowl. Rub all over the steak and let sit for about 20 min. at room temperature. Meanwhile, heat a gas grill to medium-high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer. Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain, portion onto dinner plates, spoon on a sauce of your choice.