Marinated Flank Steak
Well, I went and did it.
I broke down and bought an air fryer.
In the old days I bought every appliance known to man as soon as they hit the retail shelves. I wanted to be the first to break out my new “toys”. I quit that when I downsized from a huge kitchen with tons of cabinets and a massive pantry to a regular-sized apartment kitchen. You may not know this about me, but I have an aversion to covering my counter top with appliances. I prefer the coffee pot be the only appliance. That leaves room for my rack of knives, a produce bowl, a roll of paper towels and maybe a piece of art. I got the air fryer, but I still don’t have an InstaPot, a sous vide, or even a donut fryer. Truth be told, I’m afraid of pressure cookers. I still have nightmares from when I was a child.
So why did I get an air fryer?
A few reasons...
Marinated Flank Steak
Flank steak needs to marinate to give it full flavor and to make it tender. We all love the price of flank steak compared to higher-priced cuts like beef fillet. It just needs a little attention to make it shine. I cooked this in my air fryer but if you don’t have one you can just toss it on the grill and follow the same basic instructions.
1/3 cup of olive oil
2 tsp of powdered garlic
2 Tbl of red wine vinegar
3 Tbl of Honey 50. If you can’t find this, I’d go with 2 Tbl of a good farmer’s market honey.
1 lb of flank steak
In a large baggie put in the oil, garlic, vinegar and honey. Stir the ingredients around by squishing the bag with your hands until it’s all mixed up. Add the flank steak and zip it shut. Swirl it around from the outside to distribute the marinade. Let set in the zipped bag in your refrigerator for at least 4 hours or longer if you can.
Lightly spray the bottom of your air fryer basket with olive oil. Place the steak in the basket and cook in your air fryer for 15 minutes on 400 degrees. Let the steak sit on the counter for 10 minutes for the juices to reabsorb. Air fryers are not all the same so you may need to adjust according to your appliance.
Slice the flank steak on the bias (across the grain) into narrow slices and serve.