Sometimes, the best dinners are begun the night before, as in this recipe for flank steaks from Domenica Marchetti’s excellent cookbook, “Big Night In.” It’s summery, simple, and you’ll sit at work all day long daydreaming about what’s marinating at home in the fridge, and all your co-workers will wonder about your secret smile. Don’t be put off by the overnight marinating; it really takes just minutes to prep everything, and when you’re ready to eat, all you need to do is fire and serve.
Grilled Caesar Flank Steaks With Lemon- Anchovy Butter
Adapted from “Big Night In,” by Domenica Marchetti. Serves 6 with leftovers for next-day sandwiches.
Ingredients
STEAKS
4 cloves garlic, pressed
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup freshly squeezed lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons smooth Dijon-style mustard
Freshly ground black pepper to taste
3/4 cup extra-virgin olive oil
3 flank steaks (about 4 pounds total)
LEMON-ANCHOVY BUTTER
4 tablespoons unsalted butter, softened to room temperature
4 anchovy fillets, mashed with a fork
1 small clove garlic, minced
1 teaspoon lemon zest
Freshly ground black pepper
Directions
Marinate the steaks: In a medium bowl, whisk together garlic, soy sauce, vinegar, lemon juice, mustard and black pepper. Slowly whisk in the olive oil. Place each steak in a zipper-lock storage bag. Divide the marinade among them. Carefully seal bags shut, pressing out as much air as you can without letting any of the marinade escape. Marinate overnight.
Make the butter: In a small bowl, combine butter, anchovy, garlic, lemon zest and black pepper. Spoon onto a sheet of waxed paper, and roll the paper around the butter, forming a cylinder. Tightly twist the ends of the paper shut. Refrigerate overnight.
Remove the steaks from the refrigerator 1 hour before you plan to grill them. Remove the lemon-anchovy butter from the refrigerator 15 minutes before you plan to serve it.
Grill the steaks: Preheat grill to medium-high and lightly oil the grate. Set the steaks on the grill over direct heat, and grill 5 to 8 minutes per side, to taste. Remove to a carving board and loosely tent with foil. Let them rest for 10 minutes.
To serve, cut the steaks across the grain into 1/2-inch thick slices, or thinner if you like. Serve with slices of the butter.
