Todd English is one of the nation’s top chefs, with restaurants all across the country. He began in our hometown of Boston, with Olives in Charlestown.
Like most top chefs, he likes to kick back every now and then with some good tailgate-worthy dishes. This is one he shared with us. It’s grilled flank steak that he suggests serving with a tasty and easy to make
cilantro marinade. Serves 4.
- 2 lbs. of skirt or flank steak
- 1 tsp. kosher salt
- ½ tsp. black pepper
Make the
cilantro marinade. Place the steak in the marinade. Cover and refrigerate at least 8 hours or overnight, turning occasionally.
On gameday, prepare the grill or preheat the broiler. Remove the steak from the marinade, reserving the marinade. Sprinkle both sides of the steak with the salt and pepper. Grill or broil for about 5 minutes per side medium rare, basting occasionally with the reserved marinade.
Thinly slice on diagonal and serve.
