OK, here’s another chapter in the saga entitled “Searching for the Perfect Flank Steak Marinade.” Flank is a pretty tough cut, so it really needs something to help break down the texture of the meat. Pear is traditionally used in Korean style barbecue, to tenderize the grilled short ribs they call kalbi. In this case, the sweetness in the fruit also is a perfect foil for the salty Worcestershire sauce, and the sherry & garlic complete this nicely balanced marinade. Watch the grill carefully on this one; the flank steak is thin, so it overcooks quickly.
Marinated Flank Steak
1 flank steak (1 to 1-1/2 pounds)
1 ripe pear
10 cloves garlic, pressed
1/4 cup olive oil
1/2 cup Worcestershire sauce
1/4 cup sherry
Puree all marinade ingredients until smooth, then pour into 1-gallon ziplock bag and add flank steak. Squeeze out as much air as possible from bag, making sure steak is well coated, then refrigerate for 12-24 hours. Remove from marinade and grill over high heat for about 4 to 5 minutes per side, depending on size. Allow to sit for 10 minutes before slicing on the bias.