Nine-time national team member and 2004 Olympic gold medalist Bryan Volpenhein took time off from rowing following the 2005 World Championships to go to culinary arts school at The Art Institute of Seattle.

Starting in February, 2008, Bryan will be providing us a monthly recipe. His first recipe is for Marinated Flank Steak.

Marinated Flank Steak

1.5-2 lb. Flank or Skirt Steak
1/4 c Lime Juice
Zest of one lime
1/8 c Soy Sauce
1 T Honey
1/3 c olive oil
1-2 jalapenos or other favorite chilies diced with seeds
3 garlic cloves, thinly sliced
1 shot of tequila
2 T Mexican Oregano (regular oregano will work)
Fresh cracked pepper

Method:

Combine all ingredients, except olive oil and steak, in a bowl. Slowly whisk in oil until temporary emulsion forms. Put steak in a gallon freezer bag or other non-reactive, airtight container. Pour marinade over steak making sure all sides are covered. I think the plastic bag works the best. Marinate in refrigerator at least four hours, or overnight.

When you are ready to cook, remove steak from marinade and lightly wipe off excess liquid. Discard remaining marinade. Heat the grill on high. Cook until internal temperature reaches 145 degrees, approx. 5 min/side. Remove from heat and loosely cover with foil. Let rest for at least 5-8 min.

No matter what happens, you must resist the urge to cut into the meat. If I find out that you cut too soon, I will find you and take it away from you. If you don’t have a grill, you can use a good cast iron skillet over medium-high heat, or the broiler works well too. If you use the broiler, just keep an eye on it so it doesn’t burn.

When the meat is thoroughly rested, cut across the grain into thin strips. If you cut with the grain, you will be chewing all night long. You can use it several different ways. I like to make fajitas or burritos. Wrap up in a tortilla with your favorite toppings and you’re good to go. You could also cut open a nice piece of French bread and toast, spread on some mayo, or you other favorite sandwich spread, add steak and crumbled blue cheese. Toast under the broiler until cheese is melted. Add a piece of Romaine lettuce and you have a perfectly acceptable sandwich. It is also good simply with roasted pears and blue cheese.

Serves four normal people or two rowers.