CUTTING FILET MIGNON AGAINST THE GRAIN RECIPES

Steps:

• For thinner steaks (such as flank or skirt)
• For thicker steaks (such as ribeye or filet mignon)

Steps:

• Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9x13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.
• Marinate for 1 hour or up to 24 hours: Cover the dish and place the steak in the fridge for at least 1 hour or up to 24 hours. Flip the steak occasionally if you happen to think about it.
• Heat the broiler and prepare the pan: Set your broiler to its highest setting (or simply turn it on if it doesn't have settings). Place an oven rack a few inches below the broiler element. Line a broiler pan with aluminum foil, add the top, and spray the top with nonstick cooking spray.
• Broil the steak 4 to 6 minutes per side: Remove the steak from the marinade, shake off any excess, and place it in the middle of the broiler pan. Slide it directly under the broil. Cook for 4 to 6 minutes, flip it over, and broil for another 4 to 6 minutes (8 to 12 minutes total).
• Check the steak for doneness: The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak. If additional cooking is needed, cook for another minute or two for every 10 degrees needed; transfer the steak to the oven if it's becoming too crisp on the edges.
• Rest for 5 minutes: Transfer the steak to a cutting board and rest for 5 minutes.
• Slice against the grain: Slice the steak into very thin slices using a sharp knife, cutting against the grain. This means the long fibers should all be running left to right on your cutting board, and you should be slicing through them, top to bottom.
• Transfer to a serving platter: Transfer the slices to a serving platter. Pour the juices from the pan and cutting board over the meat and toss to coat.
• Serve warm or room temperature: Serve the steak right away. Leftovers are great in sandwiches and on salads, or reheated in quesadillas, burritos, or other quick dinners.