Is it better to slice > marinate > grill or to marinate > grill > slice? It seems that the easier way would be to grill the meat in one piece, but different recipes suggest different methods for making beef fajitas. What's best, and why?
A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor while its marinated overnight. The dressing comes together quickly in a blender with garlic, rosemary, oregano and a touch of mustard.
A super hot pan, preheated under the broiler, will help to brown the underside of the steak while the broiler chars the top and cooks the meat through. The broccoli stems will become crisp-tender while the florets get deliciously frizzled.