Chris' Recipes

Bon Appetite!

Grilled Marinated Flank Steak

Written By: Chris - Feb• 05•12

This dish was inspired because I kept seeing it featured on some of my favorite FOOD Network channel shows and on segments of my favorite morning News show (The Today Show – I love Matt Lauer!)

I did a little homework and learned that Flank steak is a reasonably priced, lean, somewhat tough but flavorful cut of beef that can become very tender through the effects of marinading.  We usually prefer our beef steaks pretty rare.  This steak is wonderful cooked medium rare and thinly sliced at an angle.

When you prepare it marinated this way, cooked quickly at high heat and serve it thinly sliced, it is simply juicy and delicious!  It might just become one of your favorites too!  It is a cost friendly cut of beef and a big savings over the tenderloin choices we usually go for.

Ingredients:
Marinade Ingredients:

1/3 cup vegetable oil
2 cloves garlic, pressed
¼ cup red wine vinegar
1/3 cup soy sauce
1 tablespoon of Worcestershire sauce
1/4 cup honey (I use “Joseph’s” – all natural sugar-free Malitol Sweetener syrup that I order on-line)
1 tablespoon ground ginger
1 tablespoon of Dijon mustard
1 lemon
1/2 teaspoon ground black pepper

Other ingredients:

1 to 2 pounds flank steak (one large slab)
Kosher or ground salt
Freshly ground pepper

In a medium bowl, wisk together the oil, garlic, red wine vinegar, soy sauce, Worcestershire, Malitol, ginger, Dijon mustard, lemon – squeeze the juice and pepper.

Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly.  Either cover tightly, or place in Ziploc baggie and refrigerate for at least two hours.

 

Preheat grill on high heat setting.

Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat searing for about five minutes per side for medium rare, or to your desired doneness.  As a side, we enjoy the freshness of thinly sliced Zucchini drizzled with a little olive oil, salt and pepper. Do not over cook these.  They take about two minutes or so on either side.

Let steak rest for about 10 minutes, covered with foil prior to slicing.  By resting steaks, you allow all that liquid that was forced out of the edges and into the center time to migrate back out to the edges.  Sounds complicated, but there has been a lot of research on resting steaks.  To learn more: http://bit.ly/6jYsvD

Enjoy with your favorite red wine.  Since this is infused with some Asian flavors, a Zin would be a perfect pick!

Enjoy!

Cheers!
~Chris

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