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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1 flank steak (about 2 pounds)
1/4 cup olive oil and balsamic vinegar
4 large garlic cloves, finely minced
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1 tsp Dijon-style mustard and honey
1/4 tsp ground ginger
1/2 cup beer
Salt and pepper to taste
Place steak in shallow dish. Combine the remaining ingredients, except the salt, and pour over meat. Cover and marinate in refrigerator, turning occasionally, for at least 2 hours or overnight.
To cook the steaks, preheat broiler or prepare grill. Remove excess marinade with fingers or paper towels, and then season on both sides with salt. Broil or grill to desired doneness, about 4 minutes per side for rare. To serve, cut into thin slices across the grain. (Any remaining marinade can be heated, reduced and spooned over meat before serving.)
Notes: The versatility of this marinade is endless. Red wine vinegar and/or red wine can be substituted for the balsamic vinegar. If you prefer soy sauce to Worcestershire sauce, use it. Finely chopped onions could be added. Any fresh or dried herbs can be used according to your preference. Once the technique of preparing a marinade is mastered, along with a sense of what goes well with red versus white meat or fish, you will never again need to consult a written recipe.
Additional Note: It is critical to remember that with flank steak, as well as most any meat, it is essential to slice across the grain. If you slice with the grain, the meat will be tough. Also, any grilled or roasted meat requires a resting time after cooking to ensure that the juices will not be released. A flank steak should rest approximately 7 minutes before slicing. Serves 4-6
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MARINATED FLANK STEAK IV
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1 flank steak (about 2 pounds)
1/4 cup olive oil and balsamic vinegar
4 large garlic cloves, finely minced
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1 tsp Dijon-style mustard and honey
1/4 tsp ground ginger
1/2 cup beer
Salt and pepper to taste
Place steak in shallow dish. Combine the remaining ingredients, except the salt, and pour over meat. Cover and marinate in refrigerator, turning occasionally, for at least 2 hours or overnight.
To cook the steaks, preheat broiler or prepare grill. Remove excess marinade with fingers or paper towels, and then season on both sides with salt. Broil or grill to desired doneness, about 4 minutes per side for rare. To serve, cut into thin slices across the grain. (Any remaining marinade can be heated, reduced and spooned over meat before serving.)
Notes: The versatility of this marinade is endless. Red wine vinegar and/or red wine can be substituted for the balsamic vinegar. If you prefer soy sauce to Worcestershire sauce, use it. Finely chopped onions could be added. Any fresh or dried herbs can be used according to your preference. Once the technique of preparing a marinade is mastered, along with a sense of what goes well with red versus white meat or fish, you will never again need to consult a written recipe.
Additional Note: It is critical to remember that with flank steak, as well as most any meat, it is essential to slice across the grain. If you slice with the grain, the meat will be tough. Also, any grilled or roasted meat requires a resting time after cooking to ensure that the juices will not be released. A flank steak should rest approximately 7 minutes before slicing. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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