This past weekend, I had the honor of standing up with one of my best gals in her wedding. En route to the wedding, on one of many flights I've had over the past month, I sat next to a woman who told me she only ate beef when she ordered hamburgers. I thought this was odd, so I asked her why and she shared with me that her mother had served her overdone, tough and unflavorful flank steak for the duration of her childhood. I spent the next hour sharing easy, delicious beef recipes with her. I even told her where she could get a really good steak in Kansas City (Ruth's Chris Steak House, Hereford House). So, in honor of the anonymous consumer and Labor Day, I am posting a flank steak recipe that is so crazy easy, your toddler could prepare it.
Grilled Marinated Flank Steak Recipe (via www.simplyrecipes.com)
Ingredients
Marinade Ingredients
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
Other ingredients
2 pounds flank steak
Kosher salt
Freshly ground pepper
Method
1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
3 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
4 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.
Hope everyone had an awesome Labor Day weekend with your friends and family.
Until next time,
~Buzzard~
I do someting similar to tenderize emu meat, especially meat from an old bird. I have 3 birds that are around 7 years old scheduled for slaughter this fall when the weather cools, and I'll probably be using all the meat as marinated stir fry meat. I cut the meat into thin strips first against the grain, then marinate in red wine, soy sauce, and seasoned rice vinegar as the base, with what ever seasonings I feel like using. I marinate the meat over night, then drain and stir fry. It's great with cabbage and mustard greens, onion, etc.
ReplyDeleteMeat from an old emu can be so tough you litterally can't bite through it. But when marinated like this, it's melt in your mouth tender. With the right marinade it's good in a stroganoff too.
Emu meat!? I've never tried it but the way you describe preparing it makes it sounds tasty. Thanks for sharing and reading!
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