MONDAY RECIPE POST - GRILLED MARINATED FLANK STEAK

We fixed this for the first time on Wednesday, September 4th, 2019.  I found my recipe at Simply Recipes made by Elise Bauer.  You can see the original here.  We didn't cook this on the barbecue but used our oven broiler.  My cooking directions will be for that.  Another suggested method of cooking was in a cast-iron pan on top of the stove.  If you prefer the barbecue I recommend reading the original recipe with Elise's method, tips and comments at the link provided above.  

Grilled Marinated Flank Steak

(recommendation is to cook medium rare, and thinly sliced at an angle on the grain of the meat.)

Preparation time: 10 minutes

Cooking time: 20 minutes

Marinating time: two hours to overnight

Yield: 6 servings.

Marinade ingredients: 

1/3 cup extra virgin olive oil

2 cloves garlic, minced

2 tablespoons red wine vinegar

1/3 cup soy sauce

1/4 cup honey

1/2 teaspoon freshly ground black pepper

2 lbs. flank steak

Marinate the steak:

Combine the marinade ingredients in a large non-reactive bowl.

Place steak in the bowl and turn so that it is completely coated with the marinade. Put in the refrigerator and chill for at least 2 hours or overnight.

When ready to cook, turn the broiler on in your oven.

Take the flank steak out of the bowl and drip the marinade off the steak, so that only a thin coating is left covering the steak.  Place in a roasting pan (I covered the bottom and sides with non-stick aluminum foil for easy clean up).  Season with salt and pepper on both sides, or not depending on your own taste.

Place flank steak under the broiler.  Grill one side of steak for ten minutes.   Carefully turn over and grill other side for another ten minutes (shorten the cooking time by a couple of minutes each side if you prefer your meat not as well cooked.)  Look at your thermometer readings to check.   General numbers should be 120 to 125 deg. F. for rare, 130-140 deg. F. for medium rare, 145 deg. F. for medium according to the original recipe.

When the steak is done to your taste, carefully take out of the oven and put on a clean plate to rest for ten to 15 minutes.  Cover with aluminum foil to hold in the heat.

Transfer to a cutting board and with a sharp knife - please be careful with your fingers - slice the meat across the grain at a steep angle. 

What did we think of this meal?  It was very good and the flavor was yummy but yes, the meat is not as tender as some.   Not necessarily in a bad way and Gregg enjoyed this more than I did truth be told.  I used to make a marinated flank steak recipe for our son years ago, it was one of his favorites (lost that recipe darn it and remember it being excellent).  I'm not selling this recipe very well am I?  I suppose I am once again trying to manage expectations.  Let's just say there was nothing left on the plate!

Some days you feel like taking more time in the kitchen, other times you don't.  To make an easy meal I remembered there was a bag of frozen Asparagus Risotto bought from Trader Joe's a week ago, and decided to use it today.  You can read a review here.  It was excellent and made for a tasty side dish.  We will be buying it again. 

There was also ready-made coleslaw to finish it off.

We had a 2 lb. piece of flank steak which we cut in half and marinated both pieces, using one for today's meal and put the other in the freezer for later.

Would we make this again?  Yes we would as I have put it on the blog for easy access.  This at the request of Gregg, as he gave it a big thumb's up. 

Thanks for looking and have a great week.