Thursday, May 27, 2010

Marinated Flank Steak


Flank steak is one of my favorite cuts of meat for the bbq because it’s lean, moist, and tender. The trick to flank is cutting it on an angle across the grain. Kono cooked it to a beautiful med/med rare.

I surfed the internet looking for a flank steak marinade that had Worcestershire sauce and Dijon mustard and ran into this recipe.

I followed the measurements exactly and it was delicious. I will definitely make this again.

The things that I would do differently next time that I make this dish would be to add the oil 10 – 15 minutes before cooking instead of in the marinade to allow the marinade to be more concentrated, allowing the meat to absorb the marinade better. I would also suggest marinating the meat overnight.

The marinade has such a nice balance of flavors that I would heat it up on low and drizzle it over the meat or serve it on the side.

1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak

1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

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