Thursday, November 29, 2012

Marinated Flank Steak

Finally! I have made flank steak and SUCCEEDED! I can't tell you how many times I have failed at flank steak, skirt steak or any specialty beef such as a big roast. For one thing, I hate crock pot meals. They are supposed to be simple, but I always seems to mess something up. For another thing, you can't find quality beef around Emerald Isle or the Jacksonville, NC area at all. Goodness, I can't wait to get out of this area to a bigger, upscale area for FOOD'S SAKE!!

Okay. There was my rant. Excuse moi! Now onto this flank steak recipe which was just a pure lucky find and a pure "give her a try and hope it is good" type of recipe. I've been reading a blog called "Clean and Delicious" which focuses on using fresh ingredients. I've had some nice hits there! You might find something you like too! I encourage you to visit!

1 flank steak, 1 1/2 lbs
2 cloves garlic, crushed
2 T dijon mustard
1/2 T soy sauce (original recipe calls for 2, but we hate how salty soy sauce tastes)
2 T Worcestershire sauce
2 T fresh lemon juice
1 T chopped thyme
1.2 t freshly ground pepper
1/4 C extra virgin olive oil
Kosher salt, to taste

1. Trim off any fat from the steak and pierce both sides all over with a fork to tenderize the meat. Rub both sides of the steak with crushed garlic and then place in a 1-gallon ziplock bag.
2. In a small bowl, whisk together mustard, soy sauce, Worcestershire sauce, lemon juice, thyme and pepper. Whisk in the olive oil and then pour the marinade into the bag with the steak. Seal bag and press out any excess air. Lay the bag flat in fridge and marinate 2-24 hours., turning and massaging periodically.
3. Remove the steak about an hour before cooking allowing it to come to room temperature. Preheat a grill to high. Remove steak from the marinade and dry it with paper towels. Season steak lightly with salt and pepper, to taste.
4. When grill is heated, place steak seasoning side down. Cook for ~3 minutes on each side for medium rare. Medium rare will read at 130 degrees.
5. Once grilled, move steak to a cutting board and let rest for 5 minutes. Cut the steak against the grain, into thin slices.

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