What's your favorite marinade for flank steak? (when accompanied by red wine)
- AnneInMpls Jan 5, 2007 06:34 PM
I'm cooking flank steak for a wine-tasting dinner, and I'd love some suggestions for a great marinade.
I've made a honey-soy-rosemary recipe before (see the Epicurious link), but it was a bit blah.
I'd love your ideas for jazzing up my flank steak! But nothing too spicy or scene-stealing, please, because it'll be served with several big red wines (California, French, Italian, etc.) that are the focus of the event.
I usually do an on the fly red wine, olive oil, garlic and oregano - either fresh, or off a huge bunch of dry that I have (greek?). If I have rosemary around, I might throw some in as well to use it up.
i love it when it's been marinated in balsamic vinegar, garlic, and rosemary. very tasty and flavorful, but not overpowering.
I use chives, shallots, garlic, fresh rosemary, parsley, sea salt and pepper. Marinate overnight in a plastic bag and allow to come to room temperature before grilling. Served with good wine, a green salad, and good bread, it's fantastic.
My standard recipe is equal parts (1/2 cup each) soy sauce, red wine and olive oil. A couple of garlic cloves pressed in. Seal in a big ziplock in the fridge, even overnight, although I usually do it in the morning for that night's dinner. You do want to remove it from the fridge at least an hour before you grill if you can, so the meat has time to come to temp, but there are plenty of times I've forgotten, so it's clearly not a big deal.
Mmmmmm.....Grilled to bloody rare and sliced on the bias, served over peppery greens like arugula with a squeeze of lemon and any juices that accumulated on your board as you allowed the meat to rest (please, at least 10 mins) drizzled over, this is one of my favorite meals.
You've inspired me to buy a flank steak and do this over the weekend. With the crazy winter in Boston, I can light the grill.
Olive oil, salt, garlic and parsley. Make a thick paste and rub all over the flank steak and marinade overnight. Then rub the excess paste off the steak and pat dry. Then cook as desired.
Here's my favorite -- great blend of flavors:
1/2 cup olive oil (less is ok)
1/2 cup dry red wine
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon chopped fresh parsley
1 1/2 teaspoons pepper
If the wines are the point of the evening, you should avoid having too many or too assertive flavours. My favourite prep in such situations is also one of the simplest. It doesn't involve marinating and is best with a large cut of meat, such as you need to feed a crowd.
Bring a large flank steak to room temperature. Preheat the broiler. Score both sides of the steak. Place on a broiler pan. Lightly brush the exposed side with a neutral-flavoured, high smoking point vegetable oil (I use peanut oil). Season generously with salt and freshly ground pepper. Cover with a thin layer of chopped flat-leaf parsley and fresh thyme leaves. Broil from 4 to 8 minutes (timing depends on the thickness of the meat and the desired degree of doneness). Turn over. Brush the other side with oil, season with salt and pepper and cover with a layer of parsley and thyme. Return to the broiler for an equal amount of time. Transfer to a rack over a platter, tent with foil and let rest 10 minutes. Slice on the bias and serve drizzled with the resting/cutting juices.
Here is a recipe for a marinade made with Asian ingredients.
I came up with it about 15 years ago to use with steak on
the grill. I have adjusted from time to time and have come
up with this version that I use all the time. The great part
about it is that it doesn't change the taste of the steak,
only enhances it. It doesn't really impart any noticable
3 Tbls fish sauce
1 Tbls dark sweet soy sauce
1 Tbls olive oil
1 Tbls lime juice
1 teaspoon worcestshire sauce
1 or 2 cloves garlic sliced
Combine ingredients and marinade a minimum of
1/2 hour, but not more than an hour.
Maybe doubled or tripled. This is enough
for one or two steaks.
The only thing I'd add is sesame oil. That is, in addition to red wine, garlic and soy.
Being a Buffalonian, I slice it up and put it on a kimmelwek roll.
I usually use the olive oil / spice rub, but one of my all-time fave marinades is the Silver Palate "Grilled mixed grill" - soy sauce, ginger, a little sesame oil, pepper, garlic, lemon zest. Yum!
Thanks, all! I can see that I need to eat flank steak more often.
I ended up using TorontoJo's recipe (thanks, TJ!) because I had all the ingredients. Except parsley, which I left out. And dry mustard (where did that little container get to?), so I put in a tablespoon of Dijon. And I threw in three smushed cloves of garlic, because I put garlic in everything.
It was fabulous! Everyone raved. And it didn't hurt that I actually had hangar steak instead of flank steak. I'll be doing this one again, and will compare it to the other recipes. I'm going to become a flank steak/hangar steak regular.
1/4 c. Dijon mustard
2 shallots, chopped
1/2 jalapeno pepper, seeded
2 T. chopped fresh rosemary
2 T. soy sauce
1 t. ground pepper
1/2 c. olive oil.
Put all ingredients except oil in food processsor.. Blend about 1 minute. Add oil slowly.
Marinate meat for 8 hrs to 2 days.
This is from White Dog Cafe Cookbook(a favorite of mine)
I made a flank steak last weekend at a friend's house when nobody wanted to go outside to bbq.
I butterflied it and then sprinkled it with sauteed sliced onions and garlic, added some salt and pepper and crumbled some feta over the whole thing. Rolled it up, baked it in a very hot oven for I don't remember how long (had a thermometer). Cooked it to med. rare, sliced and served. It was really delicious. Be sure to roll it up so that when it gets cut, it's against the grain.
Easy and very delicious. Probably great with red wine.