What's your favorite marinade for flank steak? (when accompanied by red wine)
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.