Flank steak -- my favorite marinade
Does anyone remember when flank steak used to be a cheap cut of beef? Sadly the word got out and now it's not so cheap. I still love doing it for a group for a summer cookout and I find that the simplest marinade is the best. This is one my mom used when I was growing up and it stands the test of time. Seriously ... even suffering thru a small Weber snafu that annoyed me no end, every morsel of this steak was devoured by my guests. ** Note: Ithe meat will be very rare when you pull it off the grill, but the trick is to let it rest for a full 15 minutes before slicing into it. After sufficient resting time, it will be rare, but not bloody. Adjust times if you like yours more well-done.
Basic flank steak marinade:
1/2 cup each red wine, soy sauce and evoo, a clove or two of garlic crushed in. Combine in a shallow dish big enough to accomodate flank in one piece and marinate in the fridge for 3-4 hours, no longer than overnight. Grill over medium coals for 7 minutes first side and 5 the other. Let rest, covered in foil, for 15 minutes before slicing thinly against the grain.
I served this with an Asian-flavor inspired menu of baby bok choy with sesame oil, salad with ginger vinaigrette, and sauteed snap peas. Even the kids wanted this instead of hot dogs. :-)
I cook flank steak a lot, and if you're going for a Mediterranean flavor, substitute balsamic vinegar for soy sauce, but maybe only 1/3 cup. Then add cracked black pepper and a bay leaf, and maybe some dried oregano. If you're looking for more eastern Mediterranean, fresh lemon juice should be squeezed in.
Sounds good-I use flank steak a lot for fajitas. I use crushed cumin, coriander, and maybe some chili powder as a rub, then a marinade of olive oil and lime juice-I do marinade it overnight, and then grill it just like yumyum. So good you don't even need any sauces, just grilled peppers and onions.
A Korean friend of mine recently gave me her "secret recipe" for bulgogi. We tried it, and it was great. The thing about the Korean-style prep of this meat is that you slice it before marinating it overnight, and then grill it until it is caramelized, so it will be more well-done than many western-style preparations. If you slice it thinly enough against the grain, it will be tender unless it's a bad cut. Serve it with kochujang, a fiery hot Korean chili paste, steamed rice, and kimchi if you're a fan. I've also heard of people subbing Vietnamese chili paste if that's all they could find. Use either of these with caution unless you're a chili-head.
1.5 lbs. thinly sliced flank steak
4 T. soy sauce
4 T. chopped yellow onion
4 T. freshly squeezed orange juice
2 T. sugar
2 T. minced garlic
2 T. chopped green onion, white and green parts
Black pepper and sesame oil (she didn't specify, but I used a few tablespoons)
Mix all these ingredients together and marinate the sliced beef overnight. Grill the meat over lump charcoal until caramelized on both sides. Or you could use a smoking hot cast iron grill pan.