Wednesday, March 31, 2010

Good-bye Meatloaf, Hello Grilled Flank Steak



It seems that spring is finally here in the High Country and I am more than ready to move from the fall/ winter to the spring/ summer menu rotation. Not that I have all that much of a rotation, given my penchance for trying new recipes, but there are certain dishes that make somewhat regular appearances on the table during a given season. In the winter and fall, B wants meatloaf and mashed potatoes at least every other week. He asked for it again tonight, but I told him he was out of luck until September. In the spring and summer, we grill almost every night, eat lots of salads with seasonal ingredients, and add a bit of a Mediterranean flair to our dining. One of our standard summer night dinners includes marinated and grilled flank steak. Flank steak is a great lean cut of meat, but needs some time in a flavorful marinade. Ours has evolved over time, but the current version follows.

Steak Marinade

Ingredients:
  • ½ cup olive oi
  • ¼ balsamic vinegar
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 2 T. lemon juice
  • 2 T. parsley, chopped
  • 1 T. garlic, minced
  • 1 t. Creole mustard
  • 1 t. honey
  • ½ black pepper
Directions:
  1. Combine the ingredients in a medium bowl and whisk until oil is incorporated. Pour into a zip lock bag and add the meat. Remove the air and refrigerate, turning occasionally.
  2. To grill it, spray the gas grill with some oil and preheat it to 500 degrees. The high heat sears the meat.
  3. Cook the flank steak on one side for about 5 minutes.
  4. Flip it and cook about 4 minutes on the other side.
  5. Take it off the grill and let it rest 5-10 minutes before serving it slightly on the rare side of medium rare.
DH uses a touch-test to decide whether it is no longer flabby in the middle

Yield: Marinade for one flank steak or two strips/ ribeyes
Prep time: 15 minutes
Cook time (for steak): 10 minutes + 10 minute rest

Our flank steak was a little less than 2 lbs. DH pulled it out of the freezer this morning and I put it on to marinate after lunch when it had thawed -- 6 hours marinating was perfect. If you don’t have time to put it on to marinate earlier in the day, the Vacu Vin Marinator is a fine thing.

I served it with red and Yukon gold potatoes roasted with garlic and rosemary and green beans almondine. We had 4 out of 4 members of the Clean Plate Club.

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