Grilled Flank Steak

[Roguish Lawyer]

1 flank steak (about 1 pound), trimmed well

Marinade:
1/2 cup rice vinegar
1 tbsp soy sauce
2 tsp honey
2 tsp sesame oil
1 clove garlic, minced well
1 tsp ground ginger
1 tsp crushed hot red pepper flakes

Combine marinade ingredients and mix well.

Reserve 1/4 cup marinade for basting.

Put steak in dish and marinate for 30 minutes, turning once.

Grill the steak, basting with reserve marinade.

Serve with green vegetable, starch and beer or pinot noir.

Yes, I've made this. Many times and it's good.

[brewmonkey]

This sounds good. I need to go grab some more gas for the grill, I already burned through 2 20lb LP tanks this summer.

Flank steak on the grill is always a good choice for the grill IMHO.

[Wearman]

Do the same recipe here, but usually use London broil instead of flank steak. I find the texture to be a little better, the cut is much thicker, and is easier to cook med rare. I also marinate overnight instead of the 30 min recommended - makes it a little more tender. Also sometimes add lime juice for a little acid to aid in tenderizing.

Cost is about the same though, so either works well.

[Gypsy]

This does sound good! Speaking of the texture or toughness of flank steak...I've always good results after I marinate overnight as well. RL, do you find that the meat is tender enough with just a 30 minute time?

[Roguish Lawyer]

Originally posted by Gypsy
RL, do you find that the meat is tender enough with just a 30 minute time?

Yes, and if you marinate it too long it cooks too fast IMO.

[Gypsy]

Thanks!

[Wearman]

Originally posted by Roguish Lawyer
Yes, and if you marinate it too long it cooks too fast IMO.

This is true enough, it does cook a little quicker due to the extra liquid in the meat (would be my guess - liquid causing steam and cooking the meat from the inside out). Just have to keep a good eye on the doneness.

But you have to admit it does increase the flavor by marinating longer.

[florida_annie]

Personal favorite when grilling flank steak:

Chimichurri Sauce:
1/4 cup of olive oil
2/3 cup of vinegar
6 large cloves of garlic
bunch of parsley
salt and pepper to taste

Finely chop parsley and garlic in food processor with a little of the vinegar; spoon into bowl and add rest of vinegar and oil

[Doc]

I love this forum (Gourmet Guerrilla)!

Has anyone marinated meat in oil and vinegar dressing? A bottle from the salad dressing section at the grocery store and a few hours time marinating your meat in the refrigerator is all you need.

It works pretty well.

Doc

[Roycroft201]

This may not LOOK like a great marinade but this is our favorite flank steak recipe.

Yield: 4 to 6 servings

1 1/2 teaspoons salt
garlic salt to taste
3 tablespoons prepared mustard
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
freshly ground pepper to taste
1-1 1/2 pounds flank steak
1 large onion, sliced in rings

1. Combine the first 6 ingredients. Pour over flank steak, covering both sides.
2. Cover steak with onion rings, and marinate in a closed container overnight.
3. Remove onion rings and enough marinade to make it easy to grill.
4. Grill for 6 minutes on each side
5. Slice thin, on the diagonal

[magician]

I am going out to buy steak today.

You guys have made me hungry!

[Gypsy]

Originally Posted by Doc

I love this forum (Gourmet Guerrilla)!

Has anyone marinated meat in oil and vinegar dressing? A bottle from the salad dressing section at the grocery store and a few hours time marinating your meat in the refrigerator is all you need.

It works pretty well.

Doc

I do Doc, but generally prefer to make my own using balsamic vinegar, olive oil and spices to include fresh chopped garlic! It's also good on veggies and potatoes.

[Kyobanim]

Originally Posted by Roguish Lawyer

Yes, and if you marinate it too long it cooks too fast IMO.

I had this conversation with a chef I train with a couple months ago. He said when marinating with a vinegar based marinate 30 minutes is about right. The reason is the vinegar breaks down the meat (cells?). The longer it sits the more it breaks down and turns into mush, will cook too fast.

[Roguish Lawyer]

Originally Posted by Kyobanim

I had this conversation with a chef I train with a couple months ago. He said when marinating with a vinegar based marinate 30 minutes is about right. The reason is the vinegar breaks down the meat (cells?). The longer it sits the more it breaks down and turns into mush, will cook too fast.

LOL

[flyboy1]

Originally Posted by Doc

I love this forum (Gourmet Guerrilla)!

Has anyone marinated meat in oil and vinegar dressing? A bottle from the salad dressing section at the grocery store and a few hours time marinating your meat in the refrigerator is all you need.

It works pretty well.

Doc

Yes. Use almost any Italian dressing, marinade (Chicken or Steak) for about 2 hours and then grill.
If you want the chicken fall off the bone tender, marinate overnight and then bake at 350 for about 2.5 hours. (Whole breasts with bone - no bone = less time).