Yesterday, I was talking about going to Sam’s Club. Besides partaking of samples, and sidestepping the Girl Scout Cookie table, one of the reasons we go to Sam’s is to buy our meat in bulk. And then I divide everything up in meal size portions and freeze it.
I like to buy a package of Flank Steaks. They come two to a package. When I get home, I make up the following marinade, and pour half into a freezer bag with one of the flank steaks, and the other half into another freezer bag with the remaining flank steak. Then I toss them both into the freezer.
Well, toss is extreme. And potentially messy.
When it’s time for an easy Flank Steak dinner, I thaw the bag, and the marinade has already done it’s magic. This is where I would ordinarily cook the steak outdoors on my grill.
Yes, the same grill that was home to a wayward rat, and sneaky snake for a time. May they rest in peace.
I made this steak for dinner a few weeks ago, but when I went to light up my grill. Nothing. I had to come with plan B in a hurry. I then heated up my Calphalon Grill pan, gave it a shot of cooking spray, and took the steak out of the marinade (reserving it) and grilled it on the stovetop approximately 9 minutes on each side. I covered the pan with a round lid that covered as much surface area as possible.
Then, I took the steak off the grill and sliced it as thin as possible. It was still pink. (This is where brilliance stepped in. A rare occurrence, to be sure.) I deglazed the grill pan with a bit of red cooking wine, and added about 3/4 a cup of the marinade. I let that cook down for 3 minutes, and added a can of sliced mushrooms, and then the sliced Flank Steak. I cooked it, stirring constantly, until the pink was gone. This only takes a few minutes.
The result? Excellence. Fiddledaddy use to refer to my Flank Steak as a chew toy, as it tended to overcook on the grill in my effort to avoid botulism. No more. It has the most wonderful flavor, and is now very tender.
Chew toy. He’s just lucky that he’s fast enough to avoid the frying pan I would aim at his head.
This marinade can easily be used for all types of meat.
Flank Steak in Marinade
2 Lbs. Flank Steak
1/3 C. Lemon Juice (1 to 1 1/2 Lemons)
1/4 C. Worcestershire Sauce
2 T. Dry Mustard
1 C. Canola Oil
1/2 C. Red Wine Vinegar
1/2 C. Soy Sauce (or Braggs Liquid Aminos) *
1 T. Black Pepper
2 t. Minced Garlic
This makes enough marinade for two large steaks.
* I substitute Braggs for all recipes requiring Soy Sauce. I find it in a large bottle at the health food store.
Combine liquid ingredients. Pour over beef in plastic bag or baking dish. Marinade one hour or overnight. This is a great freezer recipe (prior to cooking beef). Remove beef from marinade and grill or broil.
I have to admit that I only tried broiling this recipe once, and was nearly host to the fire department.
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