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LOOKING for: Marinade for flank steak

14 years ago

I bought a flank steak today at Wegman's and am looking for a good marinade (haven't grilled flank steak in several years). Any suggestions? Thanks :) Ann

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Comments (9)

ginger_st_thomas
14 years ago
DANIEL BOULUD'S MARINADE FOR BEEF (about 3/4 cup)
1/4 cup finely chopped shallots or green onions
1/4 cup dry red wine
2 TBL red wine vinegar
1 1/2 TBL olive oil
1 TBL minced garlic
1 TBL cracked or coarsely ground pepper
1 tsp finely chopped rosemary
1/2 tsp sugar

Combine all ingredients in a flat dish & add meat, such as flank steak. Let stand 30 minutes, turning the meat occasionally. Cook the meat.~~Craig Claiborne
eileenlaunonen
14 years ago
1 bottle kikkoman teriyaki sauce 1/2 cup brown sugar 3 cloves minced garlic 1 tsp balack pepper easy delicious...place in a ziplock marinate up to 24 hours
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Comments (11)
I like my beef medium rare, more on the rare side for sure. I'm not sure how the flank would turn out well done. One thing for sure, you want to slice it across the grain. I've always done this cut on a hot grill maybe two to three minutes at most on each side depending on how thick it is. Here is a great Fajita recipe that my group has made more than once. Oh, and welcome to the forum!! This place rocks when it comes to food, recipes, and fun! David Here is a good recipe that my BIL made for us last year or the year before...my group has used it several times. Beef Fajitas Recipe courtesy Emeril Lagasse, 2003 Show: Emeril Live Episode: Macho Nachos 1/4 cup fresh lime juice 1/4 cup tequila 4 cloves garlic, peeled and smashed 2 tablespoons roughly chopped cilantro leaves 2 tablespoons vegetable oil 2 teaspoons Worcestershire sauce 1 teaspoon dried crushed Mexican oregano 1 teaspoon red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 2 pounds flank steak, fat trimmed 2 teaspoons salt 1 teaspoon ground black pepper 6 large flour tortillas 1 red bell pepper, stemmed, seeded, and thinly sliced 1 green bell pepper, stemmed, seeded, and thinly sliced 1 yellow bell pepper, stemmed, seeded, and thinly sliced 1 large white onion, thinly sliced 1 tablespoon minced garlic Lime wedges, accompaniment Cold Mexican beer, or tequila shots In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally. Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Preheat the grill to high, and preheat the oven to 325 degrees F. Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil. Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing. Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat. Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots. Our normal sides are chips and salsa, refried beans, mexican rice, chopped lettuce, cheese, tomatoes, pico de gio, LOTS of sour cream, and grilled onions and peppers. Lots of salsa too. Margaritas are our drink of choice with a side of ice water!!
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LOOKING for: Sauerbraten
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Comments (10)
That's what you do....corned beef is cured with a salt and nitrate mix. Here's the recipe I use. Sauerbraten =========== This recipe is based on a Bavarian Sauerbraten from Gourmet Magazine It is excellent. Plan ahead, because the meat must marinate for at least 2 days 1 beef chuck, round or rump roast, about 2-1/4 pounds 2 Large onions, sliced 1/2 Cup coarsely chopped celery leaves 1-3/4 Cups dry red wine 1 Cup red wine vinegar 1 Tablespoon coarse salt 1/4 Teaspoon freshly ground pepper 1-1/2 Tablespoons granulated sugar 1/2 Tablespoon mustard seeds 1/8 Teaspoon freshly ground nutmeg 6 cloves 1 Teaspoon black peppercorns 2 sprigs fresh parsley or 1 Tablespoon dried 2 bay leaves 1 Tablespoon bacon grease or cooking oil 1/4 Cup ground gingersnap crumbs . Place the roast in a large sealable plastic bag. Add the onions and celery leaves, being certain to get some on both sides of the meat. In a medium bowl, mix together the wine, vinegar, salt, pepper, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley and bay leaves. Pour into the bag and seal tightly. Place the bag in a baking dish and refrigerate for 2 or 3 days, turning the bag over every 12 hours to marinate both sides. Remove the meat from the marinade, reserving the marinade. Pat the meat with a paper towel to remove excess moisture. Season with salt and pepper. Heat a Dutch oven over medium-high heat. Add the bacon grease and heat. Add the meat and brown on all sides. Add the reserved marinade and bring to a boil. Cover, reduce heat to medium-low and simmer until the meat is very tender, about 2-1/2 to 3 hours. Remove the meat from the pot and keep warm. Skim any excess fat from the broth and strain. Whisk in the gingersnap crumbs. Bring to a boil and cook, stirring, until desired thickness. Taste for seasoning. Serve the sauce over the sliced meat and spaetzle. Linda C
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The only recipe that I use flank steak for is a local favorite in the large Cuban community that we have here in Tampa. There are so many wonderful Cuban recipes that are usually a little different than, say, Miami. We have generations of Italian, Cuban, and Spanish melded here and each has added their influence to the recipes. Ropa Vieja 1 lg. green bell pepper 1 lg. onion, peeled and cut in half 1 bay leaf 10 black peppercorns 6 tbsp. olive oil 2 lg. cloves garlic, finely chopped 1 med. Spanish onion, cut in half and thinly sliced 1 med. green bell pepper, seeded and cut in thin strips 1 med. red bell pepper, seeded and cut in thin strips 1 tsp. oregano 1 tsp. black pepper 1 c. tomato sauce 1/4 c. red wine 1 c. beef broth 2 tsp. salt, or to taste 10 cherry tomatoes cut in half for garnishing 1 bunch fresh Italian parsley for garnishing Place beef in a large kettle with the seeded green pepper, onion, bay leaf, and black peppercorns. Add enough water to cover and bring to a boil. Simmer over medium heat until meat is tender. Remove meat from the kettle and allow to cool. Reserve cooking liquid. Shred the beef into fine strips and set aside. Heat oil in a 12 inch sauteuse or deep skillet. Add garlic and sautÃ© until slightly golden. Add the onion slices, the red and green pepper strips, oregano, and bay leaf, and cook for 2 minutes. Stir in the tomato sauce, wine, beef stock, salt and pepper. Cook over medium heat for 5 minutes. Add the shredded beef and mix well. Cook for about 5 minutes. Garnish with the cherry tomatoes and with fresh parsley. Serve accompanied by white rice and black beans or any other rice and bean combination
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LOOKING for: Steak
Q
Comments (9)
If you're cooking a filet mignon, I'd add some oil to a very hot skillet instead of salt as I described below which is how I normally cook fattier steaks like ribeyes. Find a market with a good butcher & ask him to cut you the kind of steaks you'd like or to recommend one. I think steaks are good both grilled outdoors or pan-cooked or even broiled. Most grocers carry Choice beef but you can get Prime beef at a few. Prime is the best but Choice can be very good. Here's my post on the other thread you started. this is a really good sauce with steak: MUSTARD PEPPERCORN SAUCE 1 TBL sugar 2 TBL tarragon vinegar or white wine vinegar 1/4 cup Dijon mustard 1/2 tsp salt 2 egg yolks 2 TBL green peppercorns, rinsed & drained 1 TBL unsalted butter 1/2 cup heavy cream In the top of a double boiler, combine the sugar, vinegar, mustard, salt, yolks & peppercorns. Whisk over hot water until thickened, about 5 minutes. Remove from the heat 7 stir in the butter. Allow to cool. Whip the cream until stiff & gently fold into the mustard sauce. Cover & refrigerate until serving time. You can make this up to a week ahead of time.~~ What's also good & is easier is a flavored butter like this one from Craig Claiborne: MAITRE D'HOTEL BUTTER 1/4 lb butter at room temperature 1 TBL lemon juice 1 tsp Worcestershire sauce 3 TBL finely chopped parsley Cream the butter & beat in the lemon juice & Worcestershire a little at a time. Beat in the parsley & season w/salt & pepper. Chill (or make into a roll with Saran wrap & freeze until ready to use.) Slice off & place on top of the steak.~~ If you want to pan cook your steaks, heat a heavy skillet & pour a thin layer of salt on the bottom over fairly high heat. When the salt starts to brown a little, add the steaks & cook until well browned on one side. Only turn the meat one time (I lower the heat after I turn the meat.) The length of time it will take to make it medium well depends on how thick the meat is.
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roselin32
14 years ago
I mix Italian dressing with soy sauce and teriyaki sauce and we love it.
RL`
lindac
14 years ago
I dump on some dry red wine, a couple of cloves of crushed garlic ( smack it with a chef's knife) and some thyme and marjoram and salt.
I never could figure out why some marinaded have olive oil in them...I brush it on the meat before grilling, if the meat's very lean.
Linda C
chase_gw
14 years ago
Both Nancy's Backwood Flank Steak and Bubbe's Marinated Flank Steak (both ladies are regular posters on the Cooking Forum) are great recipes, really great recipes!

Backwoods Flank Steak- Nancy (aka Wizrdnm)

3/4 C soy sauce
1/3 C Pickapeppa Sauce (a mild hot sauce)
1/3 C worcestershire sauce
1/4 C red wine
1/4 C red wine vinegar
1 1/2 Tbsp sesame oil
2 cloves of garlic, crushed

2 flank steaks (about 2 1/2 lbs total)

Combine the marinade ingredients in a container large enough to hold the steaks. Add the steakes and refrigerate 6 to 24 hrs...

Nancy

Marinated Flank Steak (Renee aka Bubbe)

Source: My own recipe since the late 1970Âs.
Ingredients:
2 Â3 Lb. Flank steak
For Marinade:
1/3 cup vegetable oil
1/2 cup tomato juice
1/2 cup light soy sauce
1/4 cup brown sugar
3 cloves garlic minced
1/2 tsp. freshly ground black pepper
2 scallions, sliced (optional)
Preparation:
Â In a large bowl, whisk first 4 ingredients together.
Â Add remaining ingredients and stir.
Â Have butcher trim flank steak of all excess fat and silverskin.
Â Pound steak slightly on both sides, and with a sharp knife score surface shallowly on the diagonal in one direction and then in the opposite direction, creating a diamond pattern on both side.
Â Place in marinade and turn every so often to marinate evenly.
Â Refrigerate overnight if possible. Alternatively, marinate at room temperature for two hours and cook or refrigerate until ready to cook.

To cook:
Â Remove from refrigerator one hour before cooking, drain and blot off excess marinade
Â Drain and discard marinade
Â Grill on barbecue or cook under broiler about 4 1/2 to 6 minutes on each side (depending on thickness) for medium rare. Do not overcook.
Â Let stand 2-3 minutes before slicing across the grain at a slanted angle.

Be sure to slice all before cold, even if expecting leftovers, because it will not slice as well when cold.
annova914
Original Author
14 years ago
Thanks so much! These are wonderful :) I did the Italian dressing, soy sauce, teriyaki one because that's what I had on hand but I've copied all these recipes and will use them in the near future...these are great for more than steak too. Ann
bgmth
13 years ago
My best friend has a 20 year old one of these and lost the recipe for meat marinade that came with it. If anyone has it, please share. The main ingredients were; 1/4 c soy sauce, 1/4 c red wine vinegar, 1/4 c oil and 1/4 c Catsup. She thinks it also had Worcesteshire. Thanks!!

GB
aunt-tootie
13 years ago
GB,
I have a marinade recipe for venison from Better Homes and Gardens: New Cook Book, 1981 edition, that is similar to what your friend had except for the soy sauce...

1/4 cup wine vinegar (I use red wine vinegar)
1/4 cup cooking oil
1/4 cup catsup
1 Tablespoon Worcestershire sauce
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon dry mustard
dash pepper

Combine ingredients and pour over 1 pound of venison chops or steaks (I have used tenderloin) in a plastic bag. Marinate in the refrigerator 6 hours or overnight, turning occasionally. Drain meat, reserving marinade. Broil meat for 6-8 minutes, brush with some of the marinade, turn and broil to desired doneness. Heat remaining marinade and serve with meat.
jessicavanderhoff
13 years ago
I read this recently and thought you might find it interesting. I have some cheap steak in the fridge marinating in yogurt-- I'm excited to see how it looks when I get home.

http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx

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