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Flank Steak Marinade

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Post Mon May 10, 2004 11:46 pm
RichD medium-well
medium-well

Posts: 280
Location: New Jersey
As requested by Mr. Airfoils here is the recipe for the flank steak marinade I use. It is excellent when doing a whole flank steak or making the sates. However, if you are making the sates I would suggest you slice the steak then marinate.

2/3 cup olive or vegetable oil ( Iprefer olive oil)
1/4 cup lemon juice
2 tabelspoons cider or red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablesponn Dijon mustardour
1 teaspoon dries basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme

In a large resealable bag or non-reactive bowl mix all ingredients. I usually use a large Ziploc bag then add the flank steak, seal it, then let it marinate for 8 - 24 hours.
Grill your steak how you like it.
Enjoy!! :D

RichD

Post Tue May 11, 2004 9:15 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Can't pass up a great mixture like that! Thanks for sharing RichD. I've added this to my book.
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Post Tue May 11, 2004 10:47 am
Airfoils well done
well done

Posts: 1063
I have a pretty good idea what that will taste like given the portions and ingredients. I'll give it a shot this weekend, sounds good! :) Thanks for posting it.

Post Fri May 28, 2004 1:29 pm
Airfoils well done
well done

Posts: 1063
Getting to this a little later then I planned but its on deck for this weekend.

Post Fri May 28, 2004 1:55 pm
Guest

I've used a similar maranade, minus only the worcestershire sauce, and garlic infused olive oil was a must for me. Deee-lish! One variation I loved - try subbing the lime for the lemon, adding some chopped cilantro, and a tad bit grated ginger. Yum! Proved a great little kick for the tongue.

Jackie

Post Fri May 28, 2004 3:32 pm
Chicago SP rare
rare

Posts: 45
Location: Chicago
Man, that's a beauty! I've used a similar marinade, but added lots of chopped garlic, , chopped onion, some sesame oil and a little oyster sauce. Gives it an interesting twist.

sp

Post Fri May 28, 2004 5:12 pm
Yankee Bill medium
medium

Posts: 115
Location: Norfolk, Va.
RichD,

That one sound's like a keeper for sure. Here is one of my favorite's for London Broil / Flank steak :

1-1/2 lb. steak

5 lg. cloves garlic
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 Tablespoon soy sauce
1 teaspoon honey
( I usually add a tablespoon or 2 of olive for fat )

Blend or process all marinade ingredient's until smooth, marinate in ziplock bag for 8 - 24 hrs. and toss on the grill :lol: Happy Grillin'. YB2
I'll eat anything that won't eat me first !!!

Post Fri May 28, 2004 5:20 pm
Airfoils well done
well done

Posts: 1063
I've added pepper and fresh garlic to the posted recipe. bout 1/2 teaspoon frshly ground black pepper and 3-4 crushed cloves of garlic. Will have it marinate till tomrrow afternoon.

Post Fri May 28, 2004 6:57 pm
BBcue-Z well done
well done

Posts: 3054
Location: Atlanta-GA
You guys have to try Steven’s Three-Herbs Chimichurri sauce with flank steak (HTG p# 457). You can use any three herbs you like. For variation, I sometimes use lemon juice instead of vinegar and oregano, basil and parsley for herbs. Marinate the steak in it, and then top it off with the sauce after slicing. I tell the stuff is out of this world (yes, it’s that good). Give it a chance you won’t be disappointed.
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Post Fri May 28, 2004 9:29 pm
ThrRoff well done
well done

Posts: 999
Location: Washington, DC

IMHO, flank steak and its cousin, a skirt stake, is a cut of meat that does not need a marinade. I (we) like the really beefy taste from grilling it seasoned only with salt and pepper. Tonight I did a skirt steak with a parsley and garlic chimichurri and it was fantastic. Well, mostly fantastic. I did it over the Baby Q and missed the smokey charred taste of charcoal. Sorry Grand.
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Post Sat May 29, 2004 1:13 am
Airfoils well done
well done

Posts: 1063
ThrRoff wrote:
IMHO, flank steak and its cousin, a skirt stake, is a cut of meat that does not need a marinade. I (we) like the really beefy taste from grilling it seasoned only with salt and pepper. Tonight I did a skirt steak with a parsley and garlic chimichurri and it was fantastic. Well, mostly fantastic. I did it over the Baby Q and missed the smokey charred taste of charcoal. Sorry Grand.


Yeah I love skirt steak but the place we got it from just recently stopped getting it so I have to find it somewhere else now. I use mine with a fajita rub usually. ANyway, it was an excuse for me to get some flank. :wink:

Post Sat May 29, 2004 1:24 am
Yankee Bill medium
medium

Posts: 115
Location: Norfolk, Va.
I'm a lover of these cut's of meat as well. You guy's remember when they were considered
" less desirable " cut's, before they came into vogue, and were about the same price per lb. as cheap hamburg? Wish they still were :cry: YB2
I'll eat anything that won't eat me first !!!

Post Thu Jun 03, 2004 10:19 am
Airfoils well done
well done

Posts: 1063
I forgot to reply but I went ahead and made this over the weekend and it was quite good. I added some pepper and garlic as I said and roasted some peppers and onion to go with the rice and steak.


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