Sunday, August 28, 2011

Fab Marinated Flank Steak

I like red meat.  Sorry, but it's true.

Flank steak is a pretty versatile piece of beef.  The average flank steak can easily feed a family of four.  Remember to slice it against the grain, and not to cook the daylights out of it, and you'll have nice, tender slices of meat.   We've used it on its own, for fajitas, salads and shredded for sandwiches.

Fab Marinated Flank Steak

1/2 c. vegetable oil or olive oil
1/3 c. soy sauce
1/4 c. red wine vinegar
2 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
2-3 cloves garlic, minced
1/2 tsp. ground black pepper
1 1/2 - 2 lb. flank steak

To freeze: mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper in a freezer bag.  Combine, then add meat and “knead” to coat.  Freeze.

To cook:  Thaw, place meat in a shallow glass dish, turn meat occasionally, marinate for up to 6 hours.  Grill and enjoy sliced with a side of grilled bell peppers and onions, with a steamed veggie & potato side, sliced over a big salad (with blue cheese, yum), or even on a roll with grilled veggies for a tasty steak sandwich.

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