Marinated Flank Steak
INGREDIENTS
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
DIRECTIONS
1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Something I learned from a chef, ANY time you are cooking up a steak, you must be sure you use some sort of acid. For example lemon juice, balsamic vinegar, fresh pomegranates, lime juice, orange juice, red wine vinegar etc. The reason this is so important is that the acidity breaks down the tough parts of the meat and makes it nice and tender and super juicy. Marinate over night but be careful, over marinating can cause the acids to “cook” the meat, which in turn will break the meat down to mush! You don’t want that!
allrecipes.com
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
DIRECTIONS
1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Something I learned from a chef, ANY time you are cooking up a steak, you must be sure you use some sort of acid. For example lemon juice, balsamic vinegar, fresh pomegranates, lime juice, orange juice, red wine vinegar etc. The reason this is so important is that the acidity breaks down the tough parts of the meat and makes it nice and tender and super juicy. Marinate over night but be careful, over marinating can cause the acids to “cook” the meat, which in turn will break the meat down to mush! You don’t want that!
allrecipes.com
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