{"id":164,"date":"2011-11-03T01:24:05","date_gmt":"2011-11-03T01:24:05","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=164"},"modified":"2012-02-03T22:32:03","modified_gmt":"2012-02-03T22:32:03","slug":"marinated-flank-steak-melt-in-your-mouth-tender","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=164","title":{"rendered":"GRILLED SHANGHAI FLANK STEAK … marinated to fork tenderness"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Chefs have always known the steaks with the best flavour are not the expensive tenderloins but\u00a0 cuts like flank steak.\u00a0\u00a0\u00a0 Flank steak\u00a0 requires a marinade and then a quick, hot grill.<\/p>\n

Summer has drifted into fall but the days continue to have that hazy, lazy summer feeling.\u00a0\u00a0 Sunday was a perfect barbecue day.\u00a0 Early in the morning I marinated a flank steak.\u00a0 They were harvesting green beans in the field outside my kitchen window.\u00a0 The air was heavy with the smell of beans.\u00a0 Green bean salad would be perfect with the steak so out to the big field to glean green beans left over\u00a0 after the harvesting.<\/p>\n

Marinade for flank steak:\u00a0 serves 4<\/p>\n

3 fat garlic cloves finely minced<\/p>\n

1\/4 cup olive oil<\/p>\n

1\/4 cup brown sugar<\/p>\n

1\/4 cup soy sauce<\/p>\n

2 generous tablespoons red wine vinegar or red wine if you have some handy<\/p>\n

1 generous teaspoon Dijon mustard<\/p>\n

1 generous teaspoon freshly ground black pepper<\/p>\n

A sprinkling of kosher salt<\/p>\n

(1\/2 cup\u00a0 water, beef stock,\u00a0 or chicken stock.\u00a0 This is for making the sauce.\u00a0 Do not add it to the marinade)<\/p>\n

1 1\/2 lbs of flank steak<\/p>\n

Cross hatch both sides of the steak.\u00a0 Put it into a zip – lock plastic bag or shallow bowl and cover with the marinade.\u00a0 Refrigerate overnight – all day\u00a0 – or at least 6 hours.\u00a0 Turn several times.<\/p>\n

When you are ready to grill scrap the marinade off the steak and put it into a small sauce pan.\u00a0 Add the 1\/2 cup of liquid and bring to the boil.\u00a0 Reduce the liquid by around half.\u00a0 Be sure to cook at a high heat for at least 5 minutes.<\/p>\n

\"\"<\/a><\/p>\n

Grill the steak over high heat for 2 minutes 30 seconds each side.\u00a0 Plate the steak and cover with foil to rest for around 5 minutes.\u00a0 Slice on the diagonal.\u00a0 1\/4 inch slices makes a nice presentation.\u00a0\u00a0 The steak will be beautifully browned on the outside and\u00a0 melt-in-your- mouth pink and juicy as you slice into it.\u00a0 The thinner end of the flank\u00a0 steak is excellent for those faint at heart.<\/p>\n

You can also grill this steak in your oven.\u00a0 Just be sure to have the broiler really hot.<\/p>\n

This marinated flank steak is so delicious you’ll never go back to outrageously priced steak again.<\/p>\n

\n\n\n\n
MARINATED FLANK STEAK … melt in your mouth tender<\/span><\/span><\/td>\n\n
\n
<\/div>\n
#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
\n
Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Main<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 6 hours<\/span><\/div>\n
Cook time: 5 mins<\/span><\/div>\n
Total time: 6 hours 5 mins<\/span><\/div>\n
Chefs have always known the steaks with the best flavour are not the expensive tenderloins but cuts like flank steak. Flank steak requires a marinade and then a quick, hot grill.<\/span><\/div>\n
Ingredients<\/div>\n