January 15, 2010

January 15: Marinated Love!


Marinated Flank Steak over open flame



I find the simplest things taste the best. This easy marinade works well for all red meat, particularly steaks and kabobs.


1-2 pound flank steak

1 Tbs. Montreal steak seasoning*

5 Tbs. Soy sauce

¼ cup red wine


Place flank steak and marinade in zippered plastic bag. Marinate all day. Heat grill to medium high. Cook 5-8 minutes per side until middle is pink, not red. Slice vertically at a 45-degree angle very thinly. An electric knife slices a flank very nicely. Serve with roasted potatoes and a tossed green salad.

*You can find Montreal steak seasoning at most grocery stores in the spice aisle. This spice is the best thing you can find to season a steak.


Kebab note: If you would like to make kabobs, be sure to marinate the cubed red meat separately from the veggies. I like to marinate zucchini, yellow squash, red peppers and red onions in any store bought Italian dressing. Alternate meat and vegetables on a metal or soaked wooden skewer and place on the grill immediately. These take very little time to cook, so have your turning tongs and your serving platter handy.

Tri tip love: Our favorite cut of steak is tri-tip. Beef tri-tip is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape. Most grocery stores on the west coast have it. If you can’t find it, ask your butcher to cut it for you. This well marbled and very flavorful beef cut has been one of the beef industry's best-kept secrets. It’s cheaper and tenderer than a New York cut. Marinate the tri-tip in the above marinade and grill on high, about 3-5 minutes per side for medium rare.

Conversation starter: Make up a song about tonight's dinner. Winner gets the first slice of dessert.

9 comments:

Loretta said...

Mary:

I usually stay away from flank steak because it is so tough. Is that why you marinate all day? Does this help?

Also, the tri tip, do you use the same marinade?

Thanks!

Loretta

Jeannie Campbell, LMFT said...

what a great idea, mary! combining your two favorite things...*sigh* that's what i did to on my blog. :)

looking forward to getting Thin Places in the mail...haven't seen it yet, though!

blessings to you,
jeannie
The Character Therapist

Cathy Davis said...

Who knew??? Glad to be a part of another blog of yours :-)!

Mary DeMuth said...

FLank, if cut across the grain, can be tender, but it must be cut correctly. I buy my meat at Costco, and have had only tender, flavorful flank.

Jeannie, they're mailing the books this week (maybe today?).

Thanks Cathy.

Chef Tim said...

This recipe brings up a great point that is reinforced by the use of flank steak.

A lot people are tempted to use Worcestershire Sauce when marinating beef to be used in a non-Asian-styled dish. However, Soy Sauce is truly the better way to go.

The salt in the Soy Sauce help breaks down tough pieces of meat like the flank while adding wonderful flavor to the meat. Also, unlike Worcestershire Sauce, Soy Sauce does not give meat that bitter twang that has to be balanced against other flavors. Finally, because Soy Sauce is type of blank canvas (think of as a darker colored canvas) it will help bring out the flavor of anything its paired with - ginger, garlic, onion, even brown sugar.

Great recipe, Mary. When do we eat?

Mary DeMuth said...

Thanks Chef Tim! I'm humbled that you've come here! I'm an amateur cook, but have been cooking all my life.

lynnmosher said...

Love this, Mary! I just wish I could receive your daily posts in my inbox! :( {sniff-sniff} Have fun with this! Will visit as often as I can! Can't wait to find some great new recipes! I know you're a great cook!

Anonymous said...

Mary,

Thrilled to visit your "new" blog. An inspired combo. And another example of Mary DeMuth sharing and nurturing others. You are so good at it. I, too, an anxiously awaiting Thin Places. Thanks, Mary. You are a blessing, encouragement, and a spur!
God bless,
Mary Kay

Sandy at God Speaks Today said...

So excited about your new blog. I love to cook too...make most everything from scratch (or try to anyway). I am looking foward to the daily recipes!!

Blessings,
Sandy