A crust eaten in peace is better than a banquet partaken in anxiety.
HomeHome  SearchSearch  FAQFAQ  MemberlistMemberlist  UsergroupsUsergroups  RegisterRegister  Log inLog in  

Share | 

 Marinated Flank Steak

Go down 

Number of posts : 2606
Age : 49
Registration date : 2008-09-25

PostSubject: Marinated Flank Steak   July 30th 2011, 9:11 pm

Marinated Flank Steak
Pineapple juice, soy sauce, and honey are used as a marinade for this
flavorful steak
This mouthwatering flank steak recipe can also be made with other beef cuts. Recipes
for grilled porterhouse, tenderloin, and sirloin variations can be found below.
Prep time: 10 minutes plus marinating time
Cooking time: about 15 minutes plus standing time

You Will Need
3/4 cup pineapple juice
2 cloves garlic, peeled
1/4 cup soy sauce
One 1 1/2-inch cube ginger, peeled
1 medium-size jalapeƱo pepper, halved, cored, and seeded
1/4 cup honey
2 tablespoons vegetable oil
1 3/4 pounds flank steak, well trimmed

What to Do
1. Puree all ingredients except steak in a food processor. Pour marinade into a large self-sealing plastic bag,
add steak, seal, turn to coat well, and refrigerate 5 hours or overnight.
2. Preheat the grill or broiler. Remove steak from marinade, pat dry on paper towels, and grill over moderate
coals or broil 4 inches from the heat until steak is the way you like it -- 5 to 6 minutes on each side for
medium-rare and 6 to 7 minutes for medium. Flank steak cooked beyond medium will be tough. Let stand
about 10 minutes, then, starting on the shorter side of the steak, slice on the bias and across the grain as
thin as possible.
Serves: 4
Per serving: Calories 363; total fat 18 g; saturated fat 7 g; protein 42 g; carbohydrate 6 g; fiber 0 g; sodium
170 mg; cholesterol 104 mg

Grilled Porterhouse
Prepare as directed, using the following marinade: 1/4 cup balsamic vinegar, 2 peeled cloves garlic, 1 cup
tightly packed fresh basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 1 ( 1 1/4-inch-thick, 1-
pound 10-ounce) porterhouse steak for flank steak.

Grilled Tenderloin
Prepare as directed, using the following marinade: 1/4 cup red wine vinegar, 2 peeled whole shallots, 2
tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 4 (1 1/4-inch-thick, 1/2-
pound) tenderloin steaks.

Rubbed Sirloin
Substitute this dry rub for marinade: 2 tablespoons ground cumin, 3 minced cloves garlic, 1 teaspoon salt,
1/2 teaspoon cayenne, 1/2 teaspoon dried oregano. Rub on both sides of 4 (1/2-inch-thick, 5-ounce) sirloin
steaks and grill 4 minutes on each side for medium-rare.

A hungry stomach seldoms scorns plain food.
Back to top Go down
View user profile http://recipes2share.forumotion.com
Marinated Flank Steak
Back to top 
Page 1 of 1
 Similar topics
» quaker steak and lube

Permissions in this forum:You cannot reply to topics in this forum
Recipes 2 Share :: Meats & Poultry :: Beef-
Jump to:  
Recipes 2 Share
Free forum | © phpBB | Free forum support | Report an abuse | Forumotion.com