Flank Steak…Final Final

This will be a quick post since I have posted several Flank Steak grill sessions of late.   It will be quick because I don’t see any reason to change what I posted about previously.

Only thing I did slightly different is that I blended the marinade together before adding it to the steak.

This was the last of the 2 LB flank steak cuts that I got from Gore’s Meats.

Grilled the Steak over high heat (550 degrees) using the GrillGrates for about 5 minutes each side.

Ended up a perfect medium…Served with some 2011 Winemakers Selecrt Red Wine from a local vineyard Tarara Winery.

Ended the evening by watching the NY Rangers beat the Predators.  If the NY Giants can do the same to the Cowboys later today that would round out the weekend nicely.

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OnPoint!

OnPoint Marinated Flank Steak

Man…this was some tasty steak.

I’ve grilled up quite a bit of flank steak lately and I think this has helped me hone in on a great marinade. Each time I keep tweaking it just a bit.

Once again I grilled up a 2LB flank steak from Gore’s meat. The marinade is similar to the one I posted about last week but I made a few key additions. The full list of ingredients are listed below.

OnPoint Flank Steak Marinade
1/4 cup soy sauce (low sodium)
1/4 cup Italian salad dressing
2 TBS Worcestershire Sauce
2 TBS Water
1 TBS ground ginger
1 TBS minced garlic
1 TBS brown sugar
1 Tsp black pepper
NEW ADDITIONS
2 TBS Red Wine Vinegar
1 TBS Dijon Mustard
1 TBS Maple Syrup
1 TBS Beau Monde Seasoning

Whisk ingredients together and pour over steak in ziplock bag and marinate for 24 hours in fridge.

Remove steak from fridge and allow to warm to room temp (or close to it)

Preheat Kamado Joe (Bessie) to 450-500 degrees using Wicked Good Lump Charcoal (the best). Using GrillGrates and grill for 6 minutes each side

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Allow to rest for about 10 minutes while prepping side dishes (in this case….salad and scalloped potatoes).

Hands down the best flank steak I have had. No offense to the other great ones but this is fantastic.

Will be my go to flank marinade recipe moving forward (at least until I tweak it again).

Was a great weekend. Excited for tomorrow. My brother and sister-in-law welcome their son (name is TBD) into this world. Big sister Reilly can’t wait either.

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OnPoint!

Marinated Flank Steak

My apologies for the delay in updating the blog.  The government shutdown had a negative impact on my ability to grill as much as a usually do. (amongst other things).

I  thawed out a 2 LB flank steak which is from Gore’s meats-a family owned butcher based in Virginia.

For this marinade I took inspiration from Mama Mel’s flank steak recipe which I have posted about previously but decided to tweak it just a bit.

Marinade:

1/4 cup low sodium soy sauce

1/4 cup italian dressing

2 TBS Worcestershire sauce

2 TBS Water

1 TBS ground ginger

1 TBS minced garlic

1 Tsp Black pepper

1 TBS brown sugar

 

The marinade was mixed together then poured over the flank steak in a zip lock bag and placed in the fridge for ~18 hours.   The steak was then removed from the fridge and warmed (close to) room temperature.

Grilled the steak on the Kamado Joe (Bessie) at around 500 degrees using the grill grates  for  about 6 minutes each side (cooked to medium).

flank steak

 

carved flank steak

 

Another OnPoint meal!