Rec's on cooking my first flank steak?
- Thread starter Clint
- Start date
Steve Cutchen
TVWBB Super Fan
I literally had this tonight! This is my Mom's marinade. I use Tiger Sauce for the hot sauce.
I also cooked it high and fast on my Genesis, not under the broiler.
Joyce's Flank Steak
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Recipe By: Joyce Cutchen
Serving Size: 4
Ingredients:
1 1 3/4 pound flank steak
Marinade:
4 cloves garlic, minced
1 shallot, minced (can substituted 1/4 onion)
1 cup vegetable oil
1/2 cup red wine vinegar
1/3 cup ketchup, to 1/2 cup
1 teaspoon salt
1/4 teaspoon ground black pepper
8 drops liquid smoke
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
hot red pepper sauce
Directions:
Pierce steak to allow marinade to get inside. Put steak in a gallon ziplock and add marinade over steak on both sides. Refigerate at least 4 hours to overnight.
Preheat broiler. Cook 2 to 3 inches below heat for 3 to 4 minutes on each side.
Carve diagonally across the grain into thin slices. Serve on warmed platter.
Suggest serving with sauteed mushrooms.
I also cooked it high and fast on my Genesis, not under the broiler.
Joyce's Flank Steak
--------------------------------------------------------------------------------
Recipe By: Joyce Cutchen
Serving Size: 4
Ingredients:
1 1 3/4 pound flank steak
Marinade:
4 cloves garlic, minced
1 shallot, minced (can substituted 1/4 onion)
1 cup vegetable oil
1/2 cup red wine vinegar
1/3 cup ketchup, to 1/2 cup
1 teaspoon salt
1/4 teaspoon ground black pepper
8 drops liquid smoke
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
hot red pepper sauce
Directions:
Pierce steak to allow marinade to get inside. Put steak in a gallon ziplock and add marinade over steak on both sides. Refigerate at least 4 hours to overnight.
Preheat broiler. Cook 2 to 3 inches below heat for 3 to 4 minutes on each side.
Carve diagonally across the grain into thin slices. Serve on warmed platter.
Suggest serving with sauteed mushrooms.
Steve Cutchen
TVWBB Super Fan
One other thing... this is a pretty flammable marinade, so be ready for that when you go to the grill.
Steve Cutchen
TVWBB Super Fan
How did it go?
Clint
TVWBB Olympian
very good! I'm looking forward to fajitas or quesadillas tonight (I just snuck a bite out of the leftovers as I walked in the door).
Do you cook this as often as tri tip?
I cooked it for ~25 minutes direct @ ~300 (1/3 or 1/2 chimney), pulled it & it was a little more well-done than I'd've liked tri-tip, but I just had to make the outside pretty.
It's a great flavor, definitely a keeper. Now I still have to try flap & flat iron.
Do you cook this as often as tri tip?
I cooked it for ~25 minutes direct @ ~300 (1/3 or 1/2 chimney), pulled it & it was a little more well-done than I'd've liked tri-tip, but I just had to make the outside pretty.
It's a great flavor, definitely a keeper. Now I still have to try flap & flat iron.
Steve Cutchen
TVWBB Super Fan
Glad you liked it! It was a staple when I was growing up. It was a bargain beef dinner. Before Momma Ninfa made fajitas so popular, flank steak was almost a throwaway at the grocery store.
I've only tried it with flank. I've never cooked a tri tip.
I'm planning on trying it with skirt steak next. It will be my first skirt steak. My local megamart doesn't carry skirt steak, but my almost local hispanic megamart does. I was there buying veggies and peppers and decided to check out the meat counter. Bingo.
I've only tried it with flank. I've never cooked a tri tip.
I'm planning on trying it with skirt steak next. It will be my first skirt steak. My local megamart doesn't carry skirt steak, but my almost local hispanic megamart does. I was there buying veggies and peppers and decided to check out the meat counter. Bingo.