I typically dry rub flank steak but am thinking of marinating instead. Any opinions?
i've marinated it in zinfandel wine overnight and then montreal seasoning (any dry rub with salt) onto it for an hour at room temp before grilling it. i also do this same process on tri-tips. the wine is an acid which penetrates the meat easily and then the rub is flavor on top of the wine. served with grilled asparagus and real garlic toast (crushed garlic into butter/evoo and fresh chopped italian parsley, in a saucepan and cooked very low to infuse the garlic into the fats/oils) then brush on top of grilled bread (costco baguettes sliced open face). a small amount of wine goes a long way so no need to drown the flank in a bottle of wine. a glass or two is more than enough.I typically dry rub flank steak but am thinking of marinating instead. Any opinions?
Going to copy this one looks pretty good to me. Let us know what you think of it.I found this marinade on Carlsbadcraving.com. Going to try it tonight.
1 1/2 -2 pounds flank steak
1/2 cup olive oil
1/3 cup reduced sodium soy sauce
1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons brown sugar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 TBS EACH onion powder, garlic powder
1 tsp EACH paprika, pepper, red pepper flakes, dried dill weed
1/2 tsp EACH dried oregano, dried rosemary, ground coriander
will try to remember to add pictures…..
I use the GS to marinade veggies, mushroom, and chicken.Good Season's zesty Italian makes a great flavorful marinade take the dry mix and add vinegar and oil etc. as per instructions , I use canola oil . I use this Good Seasons as a marinade for striploins ads a little extra , unfortunately haven't had any since the border closure as it is only available in USA .