Thursday, July 16, 2009

Grilled Flank Steak, hidden treasures in the meat aisle.

In terms of under-rated foods, there are fewer things that get over looked more than the lowly flank steak.  While ribeyes, filets and top sirloins get all the girls and the endorsements, the flank steak is that 6th grade boy leaning up against the wall at the junior high dance waiting for puberty to hit.   ....  or something like that.

I've really grown to care for Flank Steak.  You could even say I love it.  Low fat, low cost and full of flavour, the flank steak is one of my favorite things to grill.  4 minutes a side on medium high heat, cut across the grain and on an angle, it falls apart as you eat it.  It's great on salads, in tortillas, and even better in sandwiches the next day.


Here's my favorite recipe for Flank Steak.  Enjoy and try it before summer is over.

video version -

Flank Steak Marinade. 

1/2 cup soy sauce 
1/2 cup canola oil 
2 spoonfuls of dijon mustard 
2 spoonfuls of ginger, ground or fresh (if fresh chopped finely) 
4 spoonfuls of molasses 
6 cloves of garlic, peeled and chopped 
1 spoonful sugar (or msg) 

Mix all ingredients together, and pour over steak in a bowl or deep dish. Refrigerate and let sit as long as possible, turning occasionally. Grill over high heat for 4 1/2 minutes each side. Let sit for 8-10 minutes. Cut across the grain and on an angle. 

1 comment:

  1. I haven't tried this one yet from your DVD, but I will real soon. Looks delicious