Rob Barrett Grills: Marinated flank steak
Marinated flank steak
This is it. We are in the thick of grilling season. Memorial Day is past, the solstice has come and gone, and the fireworks of the Fourth have faded. These are the fertile days of summer, and we need to enjoy the earth's bounty. Flank steak isn't the newest cut of meat around, but it's always a favorite: It's inexpensive, flavorful, relatively lean, and easy to grill. While it's really tasty with just salt and pepper, try this easy marinade for a wonderful addition to your summer grilling experience.
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 (in place of MSG)
Mix all ingredients together and pour over steak in a bowl or deep dish. Cover, refrigerate and let sit as long as possible, turning steak occasionally (ideally 3 or 4 hours). Grill over high heat for 4 minutes each side or to desired doneness. Let sit for 5 minutes.
Cut across the grain and on an angle to serve.
© 2008 Cooking for Dads
The leftovers work great the next day either for sandwiches or a salad. Enjoy and grill well.
Rob Barrett, Jr.
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