Julie from Cliff Drysdale Tennis was our house guest last week. She said she needed just a little help with cooking up some dinners when entertaining. I served this grilled marinated flank steak dinner and she thought it was quite good. So Julie this blog is for you . Hope that it will help.
Flank steak was once a cheap cut of meat until someone discovered that all you had to do was marinate it. Now the steak is not cheap , but it is still economical. You just have to know how to prepare it.
The marinade I use is from a friend that taught me a lot about cooking. Cile moved to Wilkinson County when her husband became the new dentist there. They were both from Baton Rouge, La. Man she could cook!! Being from a small country town I knew nothing about a roux or any other Cajun cooking recipe. Everything she made was fantastic. I take no credit for this. Try this with flank steak, rib eyes, chicken or I have even marinated pork chops and you will get rave reviews from your guests.
Take a gallon ziplock bag and put in a medium bowl. Fold down the top around the bowl. Now you can mix the ingredients in the bag and save on clean up. Combine the following ingredients in the bag and mix well. Marinate the meat 8 hours or overnight. Take out for at least 30 minutes before grilling to reach room temperature. Follow grilling directions for your particular type of grill. For the Big Green Egg you should cook for 6 minutes on each side at 350 degrees. This steak is good only cooked at medium rare to rare. Do not cook well done. Trust me that is great right off the grill or try it cold on a salad. The steak in the photo made 7 servings. Let it rest for 10 minutes before cutting. This will keep all the juices inside the steak and make it nice and moist.
- 1/3 c. of lemon juice
- 2 T dry mustard
- 1/4 t salt
- 1 T pepper (tablespoon is correct)
- 1/2 c. wine vinegar
- 1/4 c. Lea & Perrin Sauce
- 1 1/2 c. oil
- 1/2 c. Soy sauce
- 2 cloves garlic peeled and cut in half
Combine all ingredients and shake. Use for marinade for steak, flank, rib eye. Marinate for at least 8 hours.
Headlights are needed when you grill in the dark.
So here it is for you Julie. Now you can entertain your guests. Enjoy!
The Teacher Cooks