Rediscovering a favorite recipe: grilled flank steak

Some recipes are tried once or twice and then sit in the computer file or recipe box, often never to be used again. Some are delicious, but still tucked away, until someone reminds you he has been thinking about that meal.

This happened when Fred thought about the grilled flank steak I fixed with a delicious marinade, making it the last time a few years ago. How about Father’s Day this year? We forgot about it until last week, when out-of-town family arrived with steaks in hand and I was reminded you can never celebrate Father’s Day too many times. So, last weekend, we celebrated Father’s Day again, and I must say it was well-deserved and delicious.

ASIAN GRILLED STEAK

MARINADE

1/2 cup dry red wine

2 Tbsp. sherry (do not use cooking sherry — better to omit altogether if you don’t want to purchase.)

1 Tbsp. dark roasted sesame seed oil (a staple in my pantry)

1 Tbsp. rice vinegar (another staple)

1 Tbsp. lower sodium, naturally brewed soy sauce

3 garlic gloves, minced

3 tsp fresh ginger, finely minced (fresh is a MUST)

 

Mix marinade ingredients together, place 1 1/2 pounds flank steak (boneless beef sirloin cut an inch thick or culotte steaks) in zip food bag, pour marinade over, close bag and set in bowl or pan. Marinate in fridge for about 8 hours.

Halve or quarter green, red, yellow or orange bell peppers,

Slice yellow and/or green zucchini lengthwise and about 1-inch thick,

Sweet onions, cut into thick slices

When ready to prepare dinner, get grill ready, with medium hot coals or medium temp on gas grill. Remove steak from marinade and place on clean grill with rack greased before heating. Only turn the steak over once, brush with marinade before turning and discard rest of leftover marinade. The key to grilling meat of any kind is a meat thermometer to keep it safe and delicious. We prefer between medium rare and medium. At 145 degrees, I remove it from fire, cover with foil and let set about 15 minutes for juices to absorb into the meat, and it becomes a light pink inside. Some prefer rare, and that’s up to you.

Grilled vegetables go well with this dish. We enjoy grilled red, orange/yellow, and green peppers, thick slices of sweet onion and thick slices and zucchini.

Since apricots are still available (not for much longer), I served greens with slices of fresh apricots and sliced onions. Add any other veggies of your choice. Fresh-made apricot vinaigrette is delicious and easy to make to finish this salad. After thinking about it, I’ll add some jicama and perhaps toasted pecans or almonds on top.

 

APRICOT VINAIGRETTE

3 apricots (flexible here, depending on size of apricots — maybe two giant ones or four tiny ones)

1 to 2 cloves garlic, chopped

2 tsp honey

2 Tbsp. rice vinegar (another staple)

1/4 cup olive oil

1 tsp Dijon mustard (optional)

1 1/2 Tbsp. chopped fresh basil (or to taste) 

Toss all but oil and basil in blender, blend, then slowly drizzle oil in to a creamy texture. Fold in basil. Drizzle over a bed of beautiful dark greens topped with sliced apricots, strips of jicama and onion. For a final addition, next time I will add toasted pecans, almonds or pinon nuts. Funny how I never thought about the nuts before, but it just came to me. We love this dressing and have made it with peaches as well. The vinegar keeps the dressing from turning dark and is good for a few days.

If there are any leftovers, add cut-up leftover vegetables and steak strips to cold pasta for a cool summer salad served on any leftover greens! Or heat it all up for lettuce wraps.

 

Note: I made extra marinade, freezing in one-batch containers. 


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