Garlic Soy & Rosemary Marinated Flank Steak

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Flank

The flank is that portion of the hind quarter which is separated from the loin by a straight cut passing approximately parallel to the lumbar back bones (lumbar vertebrae) beginning in close proximity to or through the flank lymph node (prefemoral) and from the plate by a cut passing between the 12th and 13th rib and cartilage.

Resource: Canadian Beef 

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BIC_logo* One of my favorite sites for referencing all things Beef. Super friendly user site*

Flank is a great tasty marinating cut of beef and perfect for the grill. It is also a more economical cut of beef. Being budget friendly makes this an ideal meal for our family. Which is a darn good thing since my furnace broke last night while it is -30 and I am writing this recipe from a Starbucks. (*Dude is coming to fix today but damn those furnace thingys are expensive)

Ingredients

  • 2 lbs Flank Steak
  • 1 cup Soy Sauce
  • 1/2 cup Rice Wine Vinegar
  • 1/4 cup Fresh Rosemary finely chopped
  • 2 tablespoons Minced Garlic
  • 2 tablespoons Sorghum Molasses
  • 1 tablespoon Granulated Onion Powder
  • 1 tablespoon Freshly Ground Butcher Grind Black Pepper

Mix all of the marinade ingredients together. Place flank steak into a 1 gallon Ziploc bag. Pour marinade over flank steak. Seal bag removing as much air as possible.

Marinate overnight in fridge turning bag over a couple of times to ensure even distribution of the marinade.

 

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http://divaq.ca/

 

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Preheat grill to medium high heat.

Remove Flank steak from marinade. Discard remaining marinade. Grill flank steak to rare/ medium rare (120F-130F). Remove from grill and rest for 10 minutes.  Flank steak must be cut across the grain when serving.  I like to sprinkle the slices with a really good kosher or sea salt just prior to serving.

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We served ours with a really nice crisp broccoli slaw. The next day I made sandwiches out of the remaining flank with herbed focaccia. It was delicious.

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