The Right Beef Steak

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 6

To ensure your flank steak is especially juicy and tender after grilling, marinate it overnight in a mixture of vegetable oil, red wine vinegar, Dijon mustard, and a handful of fresh herbs—oregano, parsley, and rosemary—which together impart a wonderful flavor. Don't discard the marinade once you place the steak on the grill. It makes a wonderful sauce, which you can brush onto the flank steak immediately after removing it from the grill. Grill the steak to medium-rare, then let it rest for a few minutes. To serve, slice thinly across the grain.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg flank steak
1/2 cup canola oil, plus extra for greasing the grill grate
1/4 cup red wine vinegar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped fresh oregano
1 tsp chopped fresh parsley
1 teaspoon chopped fresh rosemary
A few drops of Worcestershire sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, wine vinegar, oregano, rosemary

Cooking the dish according to the recipe:

To prepare the marinadeIn a food processor, combine the canola oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire sauce and some salt and black pepper and pulse until evenly distributed.
Place the steaks in a zip-lock bag, pour the marinade over them and let marinate for at least 30 minutes or overnight.

Before grilling, remove the steaks from the bag and pour the remaining marinade into a small saucepan. Bring the marinade to a boil, reduce the heat, and simmer for 2-3 minutes. Brush the steaks with this sauce as soon as they come off the grill.
Preheat a gas or charcoal grill to high heat. Lightly oil the grates, then place the steaks on the hottest zone of the grill. Depending on the thickness of the steaks and the grill temperature, cook the steaks for about 3 minutes per side for medium-rare (flank steaks are best cooked to medium-rare). Remove the steaks from the grill, brush with sauce, and let them rest for 5-7 minutes.

Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)

Categories:

recipe / Backyard Recipes / Summer dishes / Main courses / Meat / Grill, barbecue / Grilled steaks / Grilled meat /