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ISO: ISO marinade for flank steak/London broil
- Thread starter pam
- Start date
In Search Of:
Look no more. I posted this many years ago at Gail's and here. Herb-Crusted Flank Steak.
NOt sure why it isn't showing up in a search. Or maybe you see this as a rub rather than a marinade. I thought someone had posted it in the T&T but here it is anyway. It's another we don't tire of and Ive never changed a thing.
HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES
Wonderful cold the next day with salsa on open face bun
Marinate the steaks one to eight hours before grilling. What to drink: A red wine with ripe fruit (such as Côtes du Rhône) or a pale ale.
Steak
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1 1/2-pound flank steaks
1 tablespoon olive oil
Tomatoes
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar
For steak:
Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
For tomatoes:
Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness,
about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter.
Spoon tomatoes with juices over steaks and serve.
Makes 6 servings.
Bon Appétit
June 2002
NOt sure why it isn't showing up in a search. Or maybe you see this as a rub rather than a marinade. I thought someone had posted it in the T&T but here it is anyway. It's another we don't tire of and Ive never changed a thing.
HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES
Wonderful cold the next day with salsa on open face bun
Marinate the steaks one to eight hours before grilling. What to drink: A red wine with ripe fruit (such as Côtes du Rhône) or a pale ale.
Steak
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1 1/2-pound flank steaks
1 tablespoon olive oil
Tomatoes
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar
For steak:
Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
For tomatoes:
Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness,
about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter.
Spoon tomatoes with juices over steaks and serve.
Makes 6 servings.
Bon Appétit
June 2002
I make this Tom Douglas flank steak. The recipe is here on Food
and Wine
http://www.foodandwine.com/recipes/grilled-flank-steak-with-soy-chile-glaze
and Wine
http://www.foodandwine.com/recipes/grilled-flank-steak-with-soy-chile-glaze
Here is Mia's recipe - it's yummy and easy, as its name: REC: Easy Flank Steak
From Mia - (I wonder where she's gone?)
I've posted this before -- but we make it at least once every 2 weeks. Easy and yummy! Easy Asian flank
1/4 tsp. minced ginger,
1/2 cup soy sauce
2 cloves minced garlic
1/2 cup sherry
1/4 cup peanut oil
Mix the above (add peanut oil last) Throw in a ziploc with flank. Refrigerate for 2 days, flipping the bag over each morning. Grill or broil ... enjoy!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=3232
From Mia - (I wonder where she's gone?)
I've posted this before -- but we make it at least once every 2 weeks. Easy and yummy! Easy Asian flank
1/4 tsp. minced ginger,
1/2 cup soy sauce
2 cloves minced garlic
1/2 cup sherry
1/4 cup peanut oil
Mix the above (add peanut oil last) Throw in a ziploc with flank. Refrigerate for 2 days, flipping the bag over each morning. Grill or broil ... enjoy!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=3232