OK so I took out one of the flank steaks from the freezer thinking I would make it for dinner last week. I was thinking it would be a great Thursday night thing to do so I found yet another marinade, can one have too many marinade ideas in their repertoire. Per usual it didn’t really turn out like that.
My mother-in-law’s 92nd birthday was Thursday so I asked her what she would like for her birthday dinner. I mentioned lobster maybe a little surf and turf she loves lobster. Every summer at some point when they are on sale she offers to buy us each a lobster. She says its so we cook them and shuck them so she can eat them. She can’t shuck them anymore, bad hands. Nope she says she wants macaroni and cheese, hotdogs and beans. Odd but that’s what we had.
Friday comes and my husband comes home from work and says lets go out to dinner. So now that is 36 hours of marinading. I’m getting a little worried now. Last night I finally started up the grill, picked a few pieces of asparagus from the garden and re-heated the last of the macaroni and cheese. It was a lovely dinner, finally.
I found and adapted the marinade recipe from Food & Wine. Adapted meaning I took the ingredients they used, I didn’t really measure anything and placed everything in a zip loc bag along with the steak and placed it in the fridge. This morning I read the instructions which was quite different from what I did so I guess you do you. I will write up the instructions according to what they wanted you to do, but my simple way worked just fine.
By reading their instructions I did none of this except make the marinade and grilled the steak. I think I will try it again using their method with the other flank steak in the freezer and see if there is a difference.
balsamic marinated flank steak
- 2 cloves garlic
- 1 tablespoon rosemary leaves
- 1 tablespoon dried oregano
- 2 tablespoons whole-grain mustard
- ½ cup balsamic vinegar
- 1 cup extra virgin olive oil
- Kosher salt and black pepper
- 3 pound flank steak
- In a blender, combine the first 5 ingredients, blend until the garlic is minced. While the blender is on slowly add the olive oil until everything is combined and creamy. Season lightly with salt and pepper.
- In a dish or bag add the steak and all but a ¼ cup of the vinaigrette on top; turn meat to coat. Cover and marinade for at least 4 hours up to 24 hours.
- Light or start your grill and oil the grates. Remove the steak from the marinade, making sure to let the excess drip off. Season with salt and pepper. Grill the steak over moderate heat. turning occasionally, until lightly charred. If using a thermometer the thickest part should read 125°F. Roughly 10-12 minutes.
- Transfer the steak to a carving board and let it rest for 5 minutes. Thinly slice the meat against the grain and serve. Passing the remaining vinaigrette at the table