I still have my mom’s original electric knife from when I was a kid. And, slicing the steak is just as special as the recipe. The tradition has continued with our family – this is the meal I make for my husband’s birthday every year, which is my own special way of connecting my mom to my own family today. Mom would make this only for our birthdays growing up, because she said the olive oil was too expensive for us to use in an everyday recipe. Making this takes me right back to my childhood – the aroma of sizzling steak, the tangy sauce that I would slurp up with a spoon. While the proportions are important, you can multiply these recipes to accommodate the amount of meat or poultry you need to prepare.This flank steak is the family recipe that I most closely associate with my mom. Here are some general recipes for other marinades. MORE: More than a Dozen Ways to Make Dump Chicken-Updated!.Store unused marinade (that has not come in contact with raw meat) in the refrigerator for six weeks.To serve, thinly slice against the grain on the diagonal.Grill steak for 7 to 8 minutes per side to no more than “medium” or 145° F on a quality instant-read thermometer, like this Thermopop (please, no more well done than medium, or you will be disappointed). Place flank steak in a large plastic zipper bag, pour marinade over, zip, and refrigerate for at least 8 hours (if possible, two days is ideal), turning occasionally to keep the marinade well distributed. In a bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger, and pepper.They’ll Think It’s Filet Mignon Ingredients However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.
If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it. And the longer the meat or poultry sits in and absorbs that marinade, the more tender it will be. Even more, the combination of acid, oil, herbs and spice enhances the flavor. The acid is the key ingredient as it helps to break down the tough connective tissue in meats and poultry, making it super tender.
#Flank steak recipes how to#
And that’s a problem I know how to fix.Ī marinade is a combination of three basic components: acid (vinegar, wine, citrus, soy sauce, coffee) spices, and oil. What I am buying is flank steak. It comes with no seasonings or marinade. London Broil is a beef dish made by broiling marinated beef, then cutting it across the grain into thin strips. Apparently, my store is unaware that there is no cut of beef called “London Broil.” That refers to a preparation method. Well, not exactly, because it does not have all the fat of a filet, but so flavorful and so tender, some say it’s even better than filet.īut first, let’s clear up something. I know how to prepare cheap flank steak or any other tough cut of beef so it passes for filet mignon. You may wonder why I load up my freezer when it goes on sale, and quite often for about $5 a pound. From time to time my supermarket runs a special on a cut of beef labeled, “London Broil.” It’s a very lean piece of meat, about 1 1/2 inches thick, and tough as shoe leather.
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