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Posts Tagged ‘barbecued flank steak’

Division of labor – that’s what I call it. In this household, I marinate the meat and he, the hubby, grills it. Works out pretty well as long as the meat being grilled is not chicken. My kids claim they have iron stomachs because of their dad’s barbecued chicken. For some reason my hubby either serves us chicken that has been grilled to a perfect black or chicken that can still walk. Fish, scallops, prawns, steaks, burgers, roasts, and even turkeys have been successfully grilled by him, but oddly there seems to be no in between mode when it comes to chicken.

So here’s a yummy recipe for grilled flank steak! The marinade would also work with other cuts of beef, such as hanger or skirt steak, or with other types of meat – even chicken! Enjoy!

Fajita-Worthy Grilled Flank Steak
Adapted from a recipe by Alton Brown

Ingredients:
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in half
2 large garlic cloves
1/4 cup lime juice
12 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar
2 pounds flank steak

Directions:
1. In a blender, put oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree mixture.
2. Put flank steak in a large Ziploc-type bag and pour marinade over it. Make sure marinade covers meat thoroughly. Seal bag, removing as much air as possible and refrigerate for at least one hour in refrigerator.
3. Remove steak from bag letting marinade drain off. If a lot of marinade is on the meat, gently pat it with paper towels.
4. Cook steak on hot grill for a couple of minutes on each side. Don’t overcook flank steak or it will become tough. When finished cooking, wrap meat in aluminum foil and let sit for 15 minutes.
5. Remove meat from foil, reserving foil and juices. Slice meat thinly across the grain. Return to foil pouch and toss with juice.
6. To serve as fajitas, serve meat with grilled onions, grilled peppers, and tortillas.

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