Grilled Flank Steak
I should buy flank steak more. It's so easy to make, versatile and no real waste. This recipe turned out easy and the leftovers made some yummy sandwiches.
Photo: Steak rubbed with a touch of olive oil and the herb mixture waiting to be smeared on.
Photo: Steak rubbed.
Photo: Steak in marinade. I did not completely submerge the meat.
Okay, pictures here are not my forte! It was a wonderful, juicy and flavorful steak. I served it simply with just some roasted red skinned potatoes.
Grilled Flank Steak w Herbs
1 pound flank steak, or a bit more
Olive Oil
1/4 cup worchestershire
1/2 cup red wine
For the rub chop together:
Garlic cloves
Fresh parley
Thyme
Add cracked black pepper
Rub the steak lightly with olive oil and then rub the herb mix onto the steak. Mix the wine and worchestershire together as the marinade. Pour the marinade around the steak checking to be sure some of it goes under the steak too. Let sit about 3 hours, in the fridge, turning occassionally.
Grill about 5 minutes per side over medium-high heat. Remove from heat and let rest for about 5 minutes. Slice across the grain for tender juicy slices.
Note: No salt is needed in this recipe because the worchestershire has plenty of salt.
Horseradish mayonaise with a touch of dijon mixed in, rub on the inside of the baguette
Lay cold steak slices on the baguette and eat.
A tomato or two is great, maybe some leaf lettuce, but the steak and baguette alone is just perfect.
Photo: Steak rubbed with a touch of olive oil and the herb mixture waiting to be smeared on.
Photo: Steak rubbed.
Photo: Steak in marinade. I did not completely submerge the meat.
Okay, pictures here are not my forte! It was a wonderful, juicy and flavorful steak. I served it simply with just some roasted red skinned potatoes.
Grilled Flank Steak w Herbs
1 pound flank steak, or a bit more
Olive Oil
1/4 cup worchestershire
1/2 cup red wine
For the rub chop together:
Garlic cloves
Fresh parley
Thyme
Add cracked black pepper
Rub the steak lightly with olive oil and then rub the herb mix onto the steak. Mix the wine and worchestershire together as the marinade. Pour the marinade around the steak checking to be sure some of it goes under the steak too. Let sit about 3 hours, in the fridge, turning occassionally.
Grill about 5 minutes per side over medium-high heat. Remove from heat and let rest for about 5 minutes. Slice across the grain for tender juicy slices.
Note: No salt is needed in this recipe because the worchestershire has plenty of salt.
Leftover Sandwiches:
Crusty baguette, sliced open, some bread removed, quick brush of olive oil and toasted lightlyHorseradish mayonaise with a touch of dijon mixed in, rub on the inside of the baguette
Lay cold steak slices on the baguette and eat.
A tomato or two is great, maybe some leaf lettuce, but the steak and baguette alone is just perfect.
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