Man’s best friend is typically thought of as his dog. In our case, we have 3 of them. Mr. Wonderful’s dog is Abby, and I’m not sure if he’s more loyal to her or vice versa but I think he is. He sure does love that dog!
I have been experimenting with and loving flank steak lately and I know the men in our house are going to adore this recipe. Nothing like a big slab of red meat – marinated, grilled to perfection and sliced thinly across the grain to raise the levels of testosterone in a household! Speaking of, as I am making this dish, Mr. Wonderful and Conner are watching Troy for about the 9 millionth time. As a female, I can appreciate the beauty of the finely honed men in that movie, but good gosh, they will watch this thing every time it is on cable. I am with it until the prince gets slaughtered by Achilles and then, it just depresses me. I’m pretty sure Achilles would love this steak.
I played around with this marinade and think it came out doggone good!
The Ingredients of Love: Olive oil, garlic, red wine vinegar, soy sauce, honey, black pepper, orange, 2 lbs. flank steak
Place 1/3 c. olive oil, 2 garlic, 2 T. red wine vinegar, 1/4 c. soy sauce, 1/4 c. honey, 1/2 orange, zested and juiced, 1/2 t. freshly ground black pepper, and 1/4 t. salt into a bowl.
Grate the rind of 1/2 an orange and squeeze its juice into the bowl. Be careful not to grate too deeply into the orange white pith. The white pith on any citrus fruit is usually bitter.
I am not sure about that brown spot on my orange…it really wasn’t a bad orange, just ugly to look at.
Whisk ingredients until mixed well.
Take a sharp knife and score the surface of your flank steak about 1/4 inch deep in several places across your steak.
Place your flank steak into a ziploc gallon bag and pour marinade over. Squish the steak and the marinade around until everything is well-coated. Place the bag on a plate in case of leakage and put in your refrigerator to marinade for at least 2 hours or overnite.
Remove your steak from the bag. Pat it dry with a paper towel and season it well on both sides with kosher salt and freshly ground black pepper. Remember, it may look like a alot of seasoning, but it’s a lot of meat.
Next time I’ll go heavier on the cracked black pepper and lighter on the salt.
Now send your favorite grill man out to the BBQ with your flank steak. If you can’t use the grill, a cast iron skillet works nicely also. IMPORTANT: this is not a well-done type of meat. If you overcook this cut of meat, it’s not very tender. It is best served medium or medium rare. You only want to cook this on a very hot grill for about 4-6 minutes per side. I lean towards the 4 minute time frame. I am not afraid of pink meat! It’s where all the flavor is baby! This is what it looks like fresh off the grill.
Please pay attention! NEVER slice into meat directly off the grill. You need to let your meat rest for 5-10 minutes to let the juices redistribute through the meat before you cut into it. Otherwise, you’ll end up with a platter full of juice that is not in your steak! Tent it with some tin foil to keep warm and don’t touch it until 5-10 minutes have passed.
Those are not my hairy arms…those are Mr. Wonderful’s! Now important again! You want to slice this meat at an angle and across the grain! The grain are the lines going across your steak. You want to slice a 90 degree angle across them.
This makes it more tender to eat and looks pretty. At this point in time, all the Troy watchers in the house will follow the platter to the kitchen counter, and forget about the slaughter happening on the tv screen. There is juicy wonderful steak awaiting them and that comes first!
Shortly after we ate, I turned Troy off, turned on Marley & Me and became a blubbering fool at the end…I wonder if the Troy watchers wonder why we girls do these things?
Marinated Grilled Flank Steak
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/4 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
1/2 Orange – juice & zest
2 pounds flank steak
Freshly ground pepper
2 lbs. Flank Steak
Put steak in ziploc bag. Pour remaining 7 ingredients into bag and smush around the meat. Marinate in refrigerator for 2 hours or overnight. Remove from bag. Pat dry with paper towel. Season with freshly cracked black pepper (1/2 t.) and salt (1/4 t.). Grill on very hot grill, 4-6 minutes per side, flipping once. Remove to platter and loosely tent foil over to keep warm. Allow to rest 10 minutes before slicing. Slice across the grain and hold your knife diagonally. Enjoy!
(Courtesy of Katie Johnstonbaugh)
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