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Tuesday, June 19, 2012

GRILLED MARINATED FLANK STEAK AND GRILLED VEGGIES 
INGREDIENTS NEEDED FOR FLANK STEAK MARINADE
1/4 CUP OLIVE OIL, 1/4 CUP SOY SAUCE, 2 TBSPS RED WINE VINEGAR OR SHERRY COOKING WINE, 1 TSP DIJON MUSTARD, 4 CLOVES OF FRESH CRUSHED GARLIC, 1/4 CUP BROWN SUGAR, 1TSP FRESH GROUND BLACK PEPPER, 1 WHOLE FLANK STEAK 
(ABOUT 1 1/2-2 POUNDS) AND SALT TO TASTE.
ADD ALL INGREDIENTS, EXCEPT THE FLANK STEAK AND SALT, INTO A LARGE ZIP TOP FREEZER BAG. SEAL AND SHAKE TO COMBINE. ADD THE FLANK STEAK AND RESEAL THE BAG, SQUEEZING OUT MOST OF THE AIR. REFRIGERATE OVERNIGHT.
REMOVE THE FLANK STEAK FROM THE MARINADE 15 MINUTES PRIOR TO COOKING.  THE LEFTOVER MARINADE CAN BE WARMED IN A SAUCEPAN AND SERVED WITH THE COOKED STEAK. SEASON BOTH SIDES OF THE STEAK AGAIN WITH SALT AND FRESHLY GROUND PEPPER TO TASTE. LET SIT OUT AT ROOM TEMPERATURE FOR 15 MINUTES. PREHEAT THE GRILL. GRILL OVER LOW HEAT TURING OVER ONE TIME. BEST IF IT IS PINK IN THE MIDDLE BUT SOME LIKE IT REALLY RARE. 10-15 MINUTES TOTAL. DON'T OVER COOK IT!! I CUT THE STEAK IN THE MIDDLE WHEN IT IS ALMOST DONE TO MAKE SURE I HAVE DESIRED DONENESS. TRANSFER TO A PLATE A LET REST A FEW MINUTES BEFORE CUTTING INTO THIN SLICES ACROSS THE GRAIN.
'THE BEST' GRILLED MARINATED FLANK STEAK.....YUMMO!


INGREDIENTS NEEDED FOR GRILLED VEGGIES
 OLIVE OIL TO COAT VEGGIES, MONTREAL CHICKEN OR STEAK SEASONING TO TASTE...I LIKE LOTS OF IT! ONE ZUCCHINI, ONE EACH OF YELLOW, GREEN, AND RED BELL PEPPERS, ONE LARGE ONION, AND 3 CLOVES OF FRESH CRUSHED GARLIC
CUT ALL INGREDIENTS AND MIX WITH OLIVE OIL AND MC'CORMICKS MONTREAL CHICKEN OR STEAK SPICE IN A LARGE BOWL
PLACE ON GRILL PANS IN ONE LAYER AND GRILL ON LOW HEAT OR PUT ON TOP RACK IF GRILLING WITH COALS (DO NOT PUT GRILL LID DOWN OR YOU MIGHT START A FIRE WITH THE OLIVE OIL AND BURN YOUR VEGGIES)
AND VIOLA GRILLED YUMMY VEGGIES! ENJOY!!

1 comment:

tracey_l_hires said...

Can't wait to cook this:)