New Flank Steak Marinade

[jeepdad]

I don't remember where I got this recipe but have been wanting to try it. So, I pulled a couple flanks out of the freezer and let them thaw. Then prepared the marinade and letting them sit overnight in the fridge. Will grill tomorrow evening for dinner.

The recipe calls for Creole mustard...never heard of it. So, I googled it and found a very simple recipe below. Will post updates.

--jeepdad









GRILLED FLANK STEAK WITH HONEY HORSERADISH SAUCE

Ingredients:
1 choice flank steak

For the Marinade:
3/4 cup good red wine
1/2 cup low-sodium soy sauce
2 Tbs. Creole mustard
3 Tbs. olive or salad oil
2 Tbs. garlic, minced
2 Tbs. clover honey
1 onion, peeled and diced
Ground black pepper
3 Tbs. horseradish

Creole Mustard

•6 tablespoons Dijon mustard
•1/2 teaspoon Worcestershire sauce
•Tabasco sauce or hot sauce


1. Combine all ingredients except the flank steak and horseradish in a large resealable plastic bag.
2. Add steak to bag and reseal; refrigerate 4 to 6 hours.
3. Remove steak from bag and pat dry.
4. Place marinade in a saucepan. Add horseradish, bring to a boil over moderate heat and reduce to a simmer for 15 minute.
5. Strain if desired, or serve chunky-style.
6. Preheat grill to 350 degrees (moderate high heat).
7. Spray steak with nonstick cooking spray.
8. Grill steak about 6 to 7 minutes on each side for medium-rare. Transfer steak to a plate and let rest 5 minutes before carving.
9. Cut steak across the grain into thin slices.

Serve with roasted red potatoes and drizzle with the sauce.

[Canadian Bacon]

Sounds tasty Jeepdad,i like all those cloves of Garlic.
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[enjkuck]

Looking foward to the final pics.
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[Bunqui]

jeepdad, Good looking meal you got there. Way to go.
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[jeepdad]

AFter the flanks had set in the marinade overnight.


Put the marinade on to bring to a boil then simmer for 15 mins.


After it simmered for 15 mins then I strained out the chunks. I wanted to try the sauce this time and If I like it then keep the chunks in next time.


on the grill for 12-15 mins.


Done and resting for 5 mins.


Cut up.


Had flank with twice baked taters.

All in all I think I would tweak the recipe next time. It had a good flavor. I think I would reduce the soy and add more horseradish and hot sauce.

--jeepdad

[k.a.m.]

jeepdad, awesome looking meal If I had those flanks and about six corn torts I would be a happy camper. Nicely done my man
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[jawquin]

jeepdad, those flank steaks look delicious. Geat marinade. I will have to keep those in mind. Them taters look great too.
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[mgwerks]

Quite similar to my London Broil recipe, but I toss in seve3ral green onions, cut into rings.
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[Big Bears BBQ]

That looks good all sliced up .................

[Guv]

The steaks look really good as do the twice baked potatoes.

[Jeffro]

THAT LOOKS GREAT!!!!!!!
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[SauceBoss]

looks great! This spanish place down from where I live actually has a marinade similar to that. Tasty stuff!!


BTW....GO SKINS!!!
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[sizzler]

@ jeepdad

I tried your recipe and it was really gorgeous. This marinade is a real hitter.

See some pics of it starting at: http://www.facebook.com/photo.php?pid=486542&l=3b14dcfc75&id=1514611952
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Alain

Life is BBQ, everything before and after is just waiting.
http://www.facebook.com/album.php?aid=23725&id=1514611952&l=54284b23fb

[jeepdad]

Alain, Glad you liked it. Nicely done on the pics the flank looked awesome. Thanks for sharing.

--jeepdad

[sizzler]

Its only hard to explain my butcher what kind of meat I need. These cuts (flank, skirt, brisket) are only used for cooking and making soup over here.
Only thing they have readily available are spareribs. Sometimes it also helps when I show him a picture of the type of meat I need.
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Alain

Life is BBQ, everything before and after is just waiting.
http://www.facebook.com/album.php?aid=23725&id=1514611952&l=54284b23fb

[jeepdad]

Alain, Over time if you work with the same butcher time after time you can train him to provide the types of cuts you want. Especially if you give him a bite of the fnished product!
--jeepdad

[sizzler]

That's what I'm planning to do. He still cannot believe that I smoked the 4 pork butts for 12 hours last weekend and how it turned out.
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So long
Alain

Life is BBQ, everything before and after is just waiting.
http://www.facebook.com/album.php?aid=23725&id=1514611952&l=54284b23fb

[SoCal John]

Nice looking flank steaks! I like them for fajitas with sauted onions and peppers and guacomole in a tortilla.
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