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jeepdad BBQ All Star

Joined: 21 Sep 2008 Posts: 5569 Location: Stafford, Virginia (Transplanted Tarheel)
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Posted: Jun 15 2009 Post subject: New Flank Steak Marinade |
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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. |
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Canadian Bacon BBQ Super All Star

Joined: 06 Sep 2007 Posts: 13550 Location: Mississauga ON Canada
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Posted: Jun 15 2009 Post subject: |
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Sounds tasty Jeepdad,i like all those cloves of Garlic. _________________ Horizon Offset (Marshall RD Special)
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enjkuck BBQ Fan
Joined: 05 Mar 2008 Posts: 336 Location: Madera, Ca
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Posted: Jun 15 2009 Post subject: |
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Looking foward to the final pics. _________________ Traeger 124, 125 |
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Bunqui BBQ Pro

Joined: 13 Mar 2009 Posts: 770 Location: Hattiesburg, Mississippi
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Posted: Jun 16 2009 Post subject: |
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jeepdad, Good looking meal you got there. Way to go.  _________________ CharGriller 5050 w/ SFB
Cooking with gas and blowing Smoke
Weber Smokey Joe
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jeepdad BBQ All Star

Joined: 21 Sep 2008 Posts: 5569 Location: Stafford, Virginia (Transplanted Tarheel)
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Posted: Jun 16 2009 Post subject: |
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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 |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Jun 16 2009 Post subject: |
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jeepdad, awesome looking meal If I had those flanks and about six corn torts I would be a happy camper. Nicely done my man  _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
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jawquin BBQ Fan

Joined: 22 Feb 2009 Posts: 172 Location: Quincy, IN
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Posted: Jun 16 2009 Post subject: |
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jeepdad, those flank steaks look delicious. Geat marinade. I will have to keep those in mind. Them taters look great too.  _________________ Traeger 070
Char Griller 3000
Traeger 022 |
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mgwerks BBQ Pro

Joined: 18 Sep 2008 Posts: 540 Location: Texas Hill Country
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Posted: Jun 18 2009 Post subject: |
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Quite similar to my London Broil recipe, but I toss in seve3ral green onions, cut into rings. _________________ Visit my cooking blog. |
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Big Bears BBQ BBQ Super Pro
Joined: 26 Jul 2008 Posts: 1184 Location: Hillsdale,Mich.
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Posted: Jun 19 2009 Post subject: |
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That looks good all sliced up ................. |
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Guv Newbie

Joined: 14 Jun 2009 Posts: 36 Location: Philadelphia, PA
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Posted: Jun 19 2009 Post subject: |
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The steaks look really good as do the twice baked potatoes. |
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Jeffro BBQ Fan

Joined: 29 May 2007 Posts: 171 Location: Corinth, MS
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Posted: Jun 30 2009 Post subject: |
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THAT LOOKS GREAT!!!!!!! _________________ Pigs-R-Us
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SauceBoss BBQ Fan

Joined: 27 Dec 2005 Posts: 144 Location: Orlando, FL
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Posted: Jul 25 2009 Post subject: |
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looks great! This spanish place down from where I live actually has a marinade similar to that. Tasty stuff!!
BTW....GO SKINS!!! _________________ Love the Sauce and Hail to the Redskins!  |
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sizzler

Joined: 01 Sep 2009 Posts: 18 Location: Saarburg, Germany
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jeepdad BBQ All Star

Joined: 21 Sep 2008 Posts: 5569 Location: Stafford, Virginia (Transplanted Tarheel)
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Posted: Sep 04 2009 Post subject: |
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Alain, Glad you liked it. Nicely done on the pics the flank looked awesome. Thanks for sharing.
--jeepdad |
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sizzler

Joined: 01 Sep 2009 Posts: 18 Location: Saarburg, Germany
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Posted: Sep 04 2009 Post subject: |
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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.  _________________ So long
Alain
Life is BBQ, everything before and after is just waiting.
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jeepdad BBQ All Star

Joined: 21 Sep 2008 Posts: 5569 Location: Stafford, Virginia (Transplanted Tarheel)
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Posted: Sep 04 2009 Post subject: |
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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 |
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sizzler

Joined: 01 Sep 2009 Posts: 18 Location: Saarburg, Germany
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SoCal John BBQ Fan
Joined: 11 Apr 2009 Posts: 126 Location: Carlsbad, CA
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Posted: Sep 09 2009 Post subject: |
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Nice looking flank steaks! I like them for fajitas with sauted onions and peppers and guacomole in a tortilla. _________________ Horizon 20" Ranger
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