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Grilled Marinated Flank Steak

January 30, 2016

Okay, so I think I have postesimilar version of this marinade in about 5 different posts, I have a Grilled Marinated Flank Steak with Chimichurri Butter and Frites. I have Steak Tacos with a Tomatillo Salsa. And if we are throwing it way back, I think one of my original posts for this blog that has probably  since deleted was this steak and marinade with fried green tomatoes. Mmmmm, now I want fried green tomatoes.

Anyway, this marinade is a crowd pleaser and is almost certainly sure to make your guests super happy! If you’re looking at earlier links with this marinade, this one is a little less wasteful on ingredients. I think some may have used a giant container of Tiger sauce, more orange juice and even more waste. If you feel like I have cheated you, I am sorry. But here you go! My official version! Although they’re all yummy and you already love me! ;)

We ate this cut of steak with AH-MAZING tacos that my husband decided warranted my very own taco truck. Which is great, since there aren’t millions of those. But these tacos were delish! I will get that entry up soon. But I had to get this out first so I could have the link in the other one! Dang it! And also, now I can stop typing these instructions with every variation I use this meat for! Here’s to small victories!!!

 

2- 2 ½  lbs flank steak

5 oz bottle Tiger Sauce

½ cup orange juice

¼ cup lime juice

¼ cup brown sugar

2 tbsp soy sauce

2 tbsp Worcestershire sauce

2 tbsp garlic paste (or crushed, minced, pressed garlic)

1 tsp red pepper flakes

1 tsp salt

 

  1. In a large heavy duty gallon zip lock bag, combine all of the above listed ingredients, except for the steak.

  2. Give the ingredients a shake or a stir. If you’re shaking, maybe seal the bag. ;)

  3. Add the flank steak to the bag.

  4. The next part is a little strange, but bear with me! If you have a vacuum sealer, great, you’re ahead of me! If you don’t we are going to try to suck the air out of the bag here.

 

(No, not really we. It is the collective we. Like when my husband says we should clean the toilets today. Or “we” should reorganize the kids’ closets. “We”, no really WE this time, are kind of an OCD family!) The reason you want to remove as much of the air as possible is because it helps to really infuse the meat with flavor! Professional chefs to di it super speedy infuse meats and vegetables with flavor.

  1. Pinch the seal of the bag closed all but an inch. Then you basically put your mouth over the hole and suck out as much air as you can. Keep an eye on the marinade liquid. As you remove the air, it’ll begin to creep up the bag. Stop please, before you are drinking it. J

  2. I am a huge fan over marinating over night! If you’re planning ahead, just do it! If you forget, do it that morning (the morning of). And if you’re a super slacker, or last minute planning then (in absolute dire straits) you can “get away with” 3-5 hours. But the longer you marinate, the better the flavor and the more tender the meat.

  3. Place the meat in the fridge OVERNIGHT or until you’re ready to prep.

  4. Okay, we’ve gotten through what should have been a 1 bullet point instruction on how to marinade. And now you’re ready to grill!!!

  5. Remove your meat from the bag and fire up that grill! Keep it at a medium temperature, 350-400 ish degrees. If you’re looking for a medium rare cook, you will cook it roughly 7-8 minutes per side. It always helps to use a meat thermometer when trying to verify the internal temperature and/or cook. (125-130 for rare, 140 for medium rare and 150 for medium)

  6. Remove the steak from heat and cover with foil on your cutting board for 5-10 minutes while the meat rests. This allows the meat to retain all its juicy and delicious flavor! If you cut it asap, its going to look like your beautiful steak is crying and bleeding all over the cutting board. Sadsies, no one wants that!

  7. When you get ready to slice it, slice against the grain! All of those lines and fibers in the steak are what I am referring to as the “grain”. By cutting against/across it, you’re ensuring each bit is more tender. If you follow its path, the bites will be a bit, um, chewier. Sadsies again!

Serve with grilled vegetables, frites, one of my delicious taco recipes or whatever you choose!

Enjoy!

 

 

 

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