Monday, August 07, 2006
Broiled Flank Steak
America’s Quick Cuisine Copyright 2004
1 clove garlic, minced or pressed
1/3 cup salad oil
3 tablespoons red wine vinegar
2 teaspoons each Worcestershire, soy sauce, and dry mustard
¼ teaspoon pepper
few drops of liquid hot pepper seasoning
1 to 1 ½ pounds flank steak, trimmed of fat
1. In a shallow dish, mix garlic, oil, vinegar, Worcestershire, soy sauce, mustard, pepper and hot pepper seasoning. Place steak in dish; turn to coat with marinade. Let stand for 30 minutes, turning over several times. I marinated this overnight.
2. Remove steak from marinade; drain briefly, reserving marinade. Place steak on lightly greased rack of a broiler pan. Pour marinade into a small pan and bring to a boil over high heat. Broil steak about 4 inches below heat, turning once and basting several times with marinade, until done to your liking; cut to test (8 to 10 minutes for rare). I grilled mine.
3. To serve, cut steak across the grain into thin, slanting slices.
Makes 4 to 6 servings.
This was rather basic. I think I have an almost identical recipe in the Ugly Binder that I've made a few times. It enhances the meat but it doesn't overpower it. It was too hot to make anything complicated when I made this so that's why I chose this recipe.
Well, actually this wasn't the recipe I chose but I didn't realize it until I after I made it. I got confused. There was actually another similar recipe I was planning on making but, well if you saw the explosion of cookbooks in my spare room, you might understand how I get confused. It wasn't until a few days after I made this that I figured out that I used the wrong recipe.
I don't know what to serve at my cookout this year and it's now less than 2 weeks away. Usually I do burgers, dogs and something else grilled for the main dishes. So far that something else has been chicken every year. I was going to grill shrimp but now I'm avoiding shellfish since my son wasn't tested for shellfish and I really don't want to find out he's allergic to that too. Red meat is expensive but I could do the Beef Kabobs with Oriental Sauce. As much as I absolutely love the Easy Italian Spiced Pork, I don't think anyone generally gets excited about pork unless it's ribs (too expensive for large crowd) or smoked pork (and although I have a new, unused smoker, I've run out of time to experiment with it before the cookout). It will probably be chicken again. I can always use one of the chicken marinade recipes I've tried.
Question of the Day: Does anyone have any ideas on what other meat I could serve at our cookout?