lowdown wrote:
> hello all, i am looking for a marinate for flank steak, i would let it sit
> over night to 24 hours. Something where i get to use lots of garlic and
> lemon juice, not a reall big fan of the sweet stuff like teriyaki. Thanks
> everyone for their thoughts and inputs.

Lowdown, here's one of my favorites:

PERFECT FLANK STEAK

This dish is a great combination of various flavors, and well worth it.

INGREDIENTS
1 Tbs. fresh minced garlic
2 Tbs. Annato ground seeds
(Annato seeds can be found in Mexican style grocery
stores.Be careful handling these, as they will stain
whatever clothing they may touch}. Grind them in a spice mill.
1-2 Tbs. extra virgin olive oil
1-1/2 cups chopped onions
1-1/2 cups chopped green pepper
2 Tbs. ground cumin
1 cup dried black beans, picked thru and rinsed
3 cups water
1 Tbs. lightly salted butter
1 Tbs. flour
4 pcs. flank steak, 7 oz. ea. The thicker, the better.
1/2 cup pitted black olives, halved
2 Tbs. fresh parsley
1 tsp. dried oregano
1 cup shredded lettuce
8 slices Monterey Jack cheese
Picante sauce to taste

MARINATING (overnight)
In a medium sized bowl, mix the ground annato seeds, garlic, and a
little salt. Add enough olive oil to form a spreadable mixture and
spread over the meat on both sides. Wrap well, and marinate in the
refrigerator overnight.

SAUCE
Saute the onions and pepper in a little oil until tender
(about 5 mins). Add the cumin, the black beans, and the
water. Cook 1-1/4 hours over low heat, stirring occasionally.
Strain the beans and seasonings out and discard, reserving the juice.
Add to the pan the butter and flour to make a roux, stirring 3 minutes
or so.
Pour the reserved bean juice back into the roux, and as the sauce
thickens, lower the heat and cover to keep warm.
(The sauce can be made a day ahead, and re-heated prior to serving)

On a charcoal grill, cook the steaks until medium rare. Now slice each
piece the long way; almost in two (like opening a book), but not all
the way thru.
Stuff each steak with 1/4 of the olives, a little oregano, some
parsley, and some of the shredded lettuce. Now close them back up, top
the meat with slices of cheese, and
place the steaks under a broiler until the cheese is melted and nicely
browned.
ASSEMBLING
Placing the steaks on a plate, ladle the bean sauce around and atop the
meat, spreading dollops of picante sauce about the platter.
Enjoy. Go's well with dark Mexican beer.

Pierre