well i bought this flank steak from costco and looking for a wonderful
recipe to bbq this baby with, would like to marinate it over night, thanks

"lowdown" > wrote:
> well i bought this flank steak from costco and looking for a wonderful
> recipe to bbq this baby with, would like to marinate it over night,
> thanks

Grilled Marinated Flank Steak (it's a great steak to grill or broil, but
don't overcook it or it will become very tough! - Nick)

Recipe By : Lean Italian Cooking by Anne Casale

2 teaspoons garlic -- minced
1 tablespoon grated rind of navel orange
1/2 cup fresh orange juice -- strained
2 tablespoons white wine vinegar
1/4 teaspoon cayenne pepper
1 teaspoon Dijon mustard
1 tablespoon fresh mint -- minced
OR 1 teas crumbled dried mint
1 1/2 lb flank steak -- trimmed
2 large navel oranges -- peeled & sliced thin
8 sprigs mint -- for garnish

In a shallow glass or ceramic dish [I use a large, sealable, Baggie - N],
combine garlic, orange rind, juice, vinegar, pepper, mustard, and mint. Add
steak to marinade; turn once to coat. Cover with plastic wrap and
refrigerate for at least 4 hours, turning steak twice in marinade. Remove
steak from marinade, scraping any bits of marinade clinging to meat back
into the bowl. Transfer marinade to small saucepan and bring to a boil;
reserve. Lightly grease grill rack with vegetable cooking spray [or EVOO].
Preheat charcoal grill until coals have turned a gray ashy color, or
preheat gas grill according to mfg's suggested time on high heat. Place
steak on grill 4 inches from heat source and sear 1 1/2 minutes on each
side. Brush with a little reserved marinade and continue cooking, covered
(with lid down or tented with foil), for approximately 4 minutes, brushing
frequently with marinade. (Make a little slit in center of the steak to
check for doneness. Steak should be pink inside.) Transfer to carving
board, tent with foil, and let rest for 7 minutes before slicing. Arrange
orange slices in overlapping pattern around outside of platter. Slice steak
diagonally across the grain into very thin slices. Arrange down the center
of the platter and garnish with mint. [I question brushing frequently - I'd
serve the reduced marinade on the side]

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

lowdown wrote:
>
> well i bought this flank steak from costco and looking for a wonderful
> recipe to bbq this baby with, would like to marinate it over night, thanks

I've just started to read this newsgroup. Flank steaks is one of my
favorite cuts of beef. Luckily, my local grocery store sells half-flank
steaks -- a whole flank steak is too big for one person!

Anywhoo, I usually just apply a dry rub (of any choice) to the flank
steak and pan fry/sear it with a wee bit of bubbly butter in a hot cast
iron skillet or cook over a rather hot charcoal grill. Either way, it
takes about 4 minutes (give or take) on each side for a medium rare
finish (any longer than medium rare will produce a
shoe-sole-leather-like result, IMO). Then, thinly slice the flank steak
against the grain on a slanted bias. Left-over will make wonderful beef
sandwiches.

Another option might be to marinate the flank steak in a plastic baggie
with a hearty Italian dressing -- makes a wonderful "Italian beef" when
it's cooked and presented as mentioned above

For a BBQ alternative, first marinate the steak in a BBQ sauce (of
choice) for a few hours or overnight, dry the flank steak and cook as
mentioned above, then when the flank steak rests, brush is with the BBQ
sauce just before serving.

Skyhooks
""aahhtt""
a t t
"ddoott""
n e t

On Fri, 03 Mar 2006 03:52:49 -0600, Skyhooks >
wrote:

>lowdown wrote:
>>
>> well i bought this flank steak from costco and looking for a wonderful
>> recipe to bbq this baby with, would like to marinate it over night, thanks
>
>I've just started to read this newsgroup. Flank steaks is one of my
>favorite cuts of beef. Luckily, my local grocery store sells half-flank
>steaks -- a whole flank steak is too big for one person!
>
>Anywhoo, I usually just apply a dry rub (of any choice) to the flank
>steak and pan fry/sear it with a wee bit of bubbly butter in a hot cast
>iron skillet or cook over a rather hot charcoal grill. Either way, it
>takes about 4 minutes (give or take) on each side for a medium rare
>finish (any longer than medium rare will produce a
>shoe-sole-leather-like result, IMO). Then, thinly slice the flank steak
>against the grain on a slanted bias. Left-over will make wonderful beef
>sandwiches.
>
>Another option might be to marinate the flank steak in a plastic baggie
>with a hearty Italian dressing -- makes a wonderful "Italian beef" when
>it's cooked and presented as mentioned above
>
>For a BBQ alternative, first marinate the steak in a BBQ sauce (of
>choice) for a few hours or overnight, dry the flank steak and cook as
>mentioned above, then when the flank steak rests, brush is with the BBQ
>sauce just before serving.
>
>Skyhooks
> ""aahhtt""
> a t t
> "ddoott""
> n e t

I usually marinate over night in a teriyaki marinade. It's easy to
make your own and I usually use more honey than the recipe's call for,
makes the meat sweet and juicy!

Skyhooks wrote:

> For a BBQ alternative, first marinate the steak in a BBQ sauce (of
> choice) for a few hours or overnight, dry the flank steak and cook as
> mentioned above, then when the flank steak rests, brush is with the
> BBQ sauce just before serving.

A BBQ alternative? That ain't 'Q, Bubba, it's just another grilling
alternative. Better read the BBQ FAQ to get in da groove:
http://www.eaglequest.com/~bbq/faq2/toc.html
--
Dave
www.davebbq.com

Dave Bugg wrote:
>
> Skyhooks wrote:
>
> > For a BBQ alternative, first marinate the steak in a BBQ sauce (of
> > choice) for a few hours or overnight, dry the flank steak and cook as
> > mentioned above, then when the flank steak rests, brush is with the
> > BBQ sauce just before serving.
>
> A BBQ alternative? That ain't 'Q, Bubba, it's just another grilling
> alternative. Better read the BBQ FAQ to get in da groove:
> http://www.eaglequest.com/~bbq/faq2/toc.html
> --
> Dave
> www.davebbq.com

Lotsa different ways to 'Q, and they're mostly personal preference. I
won't begin to get into the gas/propane vs. charcoal debate.

Sky

Skyhooks wrote:
:: Dave Bugg wrote:
:::
::: Skyhooks wrote:
:::
:::: For a BBQ alternative, first marinate the steak in a BBQ sauce
(of
:::: choice) for a few hours or overnight, dry the flank steak and
cook as
:::: mentioned above, then when the flank steak rests, brush is with
the
:::: BBQ sauce just before serving.
:::
::: A BBQ alternative? That ain't 'Q, Bubba, it's just another
grilling
::: alternative. Better read the BBQ FAQ to get in da groove:
::: http://www.eaglequest.com/~bbq/faq2/toc.html
::: --
::: Dave
::: www.davebbq.com
::
:: Lotsa different ways to 'Q, and they're mostly personal preference.
I
:: won't begin to get into the gas/propane vs. charcoal debate.
::
:: Sky

Not to pick nits, but the normal definition of BBQ in *this* newsgroup
is as described in the link that Dave provided.

You're describing one type of grilling, and that's OK for discussion
here, too.

BOB


--
Raw Meat Should NOT Have An Ingredients List

Skyhooks wrote:

> Lotsa different ways to 'Q, and they're mostly personal preference.

Uh, huh. Tony Romas and the McRib have their advocates as well. Try
trolling elsewhere, like rec.food.cooking. They love boiled ribs.


--
Dave
www.davebbq.com

On Fri, 3 Mar 2006 19:30:53 -0800, "Dave Bugg" >
wrote:

>Skyhooks wrote:
>
>> Lotsa different ways to 'Q, and they're mostly personal preference.
>
>Uh, huh. Tony Romas and the McRib have their advocates as well. Try
>trolling elsewhere, like rec.food.cooking. They love boiled ribs.

Around here, Tony Roma's hang around near the airport and major
highway interchanges [usually next to gas stations], to trap the
Unwary and the Desperate.
I didn't know that Mickey Dee's still perpetrated McRibs . . . .

Harry

Dave Bugg wrote:
>
> Skyhooks wrote:
>
> > Lotsa different ways to 'Q, and they're mostly personal preference.
>
> Uh, huh. Tony Romas and the McRib have their advocates as well. Try
> trolling elsewhere, like rec.food.cooking. They love boiled ribs.
>
> --
> Dave
> www.davebbq.com

Thank you for your friendly and warm welcome to this newsgroup, Dave.
It's a shame to think you assume(d) I boil ribs of any sort, or any
other cut of meat for that matter, unless I purposely wanted to poach
something. In the meantime, I trust you will enjoy your grill and 'Q to
your heart's content.

Skyhooks
""aahhtt""
a t t
""ddoott""
n e t

Skyhooks wrote:

> Thank you for your friendly and warm welcome to this newsgroup, Dave.

You're welcome.

--
Dave
www.davebbq.com

On Sat, 4 Mar 2006 19:32:46 -0800, "Dave Bugg" >
wrote:

>Skyhooks wrote:
>
>> Thank you for your friendly and warm welcome to this newsgroup, Dave.
>
>You're welcome.


Hey, Sky - Welcome aboard! I'm always interested in new 'players'
here.

Harry
who shares your opinion on Flanken.

Harry Demidavicius wrote:
>
> Hey, Sky - Welcome aboard! I'm always interested in new 'players'
> here.
>
> Harry
> who shares your opinion on Flanken.

Thanks, Harry. I always enjoy worthwhile discussions of all sorts
related to culinary topics

Skyhooks
""aahhtt""
a t t
""ddoott""
net