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" > wrote in message
news:FNKBg.326036$iF6.31118@pd7tw2no...
> 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.

The one we use for fajitas consistent of:

1. 1/2 cup fresh lime juice
2. 1/2 cup soy sauce
3. 1/3 cup garlic powder (or suit to taste)

Mix thoroughly, then

4. Put flank steak in plastic gallon bag (or two grocery produce bags)
5. Cover with the marinade and seal the bag
6. Place in the refrigerator overnight

If you try it, let us know how you like it.

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

Pierre wrote:


> MARINATING (overnight)
>
> In a medium sized bowl, mix the ground annato seeds,

Pierre,

what do you think of the annato? I use it for making cheese,
mostly for color, but I haven't found it has much flavor.
What's your take on it?

--
Reg

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.

Some of the time, I use a zesty/hearty Italian dressing as a marinade
for flank steak. I imagine other flavors of dressings can be used as
marinades for meats, just not the "creamy" sorts. It's quick and easy
with negligible mess and cleanup. Otherwise, I just use a dry rub.

Sky

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.

Back home in Greenland I used to make marinades that would make yours
look like an antique.

Reg wrote:
> Pierre wrote:
>
>
> > MARINATING (overnight)
> >
> > In a medium sized bowl, mix the ground annato seeds,
>
> Pierre,
>
> what do you think of the annato? I use it for making cheese,
> mostly for color, but I haven't found it has much flavor.
> What's your take on it?
>
> --
> Reg

Reg, I don't think it's so much of a bold flavorizer like garlic or
corriander, more of a catalyst for other flavors to adhere to, and a
subtle flavor on its own. Its the stuff in Mexican food that makes it
red, smoothes out the edges of other ingredients which left their own,
would be too overpowering. You know, like some cheeses.

Pierre

In news:FNKBg.326036$iF6.31118@pd7tw2no,
lowdown >spewed forth:
> 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.

I've had this for ages

½ fifth Bushmills Irish whiskey
2-3 small cans pineapple juice
Teriyaki Sauce
Garlic powder ½-1 tablespoons
A-1 sauce 2-3 tablespoons
worstershire 4-5 shakes
Soy Sauce 2-3 shakes

Marinade 24 hours or more
Grill and enjoy(the buzz)

sparkout wrote:
> "lowdown" > wrote in message
> news:FNKBg.326036$iF6.31118@pd7tw2no...
> > 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.
> >
>
> Our favorite:
>
> Lots of fresh chopped garlic
> Coarse ground pepper
> Balsamic Vinegar
> Olive oil
>
> You only need to marinate this for about two hours in a ziplock and you will
> be deemed a god for all time. PS get your grill as hot as possible and 4
> mins per side 2X will eave a nice fat flank medium rare. Cut against the
> grain on an angle, then reassemble the wholr thing on your serving dish and
> there you have it.
>
> Good luck, and try this one, if not now later. It's one of my favorites,
> super easy and will blow peoples minds.

Most marinades you don't want to use for 24 hours. Marinade it for to
long and you are chemically cooking the meat and not adding much
flavor. My mother likes to marinade her stakes in marinade with alcohol
that turned them to mush, but I don't have the heart to tell her. I
usually take a minimalist approach

Brush with olive oil and sprinkle with kosher salt

But with flak steaks I like this one

4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

Marinade for 4 hours, then grill

Just cut the meat accross the grain of the meat when you are done.