Turkey Tracks: August 17, 2015
Flank Steak Marinade
HELLO HELLO EVERYONE!
It’s deep summer here in Maine, and I have been hosting my son Michael, DIL Tami, four grandchildren, and SIL Maryann.
What fun we had before this group headed home.
The garden is glorious–but it’s been dry, and I have to water every day. And, weed…
So, there has not been much time for the blog.
BUT, I have wanted to put up this recipe for a flank steak marinade–which comes from Rachael Ray: “Surf and Turf Salad,” which I printed out back in 2005.
I don’t do the turf part.
Flank steak is a favorite in my family: it has so much flavor.
Here’s the marinade, which you don’t have to put on for very long–only 10 or 15 minutes.
2 large cloves garlic, minced
1-inch fresh ginger root, peeled and minced or grated
3 Tablespoons Tamari (you might use the wheat free version)
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon tumeric
1/2 teaspoon ground cayenne pepper (but not for me with my hot pepper allergy!)
1 Tablespoon grill seasoning–she recommends McCormick Montreal Seasoning–but I think after recent reading that I’d look long and hard at the ingredients. Seems many of the commercial spices today have a lot of additives that are…questionable…and are labeled “natural”–which often means the neurotoxin MSG is present.
1 lemon zested
2 Tablespoons extra-virgin olive oil
If you have not grilled flank steak, you only need a few minutes each side on a hot grill. Maybe 3 and then 2 for the other side??? Then let the meat sit for a full 5 minutes where it will continue to cook. Slice the meat with a diagonal/slanted cut–not straight through the meat–into think slices.
I hope you’ll buy grass fed beef. And that you are enjoying YOUR summer.