Louisa Enright's Blog

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.