Good marinade for flank steak?

Don't waste your time marinating. Make a paste of your fave spice rub & a little oil. Lightly score the flank on both sides, rub the spice paste all over. Grill or broil to med-rare, slice thinly across the grain. A squeeze of lime or lemon & a sprinkle of salt atop once it's sliced.

I got this from Emeril. Except I never have sherry wine vinegar, so I use red wine vinegar.

1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper


Blend together. You save half the mixture and top the steak with it, you use the other half to marinade the steak for 2 to 4 hours.

I brown garlic over low heat for about 40 minutes in 1/12 cups olive and then strain and mash the garlic into a paste. Rub the flank steak with the garlic and 1 1/2 tbsp salt and 1 1/2 tsp pepper. Reserve a tablespoon or two of the garlic paste.

Then whisk 1 1/2 cups frsh squeezed lemon juice with 3/4 cup of olive oil and 2 tablespoons of dried oregano.

Place the flank steak in a baking dish and marinate with the lemon marinade for about an hour at room temperature.

Grill to your liking and rub the remaining garlic paste on the steak and serve. Be sure to slice the flank steak against the grain and at a diagonal (45 degree) angle for maximum tenderness.

A bonus is that you get to save the garlic infused olive oil for a future project.

All sound good. May try Emeril's this time but will bookmark as I do flank steak often

1/3 cup olive oil
1/3 cup lemon juice
1/3 cup soy sauce

Marinate 4 hrs then grill. Reserve the marinade. Boil the marinade for 2-3 min and use as a sauce on top of the meat.

Chimichurri all day every day, but not as a marinade, rather after it's cooked.

No marinade necessary. I cook flank steak once a week and comes out perfect with this method everytime:
salt steak and let sit at room temp for an hour
sprinkle fresh pepper and garlic powder on both sides
put in over for 25min at 275
finish in cast iron approx 2 min each side. Put in little butter the last 2 min and baste steak.
rest 10 min

Flank steak is one of more flavorful cuts of meat. Marinating steaks should be illegal

I really like the flavor this imparts:

London Broil Marinade

4 cloves Garlic, chopped
1/4 cup Red Wine Vinegar
1/4 cup Balsamic Vinegar
3 Tbs Lemon Juice
2 or 3 Tbs Dijon Mustard
2 Tbs Worcestershire Sauce
1.5 Tbs Soy Sauce
1 tsp Oregano
1 tsp Thyme
1 tsp Basil
Salt & Pepper to taste

1. Mix together all ingredients in small bowl. Pour over meat in ziploc bag or foodsaver bag. Marinate for at least 24 hours for best flavor.

2. You can either grill the meat, basting often with marinade, or you can broil it in the oven - "I broiled mine on high in a pyrex dish with the marinade for 10 minutes on each side and it came out perfect."

enough for a 2-3 pound piece of meat

quote:

---

Marinating steaks should be illegal

---

Marinating tender cuts like ribeye and filet should be illegal.

Uncle Julio's has a skirt steak that they marinade for 21 days. It is divine.
I wish I knew how they do it.