OK, so I took one of the steaks out of the freezer thinking I would make it for dinner last week. I thought it would be a great thing to do on a Thursday night so I found another marinade, does the repertoire have too many marinade ideas. As usual it didn’t really turn out that way.

My mother-in-law’s 92nd birthday was on Thursday so I asked her what she would like for her birthday dinner. I mentioned lobster maybe a little surf and turf she likes lobster. Every summer at some point when they are on sale she offers to buy each of us a lobster. She says that’s when we cook them and give them away so she can eat them. She can’t let them go anymore, bad hands. No, she says she wants macaroni and cheese, hot dogs and beans. Strange but that’s what we had.

Friday comes and my husband comes home from work and says let’s go out to dinner. So now it’s 36 hours of pickling. I’m a little worried now. Last night I finally fired up the grill, picked a few pieces of asparagus from the garden and reheated the last of the macaroni and cheese. It was a lovely dinner, finally.

I found the Food & Wine marinade recipe and adapted it. Customizing I took the ingredients they used, didn’t really measure anything and put everything in a zip lock bag along with the steak and put it in the fridge. This morning I read the instructions which were quite different from what I did so I guess you do it. I will write the instructions according to what they wanted you to do, but my simple way worked great.

By reading their instructions I did none of this except make the marinade and grill the steak. I think I will try it again with their method with the other steak in the freezer and see if there is a difference.

Flank steak marinated in balsamic

Declarable

Quick and tasty pickle

preparation time 6 subtlety

Cooking time 12 subtlety

Course Dinner

kitchen American

  • 2 cloves garlic
  • 1 tablespoon Rosemary leaves
  • 1 tablespoon Dried oregano
  • 2 spoons Whole grain mustard
  • ½ Goblet Balsamic vinegar
  • 1 Goblet Virgin olive oil
  • Kosher salt and black pepper
  • 3 pound flank steak

  • Mix the first 5 ingredients in a blender, mix until the garlic is minced. While the blender is running, slowly add the olive oil until everything is combined and creamy. Season lightly with salt and pepper.

  • In a container or bag, add the steak and all but ¼ cup of the vinaigrette on top; turn meat into a coat. Cover and soak for at least 4 hours and up to 24 hours.

  • Turn on or turn on your grill and oil the grates. Remove the steak from the marinade, making sure to let the excess drip off. Season with salt and pepper. Grill the steak over medium heat. Turn occasionally, until they are lightly charred. If using a thermometer, the thickest part should be 125°F. About 10-12 minutes.

  • Transfer the steak to a carving board and let it rest for 5 minutes. Thinly slice the meat against the grain and serve. Pass the remaining vinaigrette at the table

Key word Balsamic vinegar, flank steak, whole grain mustard

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