Flank Steak Marinade: I have great childhood memories of seared Flank Steak on the backyard grill or in the fireplace. “Yes,” we had a grill that swung “in and out” of the living room fireplace; where we would grill inside of our home, during those unpredictable New Jersey winters.
When I was a child, we didn’t marinate anything! We just salt & peppered each side of the steak and placed it right onto the hot grill. I'm more sophisticated now, and realize that Flank Steak (it really isn’t “steak”) is pretty darn tough. Flank Steak has long muscle fibers that take well to marinades. So, we’ve been using this marinade for several years and the results are excellent.
By the way, you can marinate the meat in a gallon freezer bag (at least 24 hrs.) and place the bag into the freezer for a future meal. Open the freezer and “pop out” a completely marinated steak any time you get the urge to grill. Always, cut this steak against the grain to maximize tenderness.
Your leftovers can be used for fajitas, Asian stir-fry or as an ingredient on your gourmet pizza.
Keep on Food Frolicking!
- Marinade is enough for two (2) Flank Steaks or one (1) London Broil
- 1/2 cup Rum or Bourbon (we prefer Rum for it's sugar content)
- 2 Tbs. Olive Oil
- 1/4 cup Soy Sauce
- 1/4 cup Orange Juice
- 1 tsp. Garlic Powder
- 1/2 tsp. Pepper (fresh ground, if possible)
- 1 Flank Steak (1.5 - 2.0 lbs.)
- 1Marinade - combine rum, olive oil, soy sauce, orange juice, garlic powder and pepper in a bowl and vigorously whisk about 30 seconds to a minute
- 2Place the Flank Steak into a gallon size freezer bag and pour the contents of the marinade into the bag.
- 3Seal the bag while forcing as much air out as possible
- 4Place the bag in the refrigerator: turning the bag every six (6) hours, for a minimum of twenty-four (24) hours. Time is essential to the tenderization process. Your patience will be rewarded!
- 5Place on your hot grill or put the steak into the freezer for a future meal.