Garlicky Balsamic Flank Steak

Judith Hannemann — Sat, 13 Jul 2019 23:00:16 +0000

Fire up your grill and make this tasty garlicky balsamic flank steak!

Flank Steak: A Real Treat

Flank steak is experiencing a popularity come-back lately. It’s a little chewy but becomes quite nice if it’s marinated well. Not too long ago I read it was the original London broil. Just how accurate that is, I can’t say. However, it’s become rather the in thing to throw on the BBQ.

If you’re looking for a similar cut that’s a bit more tender, then flat iron steak is a good choice, however, it’s more costly. There are many great sales on flank steak lately so for me it’s a good choice just as long as you tenderize and marinate it well.

For readers in the EU and UK, an equivalent cut would be bavette steak or hanger steak.

Tenderize Too

With tougher cuts of meat, I will tenderize in addition to marinating because my teeth are no longer what they could be. But it’s a good general practice to do it anyway.

I use one of those tenderizers that pierce the meat rather than use a commercial tenderizer. That way I’m not adding any chemicals to my food.

Because I’m piercing the meat, the marinade also infuses into the steak so you get tons more flavor.

Also, be careful to cut flank steak across the grain. that way it’ll be less chewy too.

Hello Garlic Lovers

Now for the best part–this marinade.

Actually, it never started out to be a marinade. Funny enough it was a dressing for a roasted veggie salad. When I tasted that dressing, I new it had possibilities for other uses. It’s so good, I even considered drinking–yes drinking–the leftovers. And yes, it’s that good!!!

Use as much garlic as your heart desires. My amounts give a great garlicky flavor, but if you want more punch then add more. Likewise if you’re not as big a fan as I am, then go with less. One thing I always do now with garlic is use a garlic press. I find that pressing garlic results in it giving much more flavor.

The Recipe

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Garlicky Balsamic Flank Steak

Flavorful flank steak recipe

Prep Time10

Cook Time16

Marinate9

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: balsamic vinegar, beef recipes, beef steak recipe, flank steak recipe, garlic

Servings: 6

Calories: 207kcal

Author: Judith Hannemann

Ingredients

2 lb flank steak

Marinade:

Double recipe for the dressing in this recipe

US Customary - Metric

Instructions

Using a tenderizing tool, pierce flank steak on both sides; set aside.
Place all marinade ingredients in a small bowl and whisk until slightly thickened.
Pour marinade into a large zipper freezer bag and add the steak. Turn bag several times to coat the meat. Place in the refrigerator and marinate at least 2 hours, preferably overnight.
Heat outside BBQ grill (or indoor broiler) to high heat. Cook steak 8 minutes each side for rare, 10 minutes each side for medium. FYI flank steak is too tough to do well done IMO.
Remove steak from grill and tent with foil. Let rest 10 minutes before slicing. Remember to slice across the grain in about 1/2-inch slices cutting on an angle for best presentation.

Nutrition

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Korean Style Beef Tips

Judith Hannemann — Sun, 31 Mar 2019 00:00:10 +0000

Delicious beef tips with a Korean flair! Surprise the family with some of these.

A Change Of Pace

These beef tips will make a pleasant change of pace for a family meal–and well within your budget too.

As with any Asian-style meal, meat is generally a condiment so smaller amounts will feed the family. You are able then to use more expensive cuts and it won’t break the bank.

Beef tips run around $9 per pound, but when that pound is capable of feeding six people it’s really a bargain. This recipe calls for beef tips. However, flank steak may be substituted. You can always freeze smaller portions if you buy a larger steak. Then you can use it in other yummy family-friendly recipes such as fajitas!

Fruity With A Touch Of Sweetness

First I have to say I’m not sure how authentically Korean this is. However, I can say it tastes very good. I’m no expert on Korean food as I’ve eaten very little of it.

The marinade has a lovely flavor thanks to the apple, onion and brown sugar. The unusual part–at least to me–was you also marinate thinly sliced onions which are part of the main dish.

I chose to marinate overnight for the most intense flavor, but 30 minutes will do you if you’re pressed for time. If you’re lucky enough to have a FoodSaver, they sell a vacuum marinator that does in one hour what usually takes eight. I have one and it’s fantastic–if I can only remember where I put it!!!!

You have to make the marinated meat and onions as dry as you can. While I can’t say this was a fun process, I see why it was necessary. You want to sear those ingredients and since they’re wet to begin with and the marinade is liquid, there’s lots to sop up. I recommend getting a roll of very cheap paper towels for this task. Cheap towels are good to have on hand anyway.

High Heat A Must

You’ll want to cook this so fast that it will sear. To do that, you need medium-high to high heat.

I cooked this in a cast iron skillet over medium-high heat and it came out perfectly. I suggest you use cast iron if you have it or something relatively heavy and not non-stick (unless it’s ceramic based) as Teflon cannot be used at high temperatures.

You might want to serve this over brown rice if you’re looking to pack some good nutrition in this meal–especially for children. I used jasmine rice, but plain old white rice is fine too.

The Recipe

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Korean Style Beef Tips

Delicious beef tips with a Korean flair! Surprise the family with some of these.

Prep Time30

Cook Time10

Total Time40

Course: Main

Cuisine: Asian

Keyword: Asian beef recipe, beef tips, Korean beef recipe

Servings: 4

Calories: 397kcal

Author: Judith Hannemann

Ingredients

1 lb beef tips flap meat -OR- flank steak
2 tbs vegetable oil
1 small onion thinly sliced
2 green onions sliced
1 tbs sesame seed

Marinade

1 small onion coarsely chopped
3 cloves garlic
1/2 medium apple peeled and chopped coarsely
3 tbs brown sugar
3 tbs dark sesame oil
1/3 cup soy sauce
1 tsp pepper

Instructions

Slice meat thinly; place in a bowl and set aside.
Put all marinade ingredients in a food processor or blender and process until completely liquified. Pour over meat and add the thinly sliced onions. Cover the bowl and refrigerate at least 30 minutes, preferably overnight.
Pat meat and onions dry. Heat the vegetable oil in a large heavy skillet over medium-high heat.
Add the meat and onions and cook until nicely seared on all sides.
Top with sesame seed and sliced green onion. Serve with rice.

Nutrition

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flank steak Archives - The Midnight Baker

Garlicky Balsamic Flank Steak

Flank Steak: A Real Treat

Tenderize Too

Hello Garlic Lovers

The Recipe

Garlicky Balsamic Flank Steak

Ingredients

Marinade:

Instructions

Nutrition

Korean Style Beef Tips

A Change Of Pace

Fruity With A Touch Of Sweetness

High Heat A Must

The Recipe

Korean Style Beef Tips

Ingredients

Marinade

Instructions

Nutrition