Monday, October 10, 2011

The Perfect Flank Steak

As you all know by now I am not a red meat eater. Somehow I get surrounded by people that think a steak is the best thing on this earth. I am told I make a good steak. I am fine making it, as long as people don't make me eat it. Last night Taylor, Doris and Randy devoured this steak. I was happy with my salad, baked potato and rustic gluten free bread.
This is a simple recipe. If you work outside the home and want something quick and easy to feed your carnivore family, simply make this marinade the night before. When you get home from work, pull out the steak and in 15 minutes you have what meat lovers call a gourmet meal.

1/2 cup extra virgin olive oil or for an extra healthy version use Virgin Coconut oil.
1/3 cup braggs liquid amino acids (you can use gf soy sauce)
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak          
    Put in a blender all ingredients except the steak.
Place meat in a large ziplock. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
  1. Preheat grill for medium-high heat.
  2. Oil the grill grate. Place steaks on the grill, and discard the marinade.
  3. Grill meat for 5 minutes per side, or to desired doneness.

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