Time to figure out what to cook this weekend, my friends. My suggestion? Take full advantage of the fallish weather and get outside for some grilling. As for wine, the cooler weather has my palate craving heavier reds. I’ll serve a big, luscious red with this, perhaps a syrah, cabernet sauvignon or cab blend. I think the spice of the marinade combined with the subtly sweet red onion marmalade will pair nicely with a smooth cab. Enjoy! -alyce eyster
Grilled Flank Steak
Author: culinarythymes.com
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- Marinade:
- ⅔ cup soy sauce
- ⅔ cup vegetable oil
- 4 garlic cloves, minced
- 2 Tblsp dark brown sugar
- 2 Tblsp tomato paste
- 2 Tblsp chili powder
- 3 tsp ground cumin
- ½ tsp cayenne
- 2 flank steaks (about 1 to 1.5 lb each)
Instructions
- Combine all marinade ingredients in a small bowl and whisk together. Place the flank steaks in an extra large plastic bag. (Use two smaller ones if that’s all you have.) Marinate for several hours or overnight, flipping the bag a few times to ensure that the meat marinates evenly.
- Preheat the grill.
- Remove the steaks from the marinade and pat dry with paper towels. Grill over a medium hot fire on the first side for about 4-5 minutes, or until the meat is well-seared and dark brown. Flip and grill for another 4-5 minutes. The meat should be rare to medium rare to ensure tenderness. Remove steaks from the grill, cover with foil and let rest for 5 minutes. Slice steak thinly on the bias for the most tender results.
Thanks for stopping by. Here's to great food and good thymes! -