Wednesday, November 19, 2008

New Orleans Flank Steak

Recipe from Quick Fix Meals by Robin Miller and Husband Tested in Alice’s Kitchen

I made this on the grill on a lovely fall day when it wasn’t too cold to be outside for a bit. I served this with Steamed Broccoli with Sesame-Lime and Noodles with Green Parsley and Garlic Butter. (Recipes are on this blog.) It was a great combination!
All of the ingredients, including beautiful lean and locally raised beef flank steaks, can be found at Lost River Market & Deli.

2 Tablespoons red wine vinegar
2 teaspoons light brown sugar

2 teaspoons Creole or Cajun Seasoning

2 teaspoons reduced sodium teriyaki sauce or soy sauce

1 teaspoon dried oregano

¼ teaspoon Kosher salt

¼ teaspoon freshly black pepper

1 ¼ lb. flank steak

Mix marinade ingredients and pour over steak. Refrigerate up to 3 days or freeze (in the marinade) for 3 months. Thaw in the refrigerator & grill. Preheat the grill and then grill the steak 5-7 minutes per side for medium rare or to your desired doneness. Remove from the grill and cover the steak with foil. Let stand for 10 minutes. Slice crosswise into ½ inch thick slices.

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