This Week…Mediterranean or Latin Style?
One of my goals this year was to try different recipes, either ones I’d never made or had not made in years. Thanks to our Anna "Banana" Kruchten, and her inspiration for Weekend Fun in BananaTUDES recipes, I have even more motivation to try and share recipes.
This is a Martha Stewart recipe I tried many years ago. Larry and I don’t eat as much of anything anymore, and that includes meat, but sometimes you want a good steak of some kind.
This recipe uses a flank steak, which is cooked quickly over high heat.
There are two styles of marinades…one Mediterranean in style and the other, a Latin marinade.
You’ll want to marinate the steak 4-24 hours in the fridge, flipping occasionally. NOTE: If you marinate the meat in a ziplock bag, get as much air out of the bag as possible.
FLANK STEAK
MEDITERRANEAN MARINADE
Smash 4 garlic cloves with the leaves of 4 rosemary sprigs, 1 tsp salt, and a lot of pepper. Mix in 5 Tbl of Extra-virgin olive oil, ¼ c red wine vinegar, and 1 tsp sugar.
LATIN MARINADE:
Smash 4 garlic cloves with 2-3 Tbls Fresh Oregano, 1 tsp Salt, and plenty of pepper. Mix in 5 TBL: extra-virgin olive oil, 1/4c fresh lime juice (4 limes), and 1 tsp sugar.
Preheat grill, broiler, or stove-top grill pan to high. Cook steak, flipping once to the desired doneness… total cooking time ranges from 6 -10 minutes, with an average of 4 minutes per side. Let the meat rest for about 5 minutes before cutting across the grain into thin slices. Each pound of meat serves about 4 people with sides.
Here’s more information about cooking flank steak. The sugar is there for a good reason, and be sure to cut it across the grain.
Have a fun weekend!!
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