Flank Steak Marinade

Sorry I’ve been a bit MIA….life sometimes gets in the way of blogging and life has been crazy over here!  But I had some time the last few days to schedule some more yummy recipes!

I don’t eat (or cook) much red meat, as you may have noticed with my lack of red meat cooking.  It’s really for no other reason than I don’t like the meaty taste in steaks, burgers, ground beef.   BUT if I find a good recipe that is very flavorful and can camouflage that taste I don’t like……it’s a keeper!  And this is one of those recipes!    I got it from a friend of mine a few years ago.  This marinade is sweet and savory…..it also really keeps the meat tender.   YUM!

When grilling flank steak…it’s best cooked on a high heat for a short amount of time.  And it’s best when it’s medium rare…if you overcook flank steak it gets tough.  Also it should be sliced on the thinner side, against the grain and on a slight angle.   I learned all of this from my Uncle when I made this recipe for Easter!  🙂

Flank Steak Marinade

(this is for about a pound of meat)

 1/4 c. oil

3+ Tbs. red wine vinegar (may need more)

1/2 c. soy sauce

1 Tbs. garlic powder

1 Tbs. minced onion

3+ Tbs. peach preserves (can use apricot if can’t find peach) – may need more to taste.

 Combine all ingredients in large zip lock bag with meat and stick it in the fridge no less than 3 hours, but as long as over night!  The longer it sits, the better it tastes.  I usually keep mine in over night, and during the time it’s in the fridge I squish it around in the bag to make sure all the meat gets nice and marinated!

 Heat grill to medium-high.  Place steak on grill and cook for about 5 minutes in each side….I wouldn’t go less than 4 or more than 7 on each side.

 Remove from grill and place on cutting board.  Let it sit for a few minute, slice and serve!




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Keepin it Real since February 18, 2014

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