Flank Steak Marinades/Recipes

[falafel]

I'm looking for a good flank steak marinade. I tend to like something a little more spicy/tangy than sweet. Any one have anything they'd be willing to share?

I planned on cooking it on the grill, but I'm open to other means of cooking. I don't have a smoker (would you even smoke flank steak?).

TIA.

[Donuthole]

Sounds like you're looking for Chimichurri.

[ame="http://www.google.com/search?hl=en&biw=1366&bih=665&q=chimichurri+recipe &oq=chimichurri+recipe&aq=f&aqi=g10&aql=1&gs_sm=e& gs_upl=6153l7284l0l8322l7l6l0l0l0l0l189l848l0.6l6l 0"]chimichurri recipe - Google Search[/ame]

[falafel]

But do I marinade in that stuff? Or just throw it on the top? I wonder if I can mix some flavacol in...

[Donuthole]

But do I marinade in that stuff? Or just throw it on the top? I wonder if I can mix some flavacol in...

No, you don't marinade in that stuff. You marinate in that stuff. Well, not you. The meat.

[falafel]

No, you don't marinade in that stuff. You marinate in that stuff. Well, not you. The meat.

heh. whoops.

By "the meat," do you mean me?

[HuskyFreeNorthwest]

No, you don't marinade in that stuff. You marinate in that stuff. Well, not you. The meat.

I marinated some steaks for Memorial Day in chimichurri for about 48 hours. They were delicious.

Many chimichurri recipes call it a marinate, while many others call it a sauce. I have not seen any that call it a soup, FWIW.

Edit: This was just one of your damn spelling things. Curse you.

[falafel]

I marinated some steaks for Memorial Day in chimichurri for about 48 hours. They were delicious.

Many chimichurri recipes call it a marinate, while many others call it a sauce. I have not seen any that call it a soup, FWIW.

Edit: This was just one of your damn spelling things. Curse you.

I am not a huge fan of garlic. Some of these recipes call for 8 cloves of garlic! I chose the one that only had a 1/2 tablespoon of garlic.

[Donuthole]

I am not a huge fan of garlic. Some of these recipes call for 8 cloves of garlic! I chose the one that only had a 1/2 tablespoon of garlic.

BTW, be sure to let it rest for at least 5 mins after you take it off the heat before cutting. Also, cut against the grain, preferably on the bias. Otherwise, get ready for some chewing.

[falafel]

Sounds like you're looking for Chimichurri.

As it turned out, this was exactly what I was looking for.

Thanks DH

[Donuthole]

As it turned out, this was exactly what I was looking for.

Thanks DH

Glad it turned out well.

[MartyFunkhouser]

I need to experiment with a flank steak. Any advice for cooking it, other than not to overcook, that goes without saying.

[falafel]

I need to experiment with a flank steak. Any advice for cooking it, other than not to overcook, that goes without saying.

I cooked it on the grill, on high for about 3 min a side. Then I moved it to the other side of the grill where the heat was off (leaving the other two burners on high, I believe) and cooked it for about 5 minutes per side over there, until the center reached about 150 degrees. Turned out perfect (for me).

[hostile]

Although you have already tried something else, this is what we use for flank steak. The vinegar and lemon make it tangy. I think I got if from my aunt in Rexburg.

2/3 C oil (I use olive)
1/2 C lemon juice or vinegar ( I usually split it 50:50)
1/4 C soy sauce
1 T Worcestershire sauce
2 cloves garlic, minced ( I like garlic so I usually do quite a bit more)
1 t rosemary,thyme,oregano,salt,celery salt. (I like fresh herbs but dried work fine)
1/4 t ground pepper
2t dry mustard

This is usually enough for 2 flank steaks.

[falafel]

Sounds tasty, hostile. Thanks.