Thursday, June 3, 2010

G. Garvin's Recipe of the Week: GRILLED BALSAMIC MARINATED FLANK STEAK

1-cup: balsamic vinegar
1/4-cup: dijon mustard
1/4-cup: packedlight brown sugar
1-tbsp: chopped fresh rosemary
1-tbsp: chopped fresh thyme
6-cloves garlic; smashed
1-cup: olive oil
3 lbs: beef flank steak (2 steaks)
kosher salt
ground black pepper

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INSTRUCTIONS:

1. For the marinade, in a large bowl combine the vinegar, dijon mustard, brown sugar, rosemary, thyme, and garlic; mix well. Slowly pour into the oil, while whisking constantly.

2. Place the steaks in a resealable bag and set in a shallow bowl. Pour the marinade over the steak. Seal bag. Marinate in the refrigerator for 24 hours, turning occasionally.

3. Drain steaks, reversing marinade. Season steaks with salt and pepper. Place steaks on the rack of an uncovered grill directly over medium coals. Grill for 17-21 min for medium (160 F), turning once and frequently brushing more marinade on the meat as it cooks.

2 comments:

charliedog99 said...

I saw the Today Show segment where you made this flank steak. I was so excited I tried to find it on their website. It is H.A.R.D. to find on their site. They only had the video clip buried deep in one of their pages. Thank you for putting it on your blog. I've got a pasture raised flank steak marinating right now. I'm serving it with a spinach salad with cucumbers, assorted bell peppers, sun dried tomatoes, avocados, and a homemade Italian dressing. The dressing is a riff off your marinade.

Oh, and a bottle of Coppola Claret is decanted and ready for showtime.

Many thanks.

KHM

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