He
is at it again, Grill Master Matt (GMM) is continuing on his BBQing journey.
For me, this has been one tasty trip so far!
This week I picked out a cut of meat
I wanted to try and found the marinade recipe below via Pinterest. Through
doing this, I also learned there is a difference between Flank and Skirt Steak. Yes,
I know, you also thought they were the same. They are not:
Flank: sometimes labeled “London Broil”, lean
and wide cut, marinating a must
Skirt: long and ultra-thin cut, cooks
quickly, marinating optional
The cooking time difference was crucial
for GMM as he was reading the recipe that used Skirt Steak, not what I bought.
He attempted to grill it for the recommended 3-4 minutes per side for medium
rare and what we were left with was something that I swore could have moo’ed! While
he mumbled a few choice words and grabbed his meat thermometer (his new bf), I
wrapped up all the sides to keep warm and let him go out and continue to grill
and do his thang….
About 10-15 minutes later, after checking
the internal temp of the steak, he was ready to bring it in. Thank goodness because
foil can only do so much to keep stuff warm and well, I’m not going to lie, I
was kind of flippin' hungry!
What a masterpiece he made us. I
loved every forkful from the charred ends to the tender middle cuts. The
marinade was key here for depth of flavor. The meat itself, although cooked
expertly ;), was basic in nature. The intense spice flavor we had was one to
remember. The pineapple juice permeated just enough to offer a little sweetness
while the red pepper flakes and Worcestershire sauce evened everything out.
When you’re making the marinade, you might think the amount of dried basil is
ridiculous. I say this because I had to reread the recipe to make sure I wasn’t
making Basil Flank Steak! Anywho, the amount was right so no worries my
friends.
I highly recommend this recipe to
you. I’d say go with either a Flank or Skirt steak too. Watch your cooking times
though and be sure to marinade overnight! In other words, grab your meat
thermometer and get whisking tonight! Enjoy…
Marinated Flank Steak
Serves: 4
Slightly adapted from The Chew
OBJ:
TCW be able to let Grill Master Matt take over dinner
Ingredients:
1
Flank Steak, 2 lb
1/3
Cup Soy Sauce
1/2
Cup Olive Oil
Juice
of 1 Lemon
1/3
Cup Pineapple Juice
2
TBS Worcestershire Sauce
2
tsp Onion Powder
3
TBS dried Basil
1
tsp Red Pepper Flakes
2
cloves Garlic, minced
Procedures:
1.
Combine everything but the steak in a large bowl using a whisk
2.
Add steak and make sure the entire steak is covered. Marinate in refrigerator
overnight
3.
Preheat grill to medium-high
4.
Season the steak generously with salt and fresh ground pepper
5.
Grill the steak for 8-10 minutes per side for medium rare/medium. Use a meat
thermometer to cook to your desired temperature then remove from grill and let
rest for at least 10 minutes before slicing
6.
Slice against the grain and enjoy