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Posted in: Beef
Prep Time:
20 Minutes
Marinade Time:
12 Hours
Serves:
4
Grill time:
40 Minutes

Marinated Flank Steak

With Steak Cut Potatoes

Posted on September 16, 2014
Marinated Flank Steak
Serves 4
Prep Time: 20 Minutes
Marinade Time: 12 Hours      Grill time: 40 Minutes

Ingredients:

    • 1 flank steak, approx. 2 lbs. 
    • 1 tbsp. black peppercorns
    • 1 tbsp. fennel seeds
    • 1 tbsp. coriander seeds
    • 1 tsp. dried chili flakes
    • 2 bay leaves
    • 2/3 cup of red wine
    • 2 tbsp. balsamic vinegar
    • 2 tbsp. Worcestershire sauce
    • 6 cloves of garlic
    • 1/2 cup of olive oil
    • salt to taste
    • 4 large potatoes
    • 2 tbsp. butter
    • 1 tbsp. olive oil
    • 1 tsp. garlic powder
    • salt and pepper to taste

It's always good to try something different. That is what I did with this recipe. First, I purchased a cut of steak that I don't often get. The flank steak is usually mis-cooked and often tough and not so great. But like many things, just needs some tender loving care. Flank is porous and benefits from the marinade treatment. The other thing I tried was some different photography techniques. I'm not sure I like how the dark and moody thing came out. But the photos make the food look tasty. I guess that's what matters. 

Marinate for up to 12 hours
Marinate for up to 12 hours
Marinate for up to 12 hours
Slice for serving
Marinate for up to 12 hours
Serve with steak cut potatoes

Marinated Flank Steak

Serves: 4       Total Time: 60 Minutes

Ingredients

  • 1 flank steak, approx. 2 lbs. 
  • 1 tbsp. black peppercorns
  • 1 tbsp. fennel seeds
  • 1 tbsp. coriander seeds
  • 1 tsp. dried chili flakes
  • 2 bay leaves
  • 2/3 cup of red wine
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. Worcestershire sauce
  • 6 cloves of garlic
  • 1/2 cup of olive oil
  • salt to taste
  • 4 large potatoes
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 tsp. garlic powder
  • salt and pepper to taste

Directions

Step 1
In a Cast Iron Skillet, toast the peppercorns, coriander, fennel, chili flakes and bay leaves until fragrant. Use a spice grinder or mortar and pestle to crush the spices. Set aside.
Step 2
In a nonreactive dish, like a glass baking dish, combine the cabernet, Worcestershire, vinegar, and olive oil. Lay the flank steak into the liquid, swish and flip. Then top the steak with the crushed spices. Peel and then smash the garlic, just breaking it open a little. Lay that on top of the steak as well.
Step 3
Pull the steak out to come to room temperature at least half an hour before grilling.
Step 4
Preheat your grill to 450°F.
Step 5
Slice the potatoes into large wedges. Use the olive oil to grease a baking tray. Melt the butter and toss the potato wedges with the butter and garlic powder. Season with salt and pepper to taste.
Step 6
Place the potatoes over indirect heat to bake while the steak comes to room temperature.
Step 7
Flip the potatoes after 15 to 20 minutes or when the bottoms start to get crispy.
Step 8
Grill the steak over direct heat for 10 minutes per side, or until an instant read thermometer says 140°F.
Step 9
Remove everything from the grill and allow the steak to rest for 10 minutes. At this point, you could pour the marinade into a sauce pan and bring to a boil for 5 minutes.
Step 10
Slice the steak across the grain. Strain the boiled marinade (making sure to remove all of the bay leaf bits), and serve everything with the potato wedges.

This was delicious. The fennel and coriander created these sweet notes that complimented the beef beautifully. It looks and feels gourmet, and isn't a whole lot of work. Try it today and enjoy this underused cut of beef. 

Happy Grilling!

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