Hi, everyone. So today in the kitchen we’re going to start marinating a flank steak that we’re going to barbecue tomorrow and flank steak is one of those steaks that really does benefit from a long slow marination.
So the marinade is going to be based on this Wild Horse Canyon ’07 Shiraz, a really nice wine to go well with the barbecued red meat. So let's get started. I've got some lemon juice, some canola oil. I've got some balsamic vinegar and that’s a quarter cup of balsamic vinegar so obviously it’s not very expensive stuff. I’ve got some soy sauce and all of the amounts can be found on Le Gourmet TV. There is a downloadable recipe card there that you can get. I’ve got some minced garlic, a couple teaspoon of Dijon and a couple of tablespoons of Worcestershire sauce.
And to this you want to add about three quarters of a cup of the wine. You don’t have to be super careful with your measurements either so we’re going to whisk this together. Great, now you could do this in the Ziploc bag but I really like a resealable container because I can reuse over, and over, and over, and over again.
So I've got a small flank steak, put that in the container and then we just pour the marinade over the top. Put the lid on, put this in the fridge and you know every couple of hours or when I remember I pull it out. I’ll give a little bit of a shake, distribute the marinade around, maybe flip the steak over and make sure that it’s all covered and then tomorrow we’ll meet again out in the backyard and we’ll grill this off.
So the steaks been in fridge, in the marinade overnight letting all of those flavors of the Shiraz and the soy, and everything come together. And now we’re going to grill it. So on the German grill here I've got a charcoal fire. It’s a fairly hot fire and we want to cook the steak over direct heat. Now the thing with flank steak is you don’t want to cook it any further than rare. You really want to keep this rare and I know for a lot of people that might not seem right but that is where you're going to get the best texture and flavor.
So I think we’re done, it looks pretty good. So pull this off and of course you're going to have to let it rest five or 10 minutes. Let the meat relax. Don’t cut it too soon and then we’ll slice it across the grain. So flank steak cooked this way is really great as a sandwich and I like it as well just laid over top of a green salad. Hope you enjoy this one. See you again soon.
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