I was having some people over for dinner and I like Flank Steak because you cut it up into thin slices and everyone gets a little bit without feeling like they ate a ton of meat. It cooks up on the grill super fast– about 5 minutes on each side. And it is awesome when used in fajitas!!!
This is what I did. Here are some pics from that night.
3 lb. Flank Steak
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 Tablespoons Fresh Lemon Juice –app. 1 large lemon
1 1/2 Tablespoons Worcestershire sauce
1 Tablespoon Dijon Mustard
2 cloves garlic–minced
1/2 teaspoon ground black pepper
in a medium sized bowl, mix all the above ingredients. Pour marinade over the steak, turning meat to coat thoroughly. Cover and refrigerate at least 6 hours but I did it overnight till dinner the next day.
Pre heat your grill and turn to medium high heat.
I like to oil the grates and spray with Pam spray. Place steaks on the grill and discard the marinade .
Grill depending on the thickness of your flank steak app. 5 minutes each side.
Yes, I read and subscribe to Gwyneth Paltrow’s website Goop and when she’s not explaining her “conscious uncoupling” the website is actually very informative and worthwhile. In any event her suggestions for recipes are very worthwhile. This recipe was on the Goop website and even though you have to roast the garlic which is a little time-consuming it was a super delicious dressing and I actually put it on Salmon before I broiled it and it was really tasty. The recipe is from Roberta’s Cookbook which actually looks pretty amazing. I always have all these ingredients in the house and they are simple ingredients . I have to admit the first time I read it I was thinking of omitting the roasted garlic but it wouldn’t have been as deeply layered a flavor. I highly recommend this recipe and roasting the garlic , we fully enjoyed our salad. I used plain Romaine this time out but this would be amazing on any greens. I also used it on my broiled salmon a few days later and it was amazing. I broiled the salmon on lemon and thyme brushed the dressing on it put it back in broiler for about 5 minutes and it was delicious. So not only a great salad dressing but an awesome marinade as well. This was my adaptation.
1 head of garlic for roasting
3/4 cup of olive oil, and a little splash for roasting garlic
1 peeled garlic clove
2 Tablespoons Dijon Mustard
1 1/2 Tablespoons white wine vinegar
2 Tablespoons Sherry Vinegar
2 egg yolks
5 anchovy fillets
Juice of 1 small lemon
Kosher Salt and Freshly Ground Black Pepper to taste ( I used a little black pepper and a very small amount of Kosher Salt, it’s your call)
To Roast Garlic:
Preheat the oven to 350 degrees. Cut about a quarter of an inch off the head of the garlic and place the head cut side up on a piece of aluminum foil large enough to cover garlic. Splash a little water and a splash of olive oil over the whole head of garlic. Make a loosely wrapped little package with the tin foil. I baked for one hour. Remove the garlic from the oven and let it cool down. Squeeze out 4 – 5 cloves depending on how large they are you’ll use less or more. Set aside extra garlic to use as a spread if you like. Your house will smell amazing.
Place roasted garlic cloves, the raw clove of garlic, mustard, vinegars, egg yolks, anchovies and lemon juice into a blender or food processor ( I used a mini food processor) Blend till well combined.
While blending, add the olive oil in a slow steady stream until it’s incorporated and dressing looks smooth and creamy. Taste for salt and pepper .
Dressing will keep in refrigerator for a week. Because of raw eggs I wouldn’t keep much longer than that.