|I bought a flank steak today at Wegman's and am looking for a good marinade (haven't grilled flank steak in several years). Any suggestions? Thanks :) Ann|
|DANIEL BOULUD'S MARINADE FOR BEEF (about 3/4 cup) |
1/4 cup finely chopped shallots or green onions
1/4 cup dry red wine
2 TBL red wine vinegar
1 1/2 TBL olive oil
1 TBL minced garlic
1 TBL cracked or coarsely ground pepper
1 tsp finely chopped rosemary
1/2 tsp sugar
Combine all ingredients in a flat dish & add meat, such as flank steak. Let stand 30 minutes, turning the meat occasionally. Cook the meat.~~Craig Claiborne
|1 bottle kikkoman teriyaki sauce 1/2 cup brown sugar 3 cloves minced garlic 1 tsp balack pepper easy delicious...place in a ziplock marinate up to 24 hours|
|I mix Italian dressing with soy sauce and teriyaki sauce and we love it. |
|I dump on some dry red wine, a couple of cloves of crushed garlic ( smack it with a chef's knife) and some thyme and marjoram and salt. |
I never could figure out why some marinaded have olive oil in them...I brush it on the meat before grilling, if the meat's very lean.
|Both Nancy's Backwood Flank Steak and Bubbe's Marinated Flank Steak (both ladies are regular posters on the Cooking Forum) are great recipes, really great recipes! |
Backwoods Flank Steak- Nancy (aka Wizrdnm)
3/4 C soy sauce
2 flank steaks (about 2 1/2 lbs total)
Combine the marinade ingredients in a container large enough to hold the steaks. Add the steakes and refrigerate 6 to 24 hrs...
Source: My own recipe since the late 1970s.
Be sure to slice all before cold, even if expecting leftovers, because it will not slice as well when cold.
|Thanks so much! These are wonderful :) I did the Italian dressing, soy sauce, teriyaki one because that's what I had on hand but I've copied all these recipes and will use them in the near future...these are great for more than steak too. Ann|
|My best friend has a 20 year old one of these and lost the recipe for meat marinade that came with it. If anyone has it, please share. The main ingredients were; 1/4 c soy sauce, 1/4 c red wine vinegar, 1/4 c oil and 1/4 c Catsup. She thinks it also had Worcesteshire. Thanks!! |
I have a marinade recipe for venison from Better Homes and Gardens: New Cook Book, 1981 edition, that is similar to what your friend had except for the soy sauce...
1/4 cup wine vinegar (I use red wine vinegar)
Combine ingredients and pour over 1 pound of venison chops or steaks (I have used tenderloin) in a plastic bag. Marinate in the refrigerator 6 hours or overnight, turning occasionally. Drain meat, reserving marinade. Broil meat for 6-8 minutes, brush with some of the marinade, turn and broil to desired doneness. Heat remaining marinade and serve with meat.
|I read this recently and thought you might find it interesting. I have some cheap steak in the fridge marinating in yogurt-- I'm excited to see how it looks when I get home. |
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