Post-grill marinated steak
From The Bitten Word.
We followed this recipe to the letter and we were rewarded with one heck of a steak. Don't know if it was the marinade or the steak from RFD but it was terrific. Our family of two adults and three preschoolers finished off almost two lbs of steak for dinner.
The recipe called for Skirt steak but we used flank steak. It's all from the same part of the cow but there are several different names.
Next time, I'll let Mr. PB&C make the call on doneness. I was afraid it wasn't done enough and made him put it back on the grill for another minute a side. It would have been fine without it.
Tip: Keep the marinade at room temperature or it will cool down the steaks.
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 scallions, sliced thin
2 tablespoons plus 2 teaspoons sugar
4 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
Salt and pepper
1/4 cup vegetable oil
2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed (or other cut of meat)
Combine soy sauce, Worcestershire, scallions, 2 tablespoons sugar, garlic, mustard, vinegar, and 1½ teaspoons pepper in bowl.
Slowly whisk in oil until incorporated and sugar has dissolved.
Pat steaks dry with paper towels and sprinkle all over with remaining 2 teaspoons sugar, ½ teaspoon salt, and ½ teaspoon pepper.
Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
Leave all burners on high.
Clean and oil cooking grate.
Grill steaks (covered if using gas) until well browned and meat registers 125 degrees for medium-rare, 2 to 4 minutes per side.
Transfer steaks to 13 by 9-inch pan and poke all over with fork.
Pour marinade over steaks, tent with aluminum foil, and let rest for 5 minutes.
Transfer meat to carving board and slice thinly against grain.
Pour marinade into serving vessel.
Serve, passing marinade at table.
Toddler review-
Some wanted sauce on it, some wanted it plain but everyone had seconds or thirds. I took lots of time carving the steak to make sure it was nice and thin. It was super tender and easy for them to chew that way.
We followed this recipe to the letter and we were rewarded with one heck of a steak. Don't know if it was the marinade or the steak from RFD but it was terrific. Our family of two adults and three preschoolers finished off almost two lbs of steak for dinner.
The recipe called for Skirt steak but we used flank steak. It's all from the same part of the cow but there are several different names.
Next time, I'll let Mr. PB&C make the call on doneness. I was afraid it wasn't done enough and made him put it back on the grill for another minute a side. It would have been fine without it.
Tip: Keep the marinade at room temperature or it will cool down the steaks.
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 scallions, sliced thin
2 tablespoons plus 2 teaspoons sugar
4 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
Salt and pepper
1/4 cup vegetable oil
2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed (or other cut of meat)
Combine soy sauce, Worcestershire, scallions, 2 tablespoons sugar, garlic, mustard, vinegar, and 1½ teaspoons pepper in bowl.
Slowly whisk in oil until incorporated and sugar has dissolved.
Pat steaks dry with paper towels and sprinkle all over with remaining 2 teaspoons sugar, ½ teaspoon salt, and ½ teaspoon pepper.
Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
Leave all burners on high.
Clean and oil cooking grate.
Grill steaks (covered if using gas) until well browned and meat registers 125 degrees for medium-rare, 2 to 4 minutes per side.
Transfer steaks to 13 by 9-inch pan and poke all over with fork.
Pour marinade over steaks, tent with aluminum foil, and let rest for 5 minutes.
Transfer meat to carving board and slice thinly against grain.
Pour marinade into serving vessel.
Serve, passing marinade at table.
Toddler review-
Some wanted sauce on it, some wanted it plain but everyone had seconds or thirds. I took lots of time carving the steak to make sure it was nice and thin. It was super tender and easy for them to chew that way.
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