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Herb Garlic Flank Steak

garlic herb marinated flank steak

garlic herb marinated flank steak

Tonight we are making a herb garlic flank steak that is quick, easy, and delicious.  If you follow Seared & Smoked, you will know that flank steak is one of my favorite cuts of meat.  This is largely because it takes on flavor marinades quickly and ends up being a very tender steak when grilled properly.

The first step is to mix up the herb garlic marinade.  This marinade is inspired by Chimichurri, which is a South American sauce that you typically eat with your steak when served.  It requires a lot of fresh herbs, which is great during the growing season.  This herb marinated flank steak can be prepared year round, which is very convenient.  If you are not growing your own herbs, this recipe can save you a lot of money using items in your pantry, rather than spending $10 on required herbs at the store.

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The key to starting the marinade is to mix up the dry ingredients in a bowl first and then add the 2 Tablespoons of hot water first.  Let it sit for 5 minutes, and then add the vinegar and olive oil.  The hot water will bring out the flavor of the herbs and the spice of the peppers, helping infuse the steak with all of the flavor we are looking for.

When prepared, spoon the marinade mixture on both sides of the steak and rub it into the steak with your hands.  Then let the steak marinade for 1 hour.  If in the fridge, pull out of the fridge 30 minutes before grilling.  Just before throwing on the grill, I scrape off excess garlic & herbs from the marinade.

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Grill for 3-4 minutes a side over high heat.  My gas grill is at 600 degrees when grilling steak.  Grilling times will vary depending on grill & temperature.  Let the steak rest for at least 5 minutes before serving.  Cut against the grain of the flank steak, slicing 1/2″ thick pieces for serving.  You wind find this steak is….. Spicy, Herby, Tangy, Tender, and Delicious.   Give this recipe a try and comment on how it turns out.  I would love to hear your feedback.  Enjoy!

garlic herb marinated flank steak

 

Herb Garlic Marinated Flank Steak

A delicious garlic herb marinated flank steak that can be prepared for an easy dinner.
Course Dinner
Cuisine American, Latin
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2
Author Keegan

Ingredients

  • 1 lb Flank Steak

Herb Garlic Marinade

  • 1/2 tsp Rosemary
  • 1/2 tsp Thyme
  • 1/2 tsp Oregano
  • 3 Cloves Garlic Minced
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp red pepper flakes
  • 2 Tablespoons Hot Water
  • 3 Tablespoons Rice Vinegar
  • 2 Tablespoons Olive Oil

Instructions

  1. Mix dry ingredients and garlic in bowl
  2. Add the hot water and mix. Wait 5 minutes
  3. Add vinegar & olive oil. Mix.
  4. Apply mixture to both sides of steak and work into steak with your hands.
  5. Marinade for 1 hour. Pull from fridge 30 minutes before grilling.
  6. Scrape off excess garlic & herbs before grilling

  7. Grill over high heat until desired temperature. Approximately 3-4 minutes for medium rare.
  8. Let rest for 5 minutes
  9. Slice against the grain in 1/2 inch thickness for serving.  Taste and a sprinkle of salt if needed. 

  10. Enjoy!

Recipe Notes

Flat Iron Chuck Steaks also work well with this recipe.  Leave red pepper out for less heat.

 

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Grilled Tri-Tip Roast

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Tri-Tip sirloin is a tasty affordable cut of meat that can feed a whole family.  If prepared correctly it is tender, juicy, and bursting with flavor.  This marinated version will send you back to your butcher for another Tri-Tip soon after you try it.

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Because sirloin is not the most tender beef out of the package, we are going to marinate this tri-tip roast overnight to pack some tenderness and flavor into the roast.  Before marinating, take the tri-tip roast out of the package and cut off any large areas that are primarily fat around the edges of the beef.  Then, mix the marinade ingredients together in a large ziplock bag and  submerge the tri-tip in the marinade.  Place it in the fridge overnight, rotating it a few times if possible.

When ready to grill, fire up the grill to high heat, or over 500 F.  Place the tri-tip directly over the hottest portion of the grill and grill each side for 5 minutes.  This will develop a nice char on the meat.

Then turn down the grill to low (350 F) or place the tri-tip over indirect heat for another 5 minutes on each side.  If your tri-tip is over 1.5 inches, then you may need to grill it longer at this lower temperature.   The best way to check doneness is to take the temperature of the center with a meat probe or cut into the meat to check how red/pink the center is.  I take my tri-tips off the grill at 120 degrees.  When you are grilling over high heat and the cut of meat is not very thick, the temperature can change from 120 to 140 very quickly.  Error on the side of more rare, as you can alway place it back on the grill.

After you pull the tri-tip roast off the grill, let it rest for 10 minutes before slicing the steak against the grain 1/2 inches thick.  Crack some fresh pepper and sprinkle a little salt over the freshly cut steak and enjoy!

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Grilled Tri-Tip Roast

A quick method to prepare a delicious tender Tri-Tip Sirloin Roast.  Quickly grilled for an easy meal. 

Course Dinner
Cuisine American, BBQ, Grilled
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 -4
Author Keegan

Ingredients

  • 2 lbs Tri-Tip Sirloin Steak

18-24 Hour Marinade

  • 2 Tablespoons Black Vinegar
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Brown Sugar
  • 8 Tablespoons Water
  • 1 Tablespoons Black Pepper

Instructions

  1. Marinade Tri-Tip overnight
  2. Grill over high heat for 5 minutes on each side
  3. Grill over low heat or indirect heat for approximately 5 minutes on each side

  4. Check internal temperature of tri-tip and keep cooking if needed. I like to pull the tri-tip off at 125-130 F for a medium rare finish.  

  5. Let steak rest for 10 minutes and slice 1/2" thick against the grain

  6. Crack fresh pepper over the freshly sliced steak and sprinkle with salt lightly.
  7. Serve and enjoy!

 

 

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One Hour Marinade Grilled Flank Steak

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Tonight I am making one of my favorite flank steak recipes.  It is quick, easy, and, most importantly, delicious every time. I am certifiably addicted to flank steak and this marinade elevates it to another level.

One great quality of flank steak is the ability to absorb marinade flavors quickly, making it a great weeknight meal or a good option when little planning is needed. You can throw the steak in the marinade when you get off work and have the steak on the grill an hour later.

OK, let’s get down to business.

The first step is to mix up the marinade. This is an Asian inspired recipe that enhances the natural flavor of the flank steak with a sweet and salty tangy goodness.

For 1-2 pounds of flank steak, mix up the following in a bowl:

  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoons Worcestershire Sauce
  • 1 Tablespoons Chinese Black Vinegar (found in the asian section of the supermarket… well worth the effort to find)
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Olive Oil ( or any vegetable oil)
  • 2 Tablespoons Water
  • 1 Teaspoon Fresh Ground Pepper

Place the steak in a Ziploc bag or any vessel you have that will allow the steak to submerge in the marinade. In this case I am using a little glass dish shaped like a pie. I have never made a pie with it, but it has marinaded about 100 steaks.

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Flank steak taking a 1 Hour Bath in the Marinade

Let the steak marinade at room temperature for 30 min and then flip it one time to allow the marinade to work evenly. Pull the steak out of the marinade after about an hour. You can leave it in the marinade for up to 2 hours, but leave it in the fridge for the first hour. After taking it out of the marinade, grind some fresh pepper on each side. You want to see the pepper develop a nice texture on the meat. This will help develop a nice flavorful exterior crust when grilling at high heat.

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Flank steak seasoned with additional fresh ground pepper before grilling.

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This is the amount of pepper to aim for.

When you are marinating the steak, prepare the grill for high heat grilling.  You want temperatures in excess of 500 degrees F. The hotter the better. My gas grill is usually at 600 degrees when I prepare this.

When your steak is marinated and ready to go at room temperature, throw that sucker on the grill. For an average flank steak that is 3/4 inch thick, you are going to want to grill each side for 3-4 min over high heat. The goal is to cook the steak to medium or medium rare temperature. If you like your steak medium rare, go with 3 minutes a side. If you like your steak more done, go with 4 minutes a side or more.

Whatever you start with, use a good timer (iPhone) and keep a record of your cooking time and temperatures. If you do not get it quite right the first time, keep your grill temperature the same and adjust your cooking times for your next grill out.

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Always use a very hot grill for steak.

When you pull the steak off the grill you should have some nice grill marks and caramelization happening. If you do not, up the temp on your grill. This is what you are going for….

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Let the steak rest for 5 minutes before carving and serving.

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Perfect medium to medium rare flank steak.

Always wait 5 minutes before slicing 1/2 inch wide strips of beef.  Always cut against the grain when serving Flank Steak or Skirt Steak. Depending on how much salt you like, you may want a light sprinkle of salt before serving.  Enjoy!

One Hour Marinade Grilled Flank Steak

This tangy marinated flank steak is an easy meal that will impress anyone you cook for!

Course Dinner, Main Course
Cuisine American, BBQ
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2 -4
Author searedandsmoked.com

Ingredients

  • 2 lbs Flank Steak about 1/2 lb per person

Steak Marinade for 1-2 of Flank Steak

  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoons Worcestershire Sauce
  • 1 Tablespoons Chinese Black Vinegar found in the asian section of the supermarket... well worth the effort to find
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Olive Oil or any vegetable oil
  • 2 Tablespoons Water
  • 1 Teaspoon Fresh Ground Pepper

Instructions

  1. Grind fresh pepper on both sides of steak and rub into steak
  2. Place flank steak in marinade for 1 hour.  Flip after 30 minutes to ensure marinated evenly. 

  3. Grill over high heat for 3-4 minutes per side.  Remove from the grill when internal temperature is at 130 F for medium rare.  

  4. Let the steak rest for at least 5 minutes

  5. Slice the steak into 1/2" slices against the grain of the meat and serve!