We LOVE flank steak, and I have a slew of excellent beef marinade recipes…from a simple orange juice/soy/red wine to those with multiple ingredients. We were having company so I chose this old favorite…and marinated overnight to allow the flavors to permeate the meat. Hubby likes his beef practically mooing, but I go for the end pieces which are closer to medium rare.
The accompanying potatoes are one of our favorite side dishes during the summer grilling season. There isn’t really a recipe, just a technique. I actually started this “packet” on a baking sheet in the oven while the charcoal was getting fiery hot…so that the potatoes could get nice and crispy while they cooked along with the flank steak, but this isn’t necessary. I used shallots and thyme as my flavorings, but you could certainly use rosemary and diced red onion, or whatever you like with potatoes. I often prepare the packet earlier in the day, so it just needs to be tossed on the grill right before dinner.
Happy Labor Day, everyone!
Soy and Red Wine Marinated Flank Steak…adapted from Sunset Magazine
3/4 cup red wine, Shiraz preferred
2/3 cup soy
1/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1 teaspoons Dijon mustard
2-3 cloves minced garlic
1-2 flank steaks
Combine all marinade ingredients. Pour into a gallon zip lock bag. Add flank steaks, seal and marinate at least 2 hours or overnight, turning occasionally.
Grill to desired doneness. Let sit 5 minutes before carving thin slices against the grain.
Grilled Potato Packets~
Bag of new potatoes, either red or yellow
3-4 tablespoons butter, at room temperature
1-2 shallots, outer peel removed and sliced very thin
Freshly ground black pepper
Sprigs of thyme
Cook potatoes in salted boiling water till you can pierce easily with fork. Drain and allow to cool.
Put large sheet or a few smaller sheets of heavy duty aluminum foil on work space. Use about 1 tablespoon of the softened butter to smear over central area of foil. Cut cooked potatoes in half (or slices) and spread over buttered foil in one layer. Season well with salt, pepper and sprigs of thyme. Drizzle with olive oil, then balsamic vinegar. Top with small pieces of remaining butter.
Seal up packet by folding foil over potatoes. Grill over indirect heat till potatoes are browned and shallots cooked…about 20 minutes depending on the heat of your grill. The process can be hurried along by cooking in a preheated 350º oven for about a half hour, then finishing on the grill.