Emergency Flank Steak
You’ll need:
- A Flank steak
- About a half cup or so of cooking oil
- 3 or 4 or 5 tablespoons of Dijon mustard
- 2 tablespoons or more of Worcestershire sauce
- The juice of a lemon
- 3 cloves of garlic, crushed
- A splash of red wine vinegar
- 1 gallon-size freezer bag
If you’ve got a Cuisinart MiniPrep, dump everything in there but the steak and give it a good whirl. If not, just use a blender.
Get the flank steak into the Ziploc, and pour the marinade over it. Force out the air by hand, or close the bag around a straw and suck it out.
Put the freezer bag in the freezer and forget about it – until a half day before you’re craving some tasty flank steak. After it’s been completely thawed for at least an hour, throw it on the grill for three-to-five minutes on each side. Then slice thin and on the bias.
Serve with the simplest salad you can think of, a pile of fries, and a big, dumb Zinfandel.
NOTE: We go to Sam’s Club and buy four flank steaks at a time. Quadruple the marinade recipe, and portion it out with the steaks into four separate freezer bags. Of course, we suffer a lot of flank steak emergencies.
About Stephen Green
Stephen Green, better known on the interwebs as VodkaPundit, is the star of his "Hair of the Dog" and "This Week in Blogs" PajamasTV as well as the proprietor of the popular VodkaPundit blog.
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What a complicated way to ruin a perfectly good flank steak!
It needs nothing–as in zero–more than salt and pepper and a hot grill or grill pan.
Besides, I’d recommend skirt steak over flank! Not only does it have a meatier taste, but it also cooks more quickly. Even if you just haul it out of the refrigerator, it’s cooked in 10 minutes.
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