Emergency Flank Steak
- 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.