I love to grill in the Winter. It makes me feel like I am defying mother nature. Every Fall we move the gargantuan gas grill up four steps so it can be closer to the patio door. At least once a week, we are out there grilling like we lived in sunny Florida. Grilling gives meat such a smokey, charred flavor that you can’t get inside.
Flank Steak is a easy steak to grill. The key is to let it rest before serving at least 10 minutes.
I always have a really sharp slicing knife on hand and cut it at an angle, slicing it thin as possible.
This steak has a simple marinade that I mixed a few hours before it went on the grill.
I marinated it in a plastic bag, it just sits in the fridge until I am ready to grill.
It’s important to let the steak rest for 10 minutes…
Slice with a sharp knife as thin as you can get it..
Pacific Rim Grilled Steak
To print, click here
Ingredients:
1 Flank steak (about 2 pounds)
Marinade Mix
2 Tablespoons garlic
2 Tablespoons sesame oil
2 teaspoons coarse ground black pepper
1 teaspoon chili powder
1 tablespoon ground coffee
2 teaspoons kosher salt
3 tablespoons honey ginger vinegar (from the Rustic Olive oil and vinegar store)
Instructions:
Place all marinade ingredients in a gallon plastic bag. Place the steak in the bag and massage the meat, getting all of it covered with the marinade. Place in the fridge until 1 hour before cooking.
To cook, heat grill to medium, and grill until desired doneness. Let rest for 10 minutes before slicing.
Serves 5-6
Thanks for planting the thought of a grilled steak in my mind, it’s -12 today which makes me want it even more. So as you said about defying Mother Nature; I’ll be out there chilling and grilling today.
later,
charlie
Go for it, you will love the results…
Is that a picture of your grill above? Quite the fireplace or is it a smoker?
Bet when the fire is going in there it takes the chill off.
The picture in the header is of my outdoor wood burning oven. On the side is a large fireplace where we do most of the grilling. We are hooked on grilling over wood.
Very nice….
I agree wood is the best. My favorite is apple mixed with oak. Apple for flavor and oak for long steady coals.
We try to use local woods, sometimes we get oak, but mostly it’s a mix. Wood flavor can make a difference, I learned that living in Texas where Mesquite was the wood of choice.