Tuesday, June 12, 2012

Red Wine Marinated Flank Steak

Flank steak can be a bit hard to find in Sweden, but is getting increasingly more popular. Especially during the summer months, since it's such a good cut to throw on the grill. Frankly, I don't know why so few people seem to use it - I love it. It's very reliable, always flavorful, and cooks really fast. Perfect! 

It has a lot of flavor, but if you have the time, let it marinate over night and it will be even better. This was a tasty red wine marinade, with lots of acid. The meat went well with a classic sauce béarnaise, and a big salad. 

Red Wine Marinated Flank Steak

800 g flank steak
250 ml red wine
2 tbsp dijon mustard
1 garlic clove, minced
2 tbsp lemon juice
75 ml soy sauce
100 ml canola oil
1/2 tsp ground coriander
1/2 tsp black pepper
1 tsp cumin

Mix everything for the marinade, and pour over the flank steak. I use a zip loc bag. Let it sit for a few hours, or overnight. Remove the meat and let it come to room temperature before cooking (ideally). Grill - on a barbecue or in a griddle pan - for a few minutes on each side, over high heat. Let the meat rest for a few minutes before slicing. An when you slice, make sure to slice across the grain. 

Recipe in Swedish: 

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