Mom's Marinated Flank Steak by Tom
A while back I was talking on the phone to my mother about a particular recipe I was making that evening. Unrelated to what I was making, she said that she had a really good flank steak recipe that she has been making for a number of years. In the mail a couple of days later came her recipe. Although I have a pretty good flank steak recipe myself that I had previously posted on the blog, I thought why not try my Mom's. She is a very good cook, so I thought this recipe must be pretty good too. And it is!
Her secret is to marinate the meat only for 5 hours. Not a minute longer or shorter. Okay, I don't think it is that critical to be accurate to the minute, but I get her point. The marinade does "cook" the meat in a fashion, and you actually want your grill or broiler to do that. But this marinade does give the flank steak a nice flavor and helps to tenderize it as well.
I complimented the meat with roasted red potatoes cooked in their jackets, and a very flavorful saffron carrot recipe that I found in Jonathan Waxman's "A Great American Cook" cookbook.
The entire meal was simple to prepare and very flavorful.
1 1/4 - 2 pounds flank steak (depending on how many servings you need)
1/2 cup olive oil
1/2 cup soy sauce
1/2 cup bourbon
1 small sweet onion chopped
2 cloves of garlic chopped
1 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon sherry vinegar (or other wine vinegar)
As you can see, I served the flank steak with braised carrots with saffron and a red potato cooked on the grill for 50 minutes.
The carrot recipe is simple. Use whole baby carrots. I found a bag at Wegman's that served three. (David was joining us for dinner last evening.) Boil the carrots in salted water over medium-low heat for 15 minutes. The carrots will be al dente. Drain the carrots and pat them dry. In a small skillet heat a tablespoon of olive oil over medium-low heat. Gently cook the carrots for 3 minutes. Then add a pinch of saffron and 2 tablespoons of sherry vinegar. Cook this for 2 more minutes turning the carrots once or twice. Take the skillet off the heat. Now add 1-2 tablespoons of butter and cover the skillet. Let stand for 5 minutes. The carrots are now ready.
Easy and tasty. Thanks Mom!