Marinated Flank Steak W/lemon Herb Butter Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Flank steak, 1 to 1 1/2lbs
1/4 cup: Ea. salad oil & dry red wine,
1 tbsp: Worcestershire,
2 tsp: Soy sauce,
1 tsp: Dry mustard,
1 Clove: garlic, minced
1/2 tsp: Salt,
1/4 tsp: Sugar,
1/4 tsp: Summer savory leaves,
FOR GARNISH
1: Watercress sprigs,
Directions:
Lemon herb butter: Beat 1/3 cup soft butter until fluffy; gradually
beat in 1 1/2 T lemon juice until well combined. Mix in 3 T each
finely chopped parsley and watercress, 1 tsp. worcestershire sauce,
1/4 tsp. tarragon and dash white pepper. Shape into a roll or cube,
wrap, and chill to blend flavors. Place steak in shallow dish. In a
covered jar or blender, shake together oil, wine, worcestershire
sauce, soy sauce, mustard, garlic, salt, sugar, and savory. Pour over
steak, turning to coat well. Cover and refrigerate, 8 hrs. or more,
turning once or twice. Remove steak, reserving marinade. Place on a
rack in a broiling pan. Broil about 4" from heat, until well browned
(about 6 minutes per side for rare), brushing occasionally with
marinade. Slice thinly, cutting diagonally. Serve topped with thin
slices of lemon herb butter. Garnish with watercress. TIPS: Flank
steak will be most tender if cooked only to rare or medium rare stage
of doneness. Cooked more, it tends to become rather tough. You can
substitute 2 T cider vinegar for 1/4 cup dry red wine.
Source from luhu.jp
beat in 1 1/2 T lemon juice until well combined. Mix in 3 T each
finely chopped parsley and watercress, 1 tsp. worcestershire sauce,
1/4 tsp. tarragon and dash white pepper. Shape into a roll or cube,
wrap, and chill to blend flavors. Place steak in shallow dish. In a
covered jar or blender, shake together oil, wine, worcestershire
sauce, soy sauce, mustard, garlic, salt, sugar, and savory. Pour over
steak, turning to coat well. Cover and refrigerate, 8 hrs. or more,
turning once or twice. Remove steak, reserving marinade. Place on a
rack in a broiling pan. Broil about 4" from heat, until well browned
(about 6 minutes per side for rare), brushing occasionally with
marinade. Slice thinly, cutting diagonally. Serve topped with thin
slices of lemon herb butter. Garnish with watercress. TIPS: Flank
steak will be most tender if cooked only to rare or medium rare stage
of doneness. Cooked more, it tends to become rather tough. You can
substitute 2 T cider vinegar for 1/4 cup dry red wine.
Source from luhu.jp