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Catch ‘em & Cook ‘em: Grilled marinated Flank or Hanger Steak

January 24, 2018
By Capt. Dick May , Pine Island Eagle


C Balsamic Vinegar

2 Tbsp reduced sodium Soy Sauce

2 Tbsp Honey

2 medium Shallots thinly sliced

2 tsp freshly chopped Rosemary or 1 tsp dried Rosemary

1 tsp dry Mustard

1 Lbs Flank Steak

Salt to taste

How to:

1. In a 13 x 9 inch glass baking dish, combine Vinegar, Soy Sauce, Honey, Shallots, Rosemary and Mustard until combined, using a fork or whick.

2. Place Steak on top and press meat lightly to coat with marinade. Turn and press again.

3. Cover and refrigerate for at least 2 hours, turning occasionally.

4. Prepare grill to medium-hot coals, or medium setting, or preheat broiler.

5. Remove the meat from the marinade and discard marinade.

6. Grill 4 to 6 minutes on each side (for medium rare) or until desired doneness.

7. Transfer steak to a cutting board and sprinkle lightly with salt. Let stand for 5 minutes.

8. Cut diagonally across the grain into thin slices. Arrange on a platter and serve.

Serves 4

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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