Need a flank steak "quick" marinade recipe

MisterChrister · 11-19-2012, 05:47 PM

After using the search function extensively, I'm even more confused. Many recipes say to marinate 4 hours or overnight, or even days, but a couple said an hour or less. Why? .....anyone have a "fast acting" marinade they want to share? I'll be home in an hour and want to eat it before bedtime!

Boshizzle · 11-19-2012, 05:49 PM

A little worcestershire (just a little wiped over the surface), salt, black pepper, and granluated garlic. Let it set for about 20 minutes and you are good to go. Cook to medium rare, rest, slice against the grain.

Toast · 11-19-2012, 05:51 PM

4 TEASPOONS KOSHER SALT
1 TABLESPOON BLACK PEPPER
1 TEASPOON DRIED TYME
1 TEASPOON DRIED OREGINO
1 TEASPOON PAPRIKA
1 CLOVE FINELY DICED GARLIC (ADD GARLIC RIGHT BEFORE USE)
OLIVE OIL

RIBEYE (OR OTHER) STEAK SHOULD BE 1 1/2 TO 1 3/4 INCHES THICK.
STEAKS SHOULD BE AT ROOM TEMPERATURE.
COAT BOTH SIDES OF MEAT AND RUB IN.
COAT BOTH SIDES OF MEAT WITH LIGHT COAT OF OIL.
CLEAN GRATE BEFORE APPLYING STEAKS.
PLACE STEAKS OVER DIRECT HIGH HEAT FOR 2-3 MINUTES TO SEAR. FLIP AND REPEAT.
ROTATE STEAKS BETWEEN HOT AND COOLER PARTS OF GRILL FOR EVEN COOKING.
MAY NEED TO FINISH OVER INDIRECT HEAT.
LET REST AT LEAST 15 MINUTES AFTER REMOVING FROM GRILL.

trufunk · 11-19-2012, 05:53 PM

This is what I used this weekend, worcestershire salt, pepper and some lowrys marinaded for about 1 hour.

Terry The Toad · 11-19-2012, 05:56 PM

1/4 cup olive oil, 1/4 red wine vinegar, 1 Tbsp lemon juice, and a couple of crushed garlic cloves.

benniesdad · 11-19-2012, 05:56 PM

A thin Teriyaki. Speed it up by vacuum sealing it like they do on Iron Chef.

Hotrodhog · 11-19-2012, 06:17 PM

Quote:

Originally Posted by Terry The Toad

1/4 cup olive oil, 1/4 red wine vinegar, 1 Tbsp lemon juice, and a couple of crushed garlic cloves.

THIS.
(Add Cilantro if you like)

MS2SB · 11-19-2012, 06:39 PM

Equal parts olive oil Worcester and balsamic vinegar with a Tbls Montreal steak

Sent from my SGH-i917 using Board Express

gtr · 11-19-2012, 06:57 PM

You might want to hit up Phubar. He cooked one when I was at his place earlier this year and it was absoPharkinlutely amazing.

smokeyokie · 11-19-2012, 07:18 PM

Man all of the above are great advice!!! THE MOST IMPORTANT of all is to cook the right temp.... MED RARE!!! with nothing more than SPOG the flank is awesome cooked the proper temp!!!!

tish · 11-19-2012, 07:21 PM

My favorite marinade for flank steak is robusto Italian salad dressing. I just pour a small bottle in the zip lock bag with the steak, and flip it a couple/few times overnight. Certainly couldn't get any easier. Comes out fantastic every time.

Terry The Toad · 11-19-2012, 07:24 PM

Quote:

Originally Posted by Hotrodhog

THIS.
(Add Cilantro if you like)

Oooh... I love cilantro, but have never tried it with this marinade. I'll put that on my to-do list.

BBQ PD · 11-19-2012, 08:15 PM

Grilled Flank Steak with rosemary

½ cup olive oil
½ cup soy sauce
5 tablespoons honey
1 tablespoon black pepper
3 tablespoons fresh rosemary
2 tablespoons chopped garlic

Combine ingredients in a zip lock bag with flank steak; marinate in fridge for about 2 hours. Grill on medium high for about 5 minutes on each side for medium rare.

MisterChrister · 11-19-2012, 08:29 PM

Thanks for all of the stellar replies! I "averaged" a bunch of them, marinated 1/2 hour, got the cast iron skillet scorching hot and shot for rare. It came out really good. Next time I'll plan ahead for a longer marinade time, and use lump on the kettle for more heat and crusting. All in all, it was quite tasty though, with yummy leftovers for tomorrow at work! Thanks again!!!
-Chris

Fo Sizzle My Nizzle · 11-19-2012, 08:37 PM

I usually do a longer marinade with soy sauce, scallions, garlic, honey, seasame oil, red pepper flake, and some 7up. Bangin yo.

11-19-2012, 05:47 PM	#1
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Need a flank steak "quick" marinade recipe After using the search function extensively, I'm even more confused. Many recipes say to marinate 4 hours or overnight, or even days, but a couple said an hour or less. Why? .....anyone have a "fast acting" marinade they want to share? I'll be home in an hour and want to eat it before bedtime! __________________ Kettleheads Anonymous Platinum Member

11-19-2012, 05:49 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	A little worcestershire (just a little wiped over the surface), salt, black pepper, and granluated garlic. Let it set for about 20 minutes and you are good to go. Cook to medium rare, rest, slice against the grain. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

11-19-2012, 05:51 PM	#3
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	4 TEASPOONS KOSHER SALT 1 TABLESPOON BLACK PEPPER 1 TEASPOON DRIED TYME 1 TEASPOON DRIED OREGINO 1 TEASPOON PAPRIKA 1 CLOVE FINELY DICED GARLIC (ADD GARLIC RIGHT BEFORE USE) OLIVE OIL RIBEYE (OR OTHER) STEAK SHOULD BE 1 1/2 TO 1 3/4 INCHES THICK. STEAKS SHOULD BE AT ROOM TEMPERATURE. COAT BOTH SIDES OF MEAT AND RUB IN. COAT BOTH SIDES OF MEAT WITH LIGHT COAT OF OIL. CLEAN GRATE BEFORE APPLYING STEAKS. PLACE STEAKS OVER DIRECT HIGH HEAT FOR 2-3 MINUTES TO SEAR. FLIP AND REPEAT. ROTATE STEAKS BETWEEN HOT AND COOLER PARTS OF GRILL FOR EVEN COOKING. MAY NEED TO FINISH OVER INDIRECT HEAT. LET REST AT LEAST 15 MINUTES AFTER REMOVING FROM GRILL. __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen The Fun Never Stops at the BBQ Brethren Throwdowns

11-19-2012, 05:56 PM	#5
Terry The Toad is one Smokin' Farker Join Date: 08-16-11 Location: Saint Cloud, FL Downloads: 0 Uploads: 0	1/4 cup olive oil, 1/4 red wine vinegar, 1 Tbsp lemon juice, and a couple of crushed garlic cloves. __________________ Lang 48 Original Superfast RED ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan

11-19-2012, 06:39 PM	#8
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	Equal parts olive oil Worcester and balsamic vinegar with a Tbls Montreal steak Sent from my SGH-i917 using Board Express __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Veteran Noobian Warlord

11-19-2012, 05:53 PM	#4
trufunk Full Fledged Farker Join Date: 11-14-11 Location: San Antonio, Tx Downloads: 0 Uploads: 0	This is what I used this weekend, worcestershire salt, pepper and some lowrys marinaded for about 1 hour.

11-19-2012, 05:56 PM	#6
benniesdad Full Fledged Farker Join Date: 09-26-12 Location: Locust Grove, GA Downloads: 0 Uploads: 0	A thin Teriyaki. Speed it up by vacuum sealing it like they do on Iron Chef.

11-19-2012, 06:57 PM	#9
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	You might want to hit up Phubar. He cooked one when I was at his place earlier this year and it was absoPharkinlutely amazing. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-19-2012, 07:18 PM	#10
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK Downloads: 0 Uploads: 0	Man all of the above are great advice!!! THE MOST IMPORTANT of all is to cook the right temp.... MED RARE!!! with nothing more than SPOG the flank is awesome cooked the proper temp!!!! __________________ open brick fire pit weber smokey joe with homemade WSM 2 weber kettle maverick ET 732 1 really, I mean really UGLY Drum Smoker super fast RED and BLACK thermapens _____________________ Billy"Smoke on Brothers and Sisters"

11-19-2012, 07:21 PM	#11
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	My favorite marinade for flank steak is robusto Italian salad dressing. I just pour a small bottle in the zip lock bag with the steak, and flip it a couple/few times overnight. Certainly couldn't get any easier. Comes out fantastic every time. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-19-2012, 08:15 PM	#13
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA Downloads: 0 Uploads: 0	Grilled Flank Steak with rosemary ½ cup olive oil ½ cup soy sauce 5 tablespoons honey 1 tablespoon black pepper 3 tablespoons fresh rosemary 2 tablespoons chopped garlic Combine ingredients in a zip lock bag with flank steak; marinate in fridge for about 2 hours. Grill on medium high for about 5 minutes on each side for medium rare. __________________ Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.

11-19-2012, 08:29 PM	#14
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Update Thanks for all of the stellar replies! I "averaged" a bunch of them, marinated 1/2 hour, got the cast iron skillet scorching hot and shot for rare. It came out really good. Next time I'll plan ahead for a longer marinade time, and use lump on the kettle for more heat and crusting. All in all, it was quite tasty though, with yummy leftovers for tomorrow at work! Thanks again!!! -Chris __________________ Kettleheads Anonymous Platinum Member

11-19-2012, 08:37 PM	#15
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	I usually do a longer marinade with soy sauce, scallions, garlic, honey, seasame oil, red pepper flake, and some 7up. Bangin yo. __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus ~ Limey Weber 18 OTS When all else fails just ask yourself, WWGALD???