Enjoy Marinated Flank Steak this Labor Day!

Thursday, September 01, 2011
By Tricia Stevens
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Stay away from the typical burger and hotdog barbecue this Labor Day and instead celebrate the weekend with this Marinated Flank Steak recipe from Celebrity Chef Dave Lieberman and enjoy it with St. Francis Cabernet.

“I love marinating a nice flank or tri-tip steak and slicing thin,” Lieberman says. “One big piece serves a lot of people. Make sandwiches with that chipotle bbq sauce and you’ve got yourself some awesome pre-game grub. A big, flavorful steak has no better match than the bold taste profile found in the St. Francis Cabernet Sauvignon. Seriously!”

Marinated Flank or Tri-Tip Steak
1 flank steak (about 2 pounds) or 1 medium tri-tip (about 3 pounds)
1 tablespoon freshly ground black pepper
1 tablespoon Dijon mustard
3 tablespoons steak sauce
2 tablespoons soy sauce
3 cloves garlic, peeled and smashed

Before You Leave Preparation:
Place the steak in a resealable plastic bag. Whisk together remaining ingredients in a small bowl then pour into the bag with the steak. Marinate at least 30 minutes and up to overnight in the refrigerator.

After You Arrive Preparation:
Grill over medium-high temperature, about 6 minutes each side for medium for the flanks steak and about 10 minutes each side for the trip tip. Let rest 5 minutes before slicing thin to serve.


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