Donna Walsifer
touchdown!
I pulled a flank steak out of my freezer the other morning and wanted to try a new recipe. After doing a general web search, I came across a recipe by former NFL player, Eddie Jackson. The reviews seemed split, but I decided to give it a go.
His recipe was for a wet marinade that had fresh oregano, parsley and rosemary (from my garden), canola oil, red wine vinegar, fresh garlic, Dijon mustard, Worcestershire sauce, salt and pepper. The flank steak can marinate for as little as 30 minutes, which I did, or overnight.
The combination of oregano and rosemary was aromatic and a bit bold. The parsley gave the marinade some freshness. The vinegar and Worcestershire sauce boosted the flavors and added sweet and savory notes that played off spiciness of the Dijon mustard. I grilled the steak approximately 6 minutes per side, which was perfect. The steak was rare in the center, yet tender. After a brief rest, it was time to slice the meat.
The meat was cooked perfectly. The flavors were different from other marinades I had prepared in the past for flank steak, however, it was delicious. The flavor combination was different, but appealing and I would make again. I served mashed potatoes and oven roasted asparagus along with the steak. An easy and tasty meal!
The combination of oregano and rosemary was aromatic and a bit bold. The parsley gave the marinade some freshness. The vinegar and Worcestershire sauce boosted the flavors and added sweet and savory notes that played off spiciness of the Dijon mustard. I grilled the steak approximately 6 minutes per side, which was perfect. The steak was rare in the center, yet tender. After a brief rest, it was time to slice the meat.
The meat was cooked perfectly. The flavors were different from other marinades I had prepared in the past for flank steak, however, it was delicious. The flavor combination was different, but appealing and I would make again. I served mashed potatoes and oven roasted asparagus along with the steak. An easy and tasty meal!
Eddie Jackson’s Flank Steak
Active Time: 20 minutes
Total time: 1 hour (includes marinating and resting times)
Ingredients
1/2 cup canola oil, plus more for oiling the grill grates
1/4 cup red wine vinegar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes Worcestershire sauce
Kosher salt and freshly ground black pepper
2 pounds flank steak
Directions
Active Time: 20 minutes
Total time: 1 hour (includes marinating and resting times)
Ingredients
1/2 cup canola oil, plus more for oiling the grill grates
1/4 cup red wine vinegar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes Worcestershire sauce
Kosher salt and freshly ground black pepper
2 pounds flank steak
Directions
- To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil.
- Place the steaks in a zip top bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight.
- Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill.
- Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.