I think most people have a universal love affair with steaks except of course for those who have pledged their lives to vegetarianism. Some if not most would agree that the charred yet juicy and tangy goodness of beef is quite comforting as well as addicting. It is reminiscent of carefree summers spent in the company of family and good friends on game nights. However, steak dinners are not just reserved for those occasions. It can be served for formal events or for those nights when you just feel like treating yourself to something special for a change. And today is exactly that!
I reckon that after all the hard work I’ve put in my businesses especially with the last ACN convention, I deserve a meal that not only is palatable and filling but in line with my WOE because I have to admit that there were times that I had a slice of cake or two. What’s more is that I am road testing this wonderful recipe of Marinated Grilled Flank Steak that I chanced upon Kayln’s Kitchen on Pinterest. I tell you, Pinterest is a treasure trove of recipes, DIY crafts, and so much more! For those first time low carb dieters, make Pinterest your best friend.
The recipe itself was adapted from Gourmet magazine and isn’t hard to follow. For the sauce, I opted for chimichurri sauce for more flavor and instead of using flank steak, I used rib eye as that was the only available cut at the moment. I hope that you guys enjoy the recipe as much as I did because it really is oozing with goodness. Enjoy!
*** Chimichurri sauce recipe courtesy of Epicurious.
Yields: 4 to 6 pieces
Marinated Grilled Rib Eye Steak
2-3 pound rib eye (flank steak or London Broil from original recipe)
2 T balsamic vinegar (I like Fini Balsamic Vinegar)
2 T fresh lemon juice
1 T Dijon mustard
1 T Worcestershire sauce
1 T finely minced fresh garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 tsp. smoked paprika or paprika
(original recipe had cayenne pepper, which I stopped using through the years)
1/4 cup olive oil
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Marinated Grilled Rib Eye Steak
Combine balsamic vinegar, lemon juice, Dijon, Worcestershire sauce, garlic, and spices, then whisk in olive oil.
Trim the steak so there is not a lot of visible fat especially when you are using flank steak. Then make small scores about 1/4 inch deep and 1/4 inch apart on both sides of the meat. (This allows the marinade to penetrate more, but it’s optional.) Place meat in a zip lock bag, using the smallest size you can fit it into. Pour marinade mixture over meat, then marinate in refrigerator 8-24 hours.
To cook, take meat out of the refrigerator, drain off marinade, and let it come to room temperature while you preheat grill to high heat. Turn grill to medium-high or let coals cool down before you put the meat on. If using Polder Meat Thermometer, cook to a temperature to 130F. If using instant read meat thermometer, start checking temperature after you turn the meat and cook to 130F. I turned the meat after about 6 minutes, and my steak reached this temperature in about 11 minutes, but cooking time will depend on how hot the grill is, the size of your steak and the temperature of the meat when you start. The meat will continue to cook as it rests, so it’s best to remove from the grill when it’s underdone rather than overdone.
When the meat reaches that temperature remove from the grill and let rest 5-10 minutes for smaller pieces or 10-15 minutes for larger pieces. Cut meat into thin slices across the grain and serve immediately.
This is great served with chimichurri sauce or olive sauce for steak.
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)