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How To make Marinated Flank Steak Toh
2 pounds Beef flank steak
3 tablespoons Ketchup
1 tablespoon Vegetable oil
1 tablespoon Onion
chop
1 teaspoon Brown sugar
1 teaspoon Worcestershire sauce
1 Garlic clove :
mince
1/8 teaspoon Pepper
Place flank steak in an 11x7x2" glass dish. Combine remaining ingredients; pour over meat. Cover and refrigerate for at least 4 hours. Remove meat, discarding marinade. Grill over hot coals until meat reaches desired doneness, about 4 minutes per side for medium, 5 minutes per side for medium-well. Slice into thin strips across the grain to serve. Diabetic Exchanges: One serving equals 3 lean meat, 172 calories, 115 mg. sodium, 43 mg. cholesterol, 2 gm. carbohydrates, 23 gm. protein, 7 gm. fat.
Serves: 8 From: "Taste of Home" Magazine, June/July 1994 Posted by: Debbie Carlson (PHHW01A) - Prodigy
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This balsamic marinade helps tenderize meat and adds a ton of flavor. #steak #meat #marinade #food
How to Tenderize Steak & Other Meats I Taste of Home
Say goodbye to the days of tough, dry meat. James Schend, Taste of Home Deputy Culinary Director, will show you how to tenderize steak and other meats a few different ways, including salting, using a marinade and what to do if you don't have a meat mallet.
00:00 Why Tenderize Meat
00:28 Pound the Meat
01:13 Salt the Meat
01:49 Marinate the Meat
02:29 Allow the Meat to Rest
02:44 Cut Against the Grain
Find even more ways to tenderize steak and other meats here:
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Episode 109: Broiler Dinner
Source:
Broilers aren’t just for nachos anymore and we proved it with this episode. We made breakfast for dinner, steak, and two kinds of chicken in an effort to see how well the broiler could make dinner. Turns out it was a hidden gem in our kitchen. Recipes this episode were quick, a little toasty, yet still tender. Get your broiler preheated and see how you can make dinner a little different this week.
Mad Dogs Tender Plank Beef Tenderloin
Recipe from Mad Dog and Merrill.
Episode 64 coffee marinade for grilling
Ok so here is my verdict on the coffee marinade. If you use it as just a marinade it is wonderful and flavors your meat nicely. If you do as the recipe says, and reserve half the marinade to use as a dipping sauce it is a bit to salty in my opinion. Hubby on the other hand enjoyed it both ways which just proves that opinions are like a-holes everyone has one! lol
Taste of home Coffee marinated steak:
Ingredients
2 tablespoons sesame seeds
6 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 cup strong brewed coffee
1 cup soy sauce
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 pounds beef top sirloin steak (1 inch thick)
Directions
In a small skillet, toast sesame seeds in butter. Add onion and
garlic; saute until tender. In a large bowl, combine the coffee, soy
sauce, vinegar, Worcestershire sauce and sesame seed mixture.
Pour half into a large resealable plastic bag; add steak. Seal bag
and turn to coat; refrigerate for 8 hours or overnight, turning
occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from steak. Grill steak, covered, over
medium-hot heat for 6-10 minutes on each side or until meat reaches
desired doneness (for medium-rare, a meat thermometer should read
145°; medium, 160°; well-done, 170°). Warm reserved
marinade; serve with steak. Yield: 6 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet
© Taste of Home 2014
2 of 2
Coffee Marinated Steak (continued)
Wine (continued)
Sauvignon, Merlot or Syrah.
© Taste of Home 2014
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