How To make Lipton's Marinated Flank Steak
1 Env. Recipe Soup Mix; *
1/2 c ;Water
1/2 c Red Wine; Dry
1/4 c Olive Or Vegetable Oil
1 T Parsley; Fresh, Fine Chop
1 t Oregano
1/8 t Pepper
2 lb Flank Steak; Beef
* Use either Onion or Onion-Mushroom Soup mix for this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a large shallow baking dish, thoroughly blend all ingredients except steak; add steak and turn to coat. Cover and marinate in refrigerator, turning steak and piercing with fork occasionslly, at least 4 hours or overnight. Remove Steak, reserving marinade. Grill or broil steak, turning once, until done. Mean while, in a small saucepan, bring remaining marinades to a boil, then simmer 5 minutes. If necessary, skim fat from marinade. Serve hot marinade with the steak.
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FULL LIST OF INGREDIENTS:
Serves: 2 Prep Time: 10 Mins Cook Time: 3-6 Hours OVEN TEMP: 375DF
- 1.5 to 3 Lbs Short Ribs ( This recipe does not need to be doubled if using 8 ribs. Only adjust the seasonings by 1/2 or to taste.)
- 2 Tsp Kosher Salt
- 1 Tsp Coarse Black Pepper
- 1 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1.5 Cups Red Wine (Cabernet)
- 1 Tbsp Duck Fat
- Olive Oil or Avocado Oil
- 4 Cups Beef Broth
- 2 Tbsp Tomato Paste
- Mirepoix:
- 1 Medium Yellow Onion, Diced
- 1 Stalk Celery, Diced
- 1 Carrot, Peeled and Diced
- Salt to Taste
- 2 Peeled & Crushed Garlic Cloves
- 3 Sprigs of Thyme
- 1 Bay Leaf
- 1/4 Tsp Crushed Peppers
- Additional Salt, Seasoned Salt, or Cajun Seasoning to Taste
La bonne viande à griller
Dans notre cours de grillades en ligne gratuit: tu découvriras tout ce dont tu as besoin en plus de la bonne viande.
En principe, toute viande peut être grillée. Cependant, un bon résultat dépend toujours de la qualité de la viande – qui est garantie si tu achètes de la viande suisse. Nous te montrons quels facteurs influencent le goût et ce à quoi tu dois veiller en matière de viande à griller.
0:00 La qualité
0:10 La marbrure
0:38 Le stockage
0:50 Le wet-aged
1:00 Le dry-aged
1:35 L’épaisseur du steak
1:45 Le Nose to Tail/les special cuts
2:00 Le flank steak (la bavette du flanchet)
2:10 Le skirt steak (la hampe)
2:20 Le petit tender et le tri-tip
2:32 Sur l’os
Sur tu trouveras encore plus d’informations et de conseils utiles à prendre en compte lors de l’achat de viande.
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