Grill & Gulp

Folks have asked if I would post recipes on the blog. Ask and ye shall receive! Marinated flank steak is a summer fave for me and this is the best (and easiest) recipe. You and your guests will love it! The recipe is a modified version of a recipe from the late, great James Beard.

Flank Steak Marinade

1/2 cup of sherry or vermouth
1/2 cup of soy sauce
2 chopped cloves of garlic
1 teaspoon of ground ginger

Feel free to double the recipe depending on the size of the steak. Marinate the steak for 12 - 24 hours, turning it frequently. Grill or broil in the oven (for those city dwellers that don't have outdoor space for a grill) until your desired temperature. 5-7 minutes a side for medium rare. Let sit 10 minutes before carving on a diagonal.

Wondering What Wine to Serve?

Wine expert Dellie Rex was kind enough to suggest a few affordable French wines to enjoy with steak. Dellie lives in Boston and is the author of About Wine. (She is also my aunt!)

2007 Clos Triguedina Le Petit Clos Cahor
- delicious blend of Malbec and Merlot. $18.

2007 Chateau Fabas Minervois - complex blend of Syrah and Grenache. $15

2008 Macon-Villages White Burgundy - a white that can hold its own with steak. $12

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