All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. It was medium rare and quite good. Because of the rave ratings, I grilled last night in 40 degree, rainy, windy weather. This time, I added 1.5 teaspoons of ground cumin and corriander, along with a small handful of cilantro leaves, then substituted fresh lime juice and added a little lime zest. https://www.yummly.com/recipes/red-wine-vinegar-marinade-steak If you are a big fan of balsamic like I am you are going to love this! Barbequed them side by side and it smelled so delicious a few neighbors wandered into the backyard and stayed to have dinner. Score your flank steaks by cutting 1/8-inch deep across the grain at 1-1 1/2-inch intervals. Don’t be afraid of making substitutions, if needed. Paired with beefy flank steak and a fresh, crunchy cabbage slaw, they make for a gorgeous platter and a … sounds wonderful! tablespoon lemon juice. Info. Thanks for sharing such an awesome recipe! https://www.yummly.com/recipes/balsamic-vinegar-steak-marinade SO he has become more open to the idea of marinades and other ways to prepare meat. Grill meat for 5 minutes per side, or to desired doneness. Steak is up there with the most romantic meals you can make at home and you can’t go wrong with … Turn the bag occasionally. This Seared New York Strip Steak with Red Wine Balsamic Reduction is favorite for any time of year! I have mentioned in the past that Kevin is a true red meat lover, and when I say read meat I mean a big thick rib eye. on each side, basting occasionally with marinade. Season both sides generously with salt and pepper. I did make a couple of additions. Olive oil for vegetable oil, red wine vinegar for balsamic or apple cider vinegar, brown sugar for honey, fresh rosemary for dried (or even other herbs entirely). Then add the dry mustard, salt, pepper and garlic powder. Served fajita style with roasted red peppers and yellow onions, avocado's, sour cream, warm tortillas and Mexican rice from Allrecipes. Place red wine, fennel seeds, crushed red pepper, and thyme sprigs in a small saucepan; bring to a simmer over high. For this meal I let it marinade for 4 hours and they were fantastic! Add the flank steak and stick it back in the fridge until you’re ready to cook it – ideally, I recommend doing this in the morning, but it still tastes good if it only gets a couple hours. Slowly whisk in the olive oil and lightly season with malt vinegar sea salt and pepper. Your daily values may be higher or lower depending on your calorie needs. Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Everything went into a ziploc bag, then into the refrigerator for 8 hours. We put the vegetables in tin foil and cooked them on the bbq as well (they took longer than the steak which we cooked to medium) We sliced the meat into thin strips with an electric knife and served with the vegetables, tortillas, cheese, sour cream, salsa, and guacamole. While the red wine vinegar marinade was good, the balsamic vinegar marinade was voted far superior. It was fantastic. Reduce heat to medium, and simmer, stirring occasionally, until reduced to 3/4 cup, about 10 minutes. To make steaks in skillet: Turn heat to high and let preheat a few minutes until skillet is hot. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I think that means its a keeper, thanks Connie for a fantastic addition to my recipe collection. https://www.thespruceeats.com/classic-steak-marinade-recipe-335235 added a little sugar and red wine to enrich the flavor and bring the sourness or tartness of the balsalmic vinegar down a notch. WOW! The flavor of the thinly sliced steak FAR exceeded my expectation. Heat a nonstick skillet over medium-high heat. Place … Allrecipes is part of the Meredith Food Group. Combine all ingredients in a plastic zipper bag and shake to combine. ". Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Marinate for … They were awesome!!! For the vinigar I used Balsamic. This time there were no complaints of bland steak, and the fajitas were a big hit! Marinated for 6 hours. I am so used to posting recipes for a main dish or even a full meal. Fajita meat was my target. Place the steaks inside and ensure that the marinade covers all surfaces of the steak. My girls think this is great, and it doesn't take long to grill. I did this recipe exactly. This marinade recipe is the only one we will ever use when making grilled flank steak for fajitas! Place steaks in hot pan, and cook for 1 minute on … The marinade used in this recipe is made with a mixture of red wine and balsamic vinegar, and top-round beef is used. For this recipe, combine extra virgin olive oil, balsamic vinegar, dry red wine, stone ground mustard, garlic cloves, fresh rosemary, salt and pepper in a bowl; then whisk until it’s well blended. Place the steaks in a baking dish and pour the marinade over them. Plus when he grills he usually uses salt, pepper, and a bit of garlic powder. Amount is based on available nutrient data. 1 . Stone Ground Mustard; 2 Cloves Garlic, minced Stir the sauce mixture until all the ingredients are combined. A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor while its marinated overnight. We loved it! "All recipes and their respective images are original and the sole property of Bobbi's Kozy Kitchen © 2011-2018, with all rights reserved. Pour marinade over the steak, turning meat to coat thoroughly. Great not only in the summertime, but year-round. Vinegar is a great choice and you can select the perfect flavor based on your preferences and the other ingredients in the marinade. The … I marinated the meat for 48 hours (and added some slices of sweet onion, red and yellow pepper to the marinade an hour before I was ready to grill). If they are so talented...why dont they post it as an original instead of riding someone elses idea? It is a so super simple, but oh so flavorful. I appreciate your topic for blogging. Then pull it out of the marinade … Oil the grill grate. Add the steaks, seal the bag, and move them … So I have had to explain to him that I can't exactly post THAT as a recipe. Place your steak in the bag (I used sirloin steaks here) and make sure the meat is covered by the marinade. Simply mix up the ingredients and steak your favorite steak in the marinade overnight. Pour wine mixture through a fine wire-mesh strainer; discard solids. Place steaks on the grill, and discard the marinade. The only change I made was I substituted balsmaic vinegar for the red wine vinegar. Cover, and refrigerate for 6 hours. Cool completely, about 10 minutes. Flat Iron Steak with Balsamic Sauce Recipe | Life's Ambrosia But so many people asked for the recipe I knew I was the one being silly. Combine all balsamic and red wine … It has been hard to get him to agree to use other cuts of beef for dinner meals, but when I pointed out that #1 if you cook other cuts properly they don't have to be chewy, #2 with a great marinade you can make any cut taste good, and #3 who in the heck can afford to only buy rib eyes? A wonderful flank steak on the grill recipe I invented that friends just love! Use of this site automatically constitutes your agreement to these terms. Other than linking to a page, sharing on social media sites (with credit and links), or pinning an image on Pinterest, Bobbi's Kozy Kitchen asks that you do not copy or otherwise use these food images or original recipes for any other purpose without contacting her first and getting express written permission. You saved Marinated Flank Steak to your. Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat. This marinade … Red Wine-Marinated Steak With Balsamic Onions and Slaw 10 When you roast red onions with balsamic vinegar, they turn a deep purple color and become sweet-and-sour umami bombs. Cook the steaks at 250 until the internal temperature … Balsamic vinegar is made from grape must, also known as grape juice, that has been reduced to a highly concentrated liquid. Nice way to tenderize a tougher piece of meat. We left the steak in a zip lock for 2 days and when my husband sliced it, it could have been cut with a fork! Preheat your grill (I used a cast iron grill pan) over medium high heat. The liquid is fermented and matured in barrels for at least 12 years, similar to the process of making wine, and when … Since we were using it for fajitas I added 1/2 T. ground Coriander and 1/2 T. ground Cumin. … Mix up a batch of margaritas and you have the makings of a fiesta! This was my second time making this recipe for steak fajitas. The meat will need to marinate for 4 to 6 hours or … Grill the steaks for 3 minute per side for medium rare, longer if you prefer your steak more done. Ingredients. Steak had a strong taste to it but couldn't finger the problem. Pour the marinade into a gallon zip lock freezer bag. You can marinade for a little as one hour or overnight if you want. I'm embarrassed to even mention how much we ate! This marinade opened his eyes to what is out there I think. So here we go. This recipe is a keeper. Cover with plastic wrap and refrigerate overnight. Outstanding...ignore everyones "I did this and I did that...blah..blah...blah". It was well worth it! Thank goodness!!! To begin you should first take out a medium size glass mixing bowl. My alterations to the recipe were; using balsamic vinegar in place of the red wine vinegar, using a grainy-type mustard (I used Beaver Deli Mustard) in place of dijon and then low sodium soy sauce. Well worth the 5 star rating. I will stick to my own recipe next time. Reduce heat to medium, and simmer, stirring occasionally, until reduced to 3/4 cup, about 10 minutes. Yay me!!! About Balsamic Vinegar. A super marinade for any steak. ... cup red wine. 1/4 cup good balsamic vinegar 1/4 cup dry red wine 5 cloves garlic, minced Kosher Salt and pepper. So I have successfully converted a steak "purist" to my way of thinking.....nice job right? Information is not currently available for this nutrient. That's it, nothing else. Add comma separated list of ingredients to include in recipe. Let me start this post by saying at first I thought people would think I was silly for posting a recipe for steak marinade. I try to prepare it 24 hours in advance. Mix ingredients and pour over 4 steaks; I suggest New York strip, porterhouse, filet mignon, T-bone or any tender cut. Congrats! Place the steaks on the grill and close the lid. Also, marinating overnight is great, but you should try this even if you only have an hour to marinate. The dressing comes together quickly in a blender with garlic, rosemary, … Give it another quick stir to mix the spices into the marinade. this link is to an external site that may or may not meet accessibility guidelines. Marinade; 1/2 c. Extra Virgin Olive Oil; 1/4 c. Balsamic Vinegar; 1/4 c. Dry Red Wine (I used Malbec) 1 tbsp. https://www.allrecipes.com/recipe/18074/marinated-flank-steak Add comma separated list of ingredients to exclude from recipe. Percent Daily Values are based on a 2,000 calorie diet. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition This was a great way to make fajitas, I never thought to bbq a flank steak before. Balsamic, red wine, apple cider or rice vinegar can all be great options depending on what you’re cooking. One flank steak was marinated exactly as the receipe recommends. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Marinade for 1/2 to 1 hour. Cool completely, about 10 minutes. Place steaks in the fridge for anywhere from 1 hour to overnight. After reading through the many reviews, I divided the flank steak equally and marinated overnight. Turn often to coat well. However, I did mine in the oven. Place red wine, fennel seeds, crushed red pepper, and thyme sprigs in a small saucepan; bring to a simmer over high. 1 . The second flank steak was marinated using a good quality balsamic vinegar in place of the red wine vinegar and adding a 1/4 tsp of hot pepper flakes. Pour wine mixture through a fine wire-mesh strainer; discard solids. Balsamic Steak Marinade is a quick and easy steak marinade recipe that is bursting with flavor. To partake of this miracle food yourself, throw a few marinade ingredients into a big ziplock bag: soy sauce, honey, vinegar, olive oil, garlic, and ginger. I cooked this in my broiler for 8 mins. Cover and place dish in the refrigerator to marinade for 45 … Marinade for as long as you can, the longer the better. Remove and pat dry. Place meat in a shallow glass dish. A friend of mine named Keith from Brookings Oregon let me publish this amazing New York balsamic vinegar lean steak marinade recipe. This is great as recipe in its original form. This also works great when sliced and used for fajitas. can't wait to start grilling! In a small mixing bowl, add the Tabasco, Worcestershire, balsamic vinegar, soy sauce, red wine vinegar and olive oil. This will be one of the 'regulars' on my grill this summer. Thank You Connie! I know I am ready to give the grill a work out :) I am glad you like it!! Combine the balsamic vinegar, red wine, BBQ sauce, olive oil, black pepper, and salt in a bowl and pour it over the steak pieces. 275 calories; protein 14.8g; carbohydrates 3.4g; fat 22.5g; cholesterol 27.2mg; sodium 934.9mg. Thanks for sharing such a useful post. To marinate the steaks, in a bowl, whisk together the vinegar, garlic, shallots, bay leaf, coriander and thyme. Nutrient information is not available for all ingredients. I like to serve flank steak with a sauce and if you pour the marinade over the steak before roasting you are left with an awesome gravy that is great over potatoes too! The feedback I got from my family was, "Mmm mm MMMM" and "mmM mMmmm MMmmMM!". It's really an informative and well described post regarding Balsamic and Red Wine Steak Marinade.Nice info! tablespoon balsamic vinegar.