The last time I ordered meat from my food service (Colorado Prime, if you're curious... convenience and good packaging are the good things), I added a flank steak to my order.
On Thursday, when I was looking through the freezer for dinner, I pulled this flank steak out and tossed it into the fridge to defrost. On Friday evening I added a marinade, with the intent of doing something fajita-ish on Sunday night for dinner.
The most amazing thing? My daughter ate one round of steak as steak, then ate a round as a fajita, with cheese and a flour tortilla -- I took this is a success!!
Red Wine Flank Steak Marinade
1/2 c red wine
1/4 c extra-virgin olive oil
1/2 t salt
1 t worcestershire
2 T minced garlic
1-2 T balsamic
several drops chili oil
Mix ingredients and add to ziploc bag. Seal in flank steak and marinate for 48 hrs.
Grill steak on hot grill for 3 minutes per side. Remove and wrap in foil and let rest while stir-frying onions and peppers.
Serve with flour tortillas, sharp shredded cheese, sour cream, and a salad dressed with garlic salt, onion powder, fresh cracked pepper, olive oil and red wine vinegar.
For lunch the next day, layer leftover salad, leftover onions and peppers, and leftover steak. Sprinkle with cheese and sour cream, and sprinkle a bit of feta on for a sharp flavor.
Two meals, one steak. Mm, yum!
Next time I think I'll back off to 1/3 c wine instead, and increase the salt, worcestershire, balsamic and chili oil in the marinade. I was also looking for a little something on the outside of the steak, so I think I need to develop something to sprinkle on just before tossing it onto the grill.
Posted by Deb Atwood at April 10, 2005 08:33 PM | TrackBack