Flank Steak with Jeanne’s Secret Marinade
From Blue Eggs & Yellow Tomatoes
Hands on time: 5 minutes
Marinating time: at least 8 hours, overnight is best
Grill time: 8-10 mintues
Resting time: 5 mintues
1/3 cup soy sauce
3 tbsp pomegranate molasses
1 tbsp chipotle hot sauce (I used Cholula brand)
2 cloves garlic, minced
1 flank steak (or skirt, or hanger or 2 strip loin steaks)
1. Combine soy, pomegranate molasses, hot sauce and garlic in a zip lock baggie big enough for the steak. Add the meat, making sure both sides are well covered with the marinade. Refrigerate overnight.
2. Remove the meat from the fridge 30 minutes before cooking to get the steaks to room temperature and prepare your BBQ or grill pan. The grill should be hot.
3. Grill the steaks for 3-4 minutes per side for medium rare – longer if you like your meat medium or well-done.
4. Resting:- place the meat, bottom side up on a plate and place in the fridge for 5 minutes to relax the meat and make it even more tender. Thinly slice across the grain.
Great served with Nova Scotian Stir Fried Potato Slices that cook in the same amount of time as the steak.