Mediterranean Eastern Europe Flank Steak Surprise
Updated: Apr 8
Its the usual ride home from the office with my husband. The usual chit chat. How was your day? Did you get the Schmuckatello order? The door knob got fixed? Perfect. I have married the perfect man for me. He is a foodie and not a picky eater. He loves to experiment with food. His only requests are NO PEAS and NO BEETS. I can work within that limitation and I will work on No Peas and Not Beets (but that is for another time). When ever I've asked him about what he may want for dinner I'm met with...."whatever you feel like cooking." Then there was tonight's ride home from work. Husband: I think you are out of wine. Me: Can we stop at Mario's Market...I'm thinking Flank Steak. I can pick up wine there.
Husband: Flank Steak is perfect. I'm thinking Easter European Mediterranean marinade! Make it happen! For moment I'm stunned. Actually, speechless. Next, elated! He has given me a suggestion and I'm running with it! I have NO Earthly Idea what is Mediterranean Eastern European Flank Steak but I'm going to figure it out. (And he HAD to know I was going to be all over this challenge)
After a bit of Googling...here are the ingredient results:
garlic cloves (I leave this to you, use as many as you like)
4 rosemary sprigs
1 teaspoon salt
5 tablespoons extra-virgin olive oil
1/4 cup red-wine
1/8 cup cider vinegar
1 teaspoon Coconut Sugar or Swerve
DIRECTIONS SMASH GARLIC WITH THE LEAVES OF THE ROSEMARY SPRIGS, SALT, AND PLENTY OF PEPPER. MIX IN OIL, RED-WINE, VINEGAR, AND SWERVE.
MARINATE STEAK IN A RESEALABLE BAG, REFRIGERATED, FOR 4 TO 24 HOURS. FLIP THE BAG OCCASIONALLY.
Grill to perfection over medium heat. Grilling time varies depending on size of the flank steak and preferred level of done.
We have since tried this Flank steak recipe twice. The first time the meat was only marinated for about two hours. The second time the marinade was allowed to sit for 24 hours. Both times the meat was FABULOUS! Give it a go!
source (with liberties taken)Martha Stewart Living, September 2010