Year-Round Gazpacho By Nanny Bubby & Tanya Murray I love every opportunity to cook and create...
Marinated Flank Steak or Beef Tenderloin
Marinated Flank Steak
This recipe of mine is so very old. It came from a friend in Scottsdale and it is my go-to recipe when I entertain. The key is freezing this for two days. I have no idea why, but it works! In fact, for my best friends 40th birthday in St. Louis, I prepared a marinated frozen flank steak from Costco. It was huge. I froze it for two days, and then I carried it on the plane in my carry on for 3.5 hours from Las Vegas to St. Louis. When we arrived at her home, I slipped it into her refrigerator. The next afternoon we prepared the most beautiful birthday dinner for her and the marinated steak was a huge hit! I told the story over a bottle of wine, about how I carried that meat in a carry-on, frozen all the way from Las Vegas. We laughed for days.
Total Time:35 minutes
- 3 to 5 lbs. flank steak
- 2 Tbsp. sugar
- ½ tsp. ground ginger
- 2 Tbsp. white vinegar
- 2/3 c. soy sauce
- ½ tsp. garlic powder
- Place the meat into a Ziploc bag.
- Mix the ingredients above in a bowl with a whisk and pour into the bag.
- Massage the meat with the marinade and let sit at room temperature for about 30 minutes.
- Place the meat in the bag and evenly surround it with the marinade. Then, lay it flat into the freezer.
- After about two hours, before it is fully frozen and just icy, flip the meat over. Keep frozen for at least two days.
- Thaw overnight in the refrigerator and take it out to thoroughly defrost on the counter for about one hour the next morning.
- Return to the refrigerator until ready to cook. For flank steak, grill five minutes per side. For beef tenderloin grill on low for 10 minutes per side for medium rare.
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