tag:blogger.com,1999:blog-28702549.post116699110887877328..comments2010-10-11T09:36:56.613-07:00Garretthttp://www.blogger.com/profile/15794723829898024006noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-28702549.post-61500868437761374472010-10-11T09:36:56.613-07:002010-10-11T09:36:56.613-07:00This has to be one of the best marinades I have made in a while. The only change I made was to use grass fed flank steak. I work with La Cense Beef which sells 100 percent grass fed beef. I, like most people, never really considered where my beef came from. That was until I started working for La Cense Beef and learned that grass fed beef is lower in fat and calories and high in omega 3 acids and beta-carotene. Not to mention that the cattle it comes from are not treated with antibiotics or fed grain like most meat available at your local super market. In my opinion, <a href="http://www.lacensebeef.com/recipes-and-more/recipe-video-page.aspx" rel="nofollow">Steak Recipes</a> like this are even healthier not to mention tastier with grass fed beef.Laurenhttp://www.blogger.com/profile/14194226358247812512noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-75347414711738301702010-06-19T14:49:15.434-07:002010-06-19T14:49:15.434-07:00After reading the intro I was intrigued and made this recipe. Now let me tell you that I have been in the catering business for 10 years and often use flank steak for many recipes and this was in a word....DIVINE!! My husband and kids absolutely loved it too. BRAVO!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-63813380754682298812009-10-01T16:51:36.333-07:002009-10-01T16:51:36.333-07:00Just experianced this recipe last Sunday a friends house warming...amazing! Made her email me the web site to the recipe. Looking forward to trying it at home.Gabrielhttp://www.blogger.com/profile/00876928641319623799noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-32092840411337095232009-07-26T00:56:11.633-07:002009-07-26T00:56:11.633-07:00This is a pretty common base marinade in the Pacific.... Hawaii, Guam, etc...<br /><br /> I&#39;d recommend trying fresh ingredients, rather than the powders (ginger/garlic). I like mixing regular onions along with the green onions. For a little more acid, I use some vinegar as well.<br /><br />Someone else mentioned how well flanks go with a zesty marinade and I completely agree. You can try squeezing some lemon juice onto the meat a minute before you take it off the grill.<br /><br />A dash of sugar in the marinade helps develop a nice sheen on the meat, as does the EVOO.<br /><br />Soy sauce-based marinades are delicious!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-8909019984387315112009-07-23T00:26:28.466-07:002009-07-23T00:26:28.466-07:00i was looking for a good flank recipe and came across this one, it looks good and i figured, as a chef, i would answer some of the questions.<br /><br />olive oil will solidify/get very thick in the fridge which will affect it&#39;s ability to impart flavors into the meat... since that is what is carrying the flavors this is not what you want.<br /><br />to speed up the marinating process you can score the meat with a knife so the flavor penetrates faster... don&#39;t cut more than a quarter of the way through the meat on each side or handling it will be more difficult.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-90946948238434455962009-06-26T21:37:45.065-07:002009-06-26T21:37:45.065-07:00How is it if you can only marinate it for 18 hours?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-22706060460463233762009-01-14T07:31:00.000-08:002009-01-14T07:31:00.000-08:00the recipe calls for salad oil....can I use olive oil?rjamison3http://www.blogger.com/profile/06305336814513401299noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-47669840227134575592008-08-04T09:25:00.000-07:002008-08-04T09:25:00.000-07:00Tried this at a BBQ the weekend just gone. Every one wanted to try it. Everyone said it was amazing. What can i say. It really was.Tom Boylenoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-12515166655425023762007-08-02T13:45:00.000-07:002007-08-02T13:45:00.000-07:00no worries :)Garretthttp://www.blogger.com/profile/15794723829898024006noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-86642326465139458802007-08-02T13:33:00.000-07:002007-08-02T13:33:00.000-07:00I feel silly now...sorry, I didn't see that the recipe wrapped around the photo. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-17503791789180579392007-08-02T10:08:00.000-07:002007-08-02T10:08:00.000-07:00the chopped green onions are the green stuff in the marinade.Garretthttp://www.blogger.com/profile/15794723829898024006noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-64058639310576929052007-08-02T09:12:00.000-07:002007-08-02T09:12:00.000-07:00In the picture, there is some green stuff in the marinade....what is that?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1168838955582313052007-01-14T21:29:00.000-08:002007-01-14T21:29:00.000-08:00Ok so this was my lunch today, I took it to work. We pre-sliced it and marinated the steaks for 3 days, and grilled quickly this morning, then reheated in the microwave in the office. It was GOOD! <BR/><BR/>The first batch my mom grilled didn't come out too good because the heat was on too high, so the meat came out tough and dry. We lowered the heat and grilled for no about 2-3 mins (or even less depending on how thin or thick the slices are), it was perfect! Thanks so much for the recipe! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1168427827459214072007-01-10T03:17:00.000-08:002007-01-10T03:17:00.000-08:00Sounds and look awesome. I will save the recipe and try it sometimes soon. Thanks.jonoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1167962108010110812007-01-04T17:55:00.000-08:002007-01-04T17:55:00.000-08:00mmm, that sounds good. Flank steak is nice with a zesty sauce, and this sounds like a good one.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1167845359516207122007-01-03T09:29:00.000-08:002007-01-03T09:29:00.000-08:00A cigarette huh? That's quite a promise and I'm gonna hold you to it.Acme Instant Foodhttp://www.blogger.com/profile/05433880903890097520noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1167815222573515422007-01-03T01:07:00.000-08:002007-01-03T01:07:00.000-08:00WOW! I'm not very big on steaks but the way you described this made me save the recipe to make very soon. My dad would be overjoyed since he's on the Atkins diet again.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1167766163357145152007-01-02T11:29:00.000-08:002007-01-02T11:29:00.000-08:00I'm wondering how rare or well-done the meat gets when it's only cooked that long? If it's rare or even just a little pinkish to me, that's great! But my son-in-law, who generally operates the grill, has a penchant for meat having to be VERY WELL DONE and how well does the meat and sauce fare if it gets to be what I would term "overcooked?" But the combination of ingredients does sound like it would give excellent flavor.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1167759624097527212007-01-02T09:40:00.000-08:002007-01-02T09:40:00.000-08:00LOVING this recipe. How simple is this?? <BR/><BR/>Happy New Year by the way.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1167759200184701012007-01-02T09:33:00.000-08:002007-01-02T09:33:00.000-08:00That is one good looking steak. Now all I need to do is develop some patience and I can try it. 5 days is a long time to leave any food in my flat!Roshttp://www.roshani.co.uk/livingtoeatnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1167591003679015602006-12-31T10:50:00.000-08:002006-12-31T10:50:00.000-08:00We are marinating some sirloin for the grill today. Next time we get flank, we are certainly going to try this one.<BR/><BR/>Dave loves to grill.<BR/><BR/>My moms sig dish is stuffed cabbage leaves. I haven't made it in awhile. I am now inspired to do so.Melly53http://www.sacramentofoodgroup.orgnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1167564034509889202006-12-31T03:20:00.000-08:002006-12-31T03:20:00.000-08:00That picture has made my mouth water - looks fantastic!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1167535436895150552006-12-30T19:23:00.000-08:002006-12-30T19:23:00.000-08:00That sounds soooo good. We're going to make t-Bone steaks tomorrow and my husband is going to BBQ them. I wish we had all the stuff for the marinade on here, we'd definitely use it!Jenniferhttp://www.blogger.com/profile/07794183842033169389noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1167520238352978132006-12-30T15:10:00.000-08:002006-12-30T15:10:00.000-08:00Well shit howdy, and I just purchased us a flank steak this morning from Prather Ranch. Now I know what I'm doing with it.Seanhttp://hedonia.seantimberlake.comnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-1167491428717575002006-12-30T07:10:00.000-08:002006-12-30T07:10:00.000-08:00That sounds really lovely... almost reminds me of a bulgogi-style marinade. <BR/><BR/>Just add some rice, some lettuce wraps, some sirrachi, now that's the stuff!s'kathttp://www.blogger.com/profile/00608290084940445730noreply@blogger.com