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Gridiron Chef Doc’s Fab Blacktop Marinated Flank Steak

OTI Main Course:

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Gridiron Chef Doc’s Fab Blacktop Marinated Flank Steak

This recipe was featured as a USA Today Super Bowl recipe many moons ago. I give all credit to a friend’s mother for introducing me to liquor and red meat, and something other than traditional cuts of steak.

The acid in the Soy and Sherry tenderize this beautiful cut, and the garlic overtones create a one-of-kind flavor. It’s great served with risotto or mashed potatoes.

Enjoy! Doc

 Per Piece of Flank – approx. 1.5 to 2 Lbs.

Serves 4-5 NFL fans. 

steakPreparation Day Before:

With a sharp butcher knife, trim the steak of any irregularities, and then score each side of flank 1cm deep on both sides of the flank.

(Diamond-cut as seen on right)

In a Ziploc freezer bag, add:

  • 6 oz. of Soy Sauce,
  • 6 oz. of Canadian/California Sherry (not Cooking Sherry)
  • 6 chopped cloves of garlic
  • Roll meat and add to bag of marinade; Burp air out, then seal bag tight
  • Refrigerate overnight; Flip the bag in the morning
  • Bring to room temp 1/2 hour before cooking

Game Day:

  • Heat your Grill to 400 degrees
  • Remove meat from bag to a clean cutting board
  • Pour marinade into a small pot, and bring to a boil for 3-5 minutes, then reduce heat to the lowest setting and keep warm
  • Grill steak to medium rare (140F degrees maximum, flipping once only); Use a meat thermometer for best results
  • When grilled to temperature, remove meat from grill to a cutting board, cover/tent with tin foil and let rest for 10 minutes
  • With your sharpest knife, carve flank steak into thin slices against the grain at a 45 degree angle as shown above, then drizzle marinade overtop, or place all slices of flank into a vessel filled with the marinade.

Suggestion, dress up the marinade up by cutting up some chopped portabella mushroom and throwing them in while marinade is boiling. Serve with sauce over your flank steak.

Best served obviously with a fortified bevie, i.e. port or sherry.

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