Mouth-watering? Check. Easy? CHECK. Your new favorite & fun recipe perfect for lazy summer nights?? CHECK-CHECK!
I'm coming at you fast with another household and most-requested favorite. This steak is both easy to make, and will knock your socks off with flavor. Easy sides for this dish can be a simply tossed salad with olive oil and lemon, or grilled zucchini with fresh, sliced tomatoes. Think fresh, think quick.
As we head into the summer months and warmer weather, this is both light, yet fulfilling, easy to throw together so you can focus on what really matters at home. The longer you let this beast marinate, the better it will get. Try to schedule it so you can throw it together the night before so it can sit in the fridge and let the flavors meld.
WINE PAIRING:
To help balance this yummy meal, a nice red wine would do the trick. We have a beautiful cab blend that is one of our top-sellers, Modus Ruffino Toscana (beautiful blend of Cab, Sangiovese and Merlot). My personal favorite is a nice Brunello di Montalcino, specifically the Le Bruciate that we have at the shop. Wine tasting notes are all listed below. We also have a Roth Cabernet that would pair beautifully with this dish.
You can get these all at MARKET, and we have a ton of other yummy reds or whites and will deliver to your front door, or can come to the shop since we are now open! Curbside pickup is also an option, but we are open Tuesday-Saturday 11-3 (Tuesdays are appointment only). We LOVE to chat and help you with what you are ordering, so do not hesitate! We are out delivering daily, and will get you anything that tickles your fancy if you don't see what you love on our list.
We hope you love this recipe as much as we do...and it becomes a happy little staple on your monthly menu.
Happy cooking & stay safe,
Cin Cin!!
Sayre Schwiering
I'm coming at you fast with another household and most-requested favorite. This steak is both easy to make, and will knock your socks off with flavor. Easy sides for this dish can be a simply tossed salad with olive oil and lemon, or grilled zucchini with fresh, sliced tomatoes. Think fresh, think quick.
As we head into the summer months and warmer weather, this is both light, yet fulfilling, easy to throw together so you can focus on what really matters at home. The longer you let this beast marinate, the better it will get. Try to schedule it so you can throw it together the night before so it can sit in the fridge and let the flavors meld.
WINE PAIRING:
To help balance this yummy meal, a nice red wine would do the trick. We have a beautiful cab blend that is one of our top-sellers, Modus Ruffino Toscana (beautiful blend of Cab, Sangiovese and Merlot). My personal favorite is a nice Brunello di Montalcino, specifically the Le Bruciate that we have at the shop. Wine tasting notes are all listed below. We also have a Roth Cabernet that would pair beautifully with this dish.
You can get these all at MARKET, and we have a ton of other yummy reds or whites and will deliver to your front door, or can come to the shop since we are now open! Curbside pickup is also an option, but we are open Tuesday-Saturday 11-3 (Tuesdays are appointment only). We LOVE to chat and help you with what you are ordering, so do not hesitate! We are out delivering daily, and will get you anything that tickles your fancy if you don't see what you love on our list.
We hope you love this recipe as much as we do...and it becomes a happy little staple on your monthly menu.
Happy cooking & stay safe,
Cin Cin!!
Sayre Schwiering
Owner, MARKET
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Sayre's Garlic & Citrus Balsamic Marinated Flank Steak
INGREDIENTS
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 15
Serves: 4 (with leftovers)
Cook Time: 10 Minutes
Total Time: 15
Serves: 4 (with leftovers)
- 1 Bottle of your favorite red wine, chilled slightly
- 1 Wine Glass
- 2 lbs of Flank Steak (can do less, can do more, up the marinade if need be)
- 6 Garlic cloves, pressed or smashed
- 3 Tbsp Balsamic Vinegar
- 3 Limes, juiced
- 1 Whole Orange, Juiced or ¾ cup of orange juice
- ½ Cup Olive Oil
- 1 tsp kosher salt & 1 tsp pepper
PREPARATION INSTRUCTIONS
*This is a recipe where, the longer you marinate the meat, the better it gets. If you can do this the night before, GREAT, you’ll thank me. If all you can manage, is an hour, superb. If 30 minutes is the most? Still do it. It needs to sit for a bit. The longer the better!
Combine olive oil, lime juice, garlic, balsamic vinegar, orange juice, salt and pepper in a large pyrex or baking dish, place steak in the marinade, and cover with wrap or foil. Refrigerate as long as you can.Half-way through the marinading process, flip the steak, and spoon on the juicy bits. Reseal and refrigerate until ready to grill.
1 hour prior to grilling, take out of fridge and allow to come to room temperature. By now you should have already opened your wine and should be enjoying it.
Heat the grill to medium-high heat. Stand there and sip your wine. A lot. Grill for 5 minutes on each side for medium-rare. Let rest for 10 minutes prior to cutting. Add a minute each side to make more on the medium/well side.
When you slice, cut AGAINST the grain, and slice into thin slices.
Serve with simply tossed salad with fresh lemon juice and olive oil, or grilled zucchini and fresh sliced tomatoes.
Enjoy!
Combine olive oil, lime juice, garlic, balsamic vinegar, orange juice, salt and pepper in a large pyrex or baking dish, place steak in the marinade, and cover with wrap or foil. Refrigerate as long as you can.Half-way through the marinading process, flip the steak, and spoon on the juicy bits. Reseal and refrigerate until ready to grill.
1 hour prior to grilling, take out of fridge and allow to come to room temperature. By now you should have already opened your wine and should be enjoying it.
Heat the grill to medium-high heat. Stand there and sip your wine. A lot. Grill for 5 minutes on each side for medium-rare. Let rest for 10 minutes prior to cutting. Add a minute each side to make more on the medium/well side.
When you slice, cut AGAINST the grain, and slice into thin slices.
Serve with simply tossed salad with fresh lemon juice and olive oil, or grilled zucchini and fresh sliced tomatoes.
Enjoy!
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(Sayre’s Breakfast Wine)
Info, Profile & Tasting Notes for Le Bruciate Brunello di Montalcino, 2013 DOCG:
This offers aromas of plum, tangerine peel and a hint of hay. The palate offers prune, vanilla and star anise alongside firm tannins that lead to a strong finish
Info, Profile & Tasting Notes for Roth Cabernet Sauvignon, 2017, Alexander Valley, CA:
Dark in color, it displays mighty aromas of black cherry, cassis, wet stone, and sweet oak. Rich and layered flavors of red currant, blackberry, dark chocolate and vanilla complement the firm tannins, gaining power as the wine moves across the palate.
Info, Profile & Tasting Notes for Modus Ruffino Toscana 2015:
Blend of Cabernet, Merlot & Sangiovese. Ruby red in color, this wine offers an intense and intriguing nose, with initial aromas of mature red and black fruits -- such as cherries, plums and small black berries, typical of Sangiovese -- followed by hints of spices, sweet tobacco, and refined balsamic notes
Info, Profile & Tasting Notes for Le Bruciate Brunello di Montalcino, 2013 DOCG:
This offers aromas of plum, tangerine peel and a hint of hay. The palate offers prune, vanilla and star anise alongside firm tannins that lead to a strong finish
Info, Profile & Tasting Notes for Roth Cabernet Sauvignon, 2017, Alexander Valley, CA:
Dark in color, it displays mighty aromas of black cherry, cassis, wet stone, and sweet oak. Rich and layered flavors of red currant, blackberry, dark chocolate and vanilla complement the firm tannins, gaining power as the wine moves across the palate.
Info, Profile & Tasting Notes for Modus Ruffino Toscana 2015:
Blend of Cabernet, Merlot & Sangiovese. Ruby red in color, this wine offers an intense and intriguing nose, with initial aromas of mature red and black fruits -- such as cherries, plums and small black berries, typical of Sangiovese -- followed by hints of spices, sweet tobacco, and refined balsamic notes
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