12.01.2011 / Blog Posts Recipes
This week, our tailgating takes us to New York. You are probably expecting a hot dog recipe here But, Id like to take us to the Hudson Valley instead and to an orchard! New York is home to the tart red cherry, the inspiration of this great grilled steak recipe. We use flank steak because it is super lean and takes marinade better than most other steaks. Be sure to slice the steak against the grain and to a slight angle. Medium-Rare is the best way to prepare a flank, but if necessary, you can go as high as medium and still have a tender steak.
At Dinner Matters, we serve this with rosemary roasted potatoes and grilled asparagus. For tailgating, we recommend slicing the steak very thinly and placing it on a toasted whole-grain bun. Top with the sauce, and you have a great sandwich. It would be perfect with spicy cole slaw.
- Grilled Flank Steak with Cherry-Port Sauce -
1/2 cup ruby port
1/4 cup balsamic vinegar
1/3 cup cherry preserves
4 sprigs Thyme
2 cloves garlic, minced
2 shallots (finely chopped)
1/2 tsp kosher or sea salt
freshly ground pepper to taste
1 lb flank steak
Whisk port, balsamic vinegar, cherry preserves, garlic, shallots, thyme, salt and pepper in a small bowl.
Place flank steak in a shallow dish. Pour marinade over meat and turn to coat. Marinade in the refrigerator, turning to coat several times, for at least 2 hours and up to 8 hours.
Remove the steak from marinade and dry off with paper towels.
Pour marinade into a small saucepan and bring to a boil, then lower to a rolling simmer.
Heat a grill or grill pan over medium heat, brush with a little olive oil or spray with cooking spray. Once the grill is hot, place flank steak on the grill and leave in its place for 3 minutes. With tongs, pick up the steak and turn it by a quarter, placing down on the same side (this creates those beautiful criss-cross grill marks.)
After 3 more minutes, flip the steak over and repeat the process. Cook for a total of 6 - 8 minutes per side, depending on how you prefer your steak to be cooked.
While meat is cooking, bring marinade to a boil; cook over med-high heat for 5-7 minutes, or until it is reduced by half. The sauce should be syrupy.
Once steak is cooked, remove from heat and tent with foil and let rest for 10 minutes.
Slice meat thinly against the grain and at a slight angle. Add any juices to the sauce and whisk again.
Sprinkle with sea salt and fresh pepper and pour sauce over the top of the medium-rare slices in a stripe down the middle.
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