Alberta Flank Steak Recipes

ALBERTA FLANK STEAK

Steps:

• Combine soya sauce, wine, oil and ginger or garlic in a shallow bowl. Score meat with shallow cuts, criss-cross-style at 2-inch intervals and add to marinade, turning to coat meat. Cover and refrigerate for at least four hours but preferably overnight, turning occasionally.
• Remove meat from bowl, reserving marinade. Barbecue over medium-hot coals or at medium-high setting, brushing occasionally with marinade, 4 to 6 minutes per side, or until cooked to desired doneness.
• Remove from barbecue and let stand for 5 minutes, then cut diagonally across the grain, in extra-thin slices. Wrap well and chill.

ALBERTA FLANK STEAK

Steps:

• Combine soy sauce, wine, oil and ginger or garlic in a shallow bowl.
• Score meat with shallow cuts, criss-cross-style at 2-inch (5 cm) intervals and add to marinade, turning to coat meat.
• Cover and refrigerate for at least four hours but preferably overnight, turning occasionally.
• Remove meat from bowl, reserving marinade. Barbecue over medium-hot coals or at medium-high setting, brushing occasionally with marinade, 4 to 6 minutes per side, or until cooked to desired doneness.
• Remove from barbecue and let stand for 5 minutes, then cut diagonally across the grain, in extra-thin slices. Wrap well and chill.

ARGENTINE GRILLED FLANK STEAK

Steps:

• Score the steak 1/4 inch deep on both sides; rub the black pepper on both sides of the steak, amount depending on your tolerance for black pepper! Place in a large shallow dish or a thick ziplock plastic bag. Combine olive oil and the remaining ingredients in a small bowl; stir well.
• Pour the marinade mixture over the steak; cover and marinate in the refrigerator for 8 hours.
• Remove the steak from marinade, discarding the marinade.
• Grill, covered, over medium-hot coals (350 to 400 degrees) for 4 minutes on each side or to desired degree of doneness.
• Let rest for 5 minutes, covered. To serve, slice the steak diagonally across the grain into thin slices. Enjoy!