{"id":2341,"date":"2021-04-30T10:48:29","date_gmt":"2021-04-30T14:48:29","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2341"},"modified":"2021-04-29T21:06:41","modified_gmt":"2021-04-30T01:06:41","slug":"flank-steak-marinating-makes-it-tasty-and-more-tender-just-dont-overcook-it","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2341","title":{"rendered":"Flank Steak – Marinating Makes It Tasty And More Tender – Just Don’t Overcook It!"},"content":{"rendered":"
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Marinated Flank Steak<\/span>
Porcelain plate by Bernadette Curran<\/span><\/figcaption><\/figure>\n

Flank steak<\/a> isn\u2019t a cut of meat people generally crave but it can be delicious. It isn’t as tender as other steak types but does tenderize with marinating. Since it was the first cut I learned to prepare so it actually tasted good, I have a fondness for it (plus it is lean and not too pricey). I was vegetarian for so many years that I came late to cooking meat. But when I was pregnant and dreaming of roast beef, I started to eat some meat occasionally. Fortunately, my sister is a very skillful meat cook and she shared her technique for flank steak, one she learned from her ex-husband\u2019s aunt. Marriages may dissolve but great recipes live on.<\/span><\/p>\n

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Best to marinate in a non-reactive<\/span>
container like glass<\/span><\/figcaption><\/figure>\n
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Grilled marinated flank steak<\/span><\/figcaption><\/figure>\n

We still cook and eat meat rarely (beef as food is not an efficient use of land and water) and only when we can find a local grass-fed source. Even in this strange year, we have found wonderful sources for well-raised, well-butchered meat. Almost every decent farmers\u2019 market has at least one clean meat vendor<\/a>, many farms<\/a> sell directly to consumers and there are shops<\/a> and even websites devoted to clean meat sources<\/a>. I know no one wants to think about these aspects of food but if we are going to eat another creature, let\u2019s do it in the best way possible. Free-roaming, grass fed beef is also better for our health<\/a> than feedlot corn-fed meat. Yes, it is more expensive but if it is better for you and the animal, isn\u2019t that worth something?<\/span><\/p>\n

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Grilled flank steak on porcelain plate<\/span>
by Bernadette Curran<\/span><\/figcaption><\/figure>\n

MARINATED FLANK STEAK<\/span><\/p>\n

Marinade:<\/span><\/p>\n