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Catch ‘em & Cook ‘em: Grilled Marinated Flank or Hanger Steak

October 16, 2019
BY Capt. Dick May , Pine Island Eagle


1/4 C balsamic vinegar

2 Tbsp reduced sodium soy sauce

2 Tbsp honey

2 medium shallots thinly sliced

2 tsp freshly chopped rosemary or 1 tsp dried rosemary

1 1/2 tsp dry mustard

1 1/2 Lbs flank steak

Salt to taste

How to:

1. In a 13 x 9-inch glass baking dish, combine vinegar, soy sauce, honey, shallots, rosemary and mustard until combined, using a fork or whisk.

2. Place steak on top and press meat lightly to coat with marinade. Turn and press again.

3. Cover and refrigerate for at least 2 hours, turning occasionally.

4. Prepare grill to medium-hot coals, or medium setting, or preheat broiler.

5. Remove the meat from the marinade and discard marinade.

6. Grill 4 to 6 minutes on each side (for medium rare) or until desired doneness.

7. Transfer steak to a cutting board and sprinkle lightly with salt. Let stand for 5 minutes.

8. Cut diagonally across the grain into thin slices. Arrange on a platter and serve.

Serves 4

Capt. Dick May is a former long-time island resident, fishing guide and cookbook author.



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