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Thursday, April 11, 2013

Java Flank Steak




It was 5C on the day that I made this steak. That's about 41F and here in the great white north, that is perfect BBQ weather. We can stand around outside with a beer and a pair of tongs in relative comfort. We don't even have to wear gloves when it's that balmy!  Okay, there is still some snow on the ground but it's spring and spring means we throw on a fleece and some shorts, stop wearing socks and fire up the old charcoal. We are a hearty folk here in Canada.



Tomorrow, I leave for the very first ever Food Bloggers of Canada Conference at the Hockley Valley Resort. I was a lucky, lucky girl who happened to win a free weekend pass during a twitter party, sponsored by Canadian Beef. In honour of my benefactors, I knew I had to make something with a nice chunk of Canadian beef.

 I do like the taste of a good, med rare striploin, hot off the grill and smeared with some butter . The only problem is that striploins don't get marinated in my world- just kosher salt and then a smear of butter right at the end so if I want something I can marinate I have to look elsewhere. When I want to marinate some beef for the grill, I almost always turn to flank steak. It's not always easy to find at the regular grocery store but if you go to any asian store, it's the cut of choice and it's inexpensive as well. What I like best about flank steak is that we can grill one up and then slice it thinly against the grain and I can eat just a few slices and have lots of sliced steak to use the next day. I love using the leftovers from this dish in tacos or on a bed of arugula with some feta. I think I might even enjoy the leftovers as much, if not a tiny bit more, than eating it right after we cook it.

I do lots of different marinades but this coffee marinade is one of my favourites.


Java Flank Steak



enough marinade for at least 2-3  lbs of flank steak

1 tbls canola oil
2 tbls balsamic vinegar
1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
2 tbls brown sugar
1 shallot, minced
2 cloves garlic, chopped
1 1/2 tbls grainy dijon
1 cup cold, black coffee

flank steak ( I can feed the three of us on 1 lb of flank steak but I like to have leftovers. If you are huge beef eaters, maybe count on 1.5 lbs for every three people)


mix all the ingredients above and pour over the steak in a baking dish or in a plastic baggie or however you like to marinate meat. Marinate your meat for at least a few hours or overnight.

Preheat your grill to medium high heat, clean and oil your grates so your meat won't stick.
Remove the steak from the marinade and discard the marinade.
Grill for about 4 minutes per side (flank steak is best cooked med rare). Take it off the grill and let it sit for about 10 minutes before you slice it thinly, against the grain.