Tomato Herb Marinated Flank Steak
Tomato Herb Marinated Flank Steak
A very simple recipe that helps to make something that tastes truly amazing. If you can it is a good idea to allow the meat to remain in the marinade for at least 12 hours as this will help to make it much tender when it is cooked.
Ingrediënten
- 1 Medium Tomato
- 1 Shallot
- 60 ml Red Wine Vinegar
- 2 Tablespoons Fresh Chopped Marjoram
- 1 Tablespoon Fresh Chopped Rosemary
- 1 Teaspoon Salt
- ½ Teaspoon Freshly Ground Pepper
- 680 Grams Of Flank Steak
Instructies
- In a blender put the tomato, shallot (which have both been chopped), the marjoram, rosemary, salt and pepper.
- Blend until they form a smooth paste and set aside covered in the refrigerator.
- If there is any of the puree remaining in the blender scrape it out into a sealable plastic bag into which you then put the steak.
- Make sure that you spend time moving the steak around in the bag so that it is all coated in the puree.
- Once all the steak has been coated you now place it in the bag into the refrigerator and leave it to marinate for between 4 and 24 hours.
- The longer you leave the meat marinate in the puree the more flavor it will take on.
- Once the allotted time has passed you should now get the barbecue heated up and set the grill above the heat at a height that it cooks the meat on a medium heat.
- Also make sure that you oil the rack first.
- Once the barbecue is heated up enough you should grill the steaks for between 4 to 5 minutes per side if you want yours medium rare or 6 to 7 minutes if you want yours to be medium.
- You should only turn the steaks one making sure that you brash the side that is already cooked with some of the sauce you reserved earlier.
- As soon as the second side of the steak has been cooked you should turn it over again and brush it with more of the puree and then remove from the heat and place on a clean plate.
- Now allow it to rest for 5 minutes before then thinly cutting the steak crosswise.
- Before serving you should spoon on the rest of the puree.
