Puebla-Style Marinated Flank Steak from Chef John Folse - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Puebla-Style Marinated Flank Steak

Prep Time: 45 Minutes
Marinate Time:
2–5 Days
Yields:
4–6 Servings

Comment:

Cinco de Mayo is an important civic holiday commemorating a Mexican victory at the Battle of Puebla in 1862. This celebration honors the unlikely victory of an inferior Mexican army against well-trained French troops in this important battle.

Ingredients for Flank Steak:

1 flank or skirt steak

1/2 cup olive oil

4 cloves garlic, minced

2 tbsps red wine vinegar

1/2 cup soy sauce

1/4 cup honey

3 tbsps Worcestershire sauce

2 tbsps chopped basil

2 tbsps chopped tarragon

1 tsp Creole seasoning

1 tsp cracked black pepper

Method for Flank Steak:

NOTE: This recipe can be doubled if using 2 flank steaks. On a cutting board, score the meat on a diagonal, cutting about 1/4-inch deep into the meat on both sides. In a small bowl, combine oil, garlic, red wine vinegar, soy sauce, honey, Worcestershire sauce, basil, tarragon, Creole seasoning and black pepper, stirring to mix well. In a reseal-able bag, add marinade mixture and steak, shaking vigorously to coat meat evenly. Place on a flat cookie sheet in refrigerator for a minimum of 48 hours or up to 5 days. Shake vigorously each day to distribute marinate. When ready to cook, heat a grill to medium-high heat according to manufacturer's directions. Place marinated flank steak on the grill for approximately 6 minutes on each side.  When the steak is cooked, let rest on a cutting board for 10 minutes then slice it thinly.

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