Friday Flank Steak

Happy Friday, everyone! Forgive the alliteration in the title, and the infrequent posting this week. There's nothing funny about this London Broil steak, but it was really good.

If you recall, I stumbled on a marinade of Tibvrtini Extra Virgine di Oliva, organic Tibvrtini Aceto di Vino Blanco, and some Survival Spice™ that I thought would work with this flank steak, and it did. I rubbed the steak with Survival Spice®, and put in a one gallon baggie, and made a mix of 2 parts or so Tibvrtini olive oil, and one part white wine vinegar, and poured it in to the bag.

I let it marinade for about two days, than pulled it out of the marinade. I'll rub it with more Survival Spice® before I cook it next time, because what the beef didn't absorb basically got washed away, but hey, it was a first attempt! I let it come to room temperature while I got the fire going, then grilled it over a medium hot pecan fire. I let it rest a few minutes, then sliced it across the grain, to cut as much connective fiber as possible.

This is really good stuff, and really simple- no chopping onion or garlic or measuring stuff, just rub it and give it enough marinade it to get it wet, then turn it twice a day or so.

Have a great weekend! Cook something good, willya? Email me a picture of something you feel like sharing.

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