By Dug on February 09, 2003
Photo by Dug
Photo by Dug
"An easy company recipe. Many Flank Steak recipes call for marinating and cooking before carving. You get much more flavor by slicing first and it stays moist through the cooking process on the BBQ. It's quick and delicious."
Serving Size: 1 (284 g)
Servings Per Recipe: 4
"Great alternative to a standard marinade I've been using for decades. It really is outstanding and our family and guests really liked it as well. Next time, I'll leave it in the marinade a bit longer. Thanks for sharing!"
"I let it marinade for 3 hours and then baste it while grilling, but still didn't think the flavor was strong enough. Though my guests all enjoyed it, I think I'm going to let it marinade much longer next time. The marinade smells wonderful! Thank you!"
"What a great, quick recipe. This one is perfect for an after work meal. While the meat was marinating, I prepped the salad and corn. Cutting it up really lets the marinade soak in in a short amount of time. My only change was substituting sage for rosemary since my DW really dislikes rosemary."
"Wow! A "Superb" marinade. Made this for a dinner party we were having this evening. Lots of rave reviews from the guests who even made me promise to send them the recipe. Thanks for sharing this. It was the hit of our party."
"This was an excellent marinade. I put it in a Glad bag along with 3 T-Bone steaks and let them hang out in the fridge for a day. My husband grilled them up and they were DELICIOUS! Thanks for a keeper!"
"This was simple and terrific. Used Rib Eyes. Does not taste like soy sauce, that really is just a tenderizer and the salt. Will make again."
"I didn't read the fine print and used 3 tsp of dried rosmary instead of fresh. It was still good but next time I'll cut back a bit on the dried. Great for the BBQ. Thanks."
"Truly an easy and tasty treatment for Flank Steak. Followed this one exactly as written and wouldn't change a thing."