A Girl and Her Grill - Marinade and Dry Spice Rub for Steak

I’m forever trying to get new flavors infused into my grilled steak. 

There’s an interesting article in Cook’s Illustrated this month about just that.   They run through a bunch of myth busters about what does and doesn’t help with flavor, texture and cooking.  Everything from using acids (like lemons and vinegars – which can turn meat mushy and start “cooking” it way before the grill heats up) to the length of time you should soak/marinate a piece of chicken or steak (pointless to over marinate since the negatives out weigh any positives, especially if the marinade is loaded with acid).  And as usual their in depth and kitchen science approach is an interesting read.

All in all...if you buy a tough or bland piece of chewy meat all the marinating in the world ain’t gonna change a piece of chuck into a filet mignon.  You get what you pay for. 

I’ve been on a flank steak kick and came up with these two marinades, which received the IAD (It’s All Delicious) Approval from the in house experts.  So I thought would share them.  Luke and Sophie actually declared the dry rubbed and grilled steak I made the other day – “The best ever...Mom...keep cooking.”  

Give one a go next time you fire up that grill.  The great thing about flank steak is that it grills up in about 8-10 minutes – 4-5 a side – for medium rare on a medium hot grill.  Just make sure your meat is room temperature before slapping it on the grill.

Dry Spice Rub for Steak

Ingredients 

3 tablespoons salt

2 tablespoons brown sugar

1 teaspoon crushed red pepper flakes

2 teaspoons smoked paprika

1-teaspoon garlic powder

1 teaspoon dry mustard

Mix all ingredients together and press into steak.  Wrap in cling film and refrigerate for a couple of hours.

Marinade for Steak

Ingredients

2 tablespoons low sodium soy sauce

2 tablespoons Dijon mustard

2 tablespoons brown sugar

5 tablespoons Worcester sauce

1-tablespoon garlic powder

Whisk all ingredients together, and pour over steak – cover and refrigerate for a couple of hours turning when you think about it until ready to heat up the grill.

Flank Steak...Delish!

It’s All Delicious Notes:  I’ve been using this now for both flank steaks, rib eyes and New York strips...all with a universal approval!  Let me know what you think if you give them a go.

Comments

[Michelle Settle]

I am sooo making this Sunday for my husband's birthday! I will post how it came out and let you know!
Thanks again for giving us recipes we CAN do at home!