Originally Posted by Fire Me Boy! (Post 10980363)

Anything else in the marinade? Not sure how oil and garlic could give any kind of an acidic flavor unless there was some kind of acid present - lemon juice, vinegar, etc. If oil and garlic was all you had, I'd bet the garlic got burnt, which can definitely be bitter. You can counteract that next time by using the fresh garlic as a flavor only and be sure to scrape any leftover bits off the steak before cooking. That length of time on a flank steak sounds way too long.

I'm not a Brussels sprouts fan, but sounds like you nailed those. And I love potatoes the way you describe. Next time, try it with fresh thyme or rosemary (or both) instead of oregano.

Originally Posted by GloryDayz (Post 10980380)

Two thing (and some extras because I feel like I can't cook, so why try to count!!):

1) The Brussels Sprouts look ****ing awesome. Yum.
B) I have knife envy (before FMB reminds me I'm lower than trailer trash [again] :D)!
7) I've never done flank steak in the oven, but if I did, I'd broil it. That being said, I might try this.
Z.2) Look into a vacuume marinator.. Just do it. It's prolly less than your knife...
3) I'm going to make those Brussels Sprouts!

Originally Posted by Fire Me Boy! (Post 10980376)

For the meat, you'd have been better off cooking entirely on the stovetop. Looks like you didn't get hardly any sear at all. Next time, just get a pan hot, a little oil, and put it in for 3 minutes per side for flank. That actually may be too long for med rare. If you go less, will need to get the pan hotter to get a sufficient sear. Flank is thin enough you don't want it to even sniff the inside of an oven.

Originally Posted by scho63 (Post 10980387)

You are correct! Girlfriend put in some lime juice-not good for steak.



I love fresh rosemary and forgot to buy a little container last time at store. I usually have fresh basil cilantro, and rosemary on hand. I don't use thyme and not sure why not. :hmmm: I like the flavor as well.

Originally Posted by Fire Me Boy! (Post 10980393)

Lime actually is awesome with steak (IMO), but it's definitely acidic enough you could over-marinate. I probably wouldn't marinate more than 30 minutes or so.

Originally Posted by scho63 (Post 10980392)

Funny thing was it had nice sear on it when it went in the oven but the over-marinating caused it to wet up in the oven and loose some of it's sear. It's the main reason I over cooked it as it appeared underdone when the sear faded. I didn't trust my instincts on time! :mad:

Originally Posted by Fire Me Boy! (Post 10980390)

What did I do?!?! One of my everyday chef's knives is a Victorinox I picked up for $40.

Originally Posted by scho63 (Post 10980397)

Sat overnight-too long. Live and learn for next time.



I'm always willing to try something new.......

Originally Posted by GloryDayz (Post 10980404)

Oh, don't try to convince me that I didn't need the $35,000 in therapy that I've sat through since you LOL'd at my Wal-Mart knife...

Oh, and $40 get's you three knives at Wally-World! You can defend the whole trailer park with that much fire power...

And you're now telling me you're sporting high-end Swiss steel..... What's next, you driving something European too?

Originally Posted by cdcox (Post 10980413)

Our favorite marinade for flank steak is oil, soy, and white vinegar in a 4:1:1 ratio. Add several good shakes of garlic powder. Marinate for 24 to 48 hours. The acidity is significant, but it works.

Originally Posted by Fire Me Boy! (Post 10980425)

That vinegar doesn't break down the steak too far? I'd think the outside of the steak would get mushy.

Originally Posted by Fire Me Boy! (Post 10980402)

Not trying to insult your intelligence or anything, so please don't take offense at my questions. Did you remember to dry the steak before you seared it?

I'm thinking about the acidity you mention. I think over-marinating would just leave it mushy. Sounds like she just had too much lime juice in the marinade.

Originally Posted by Fire Me Boy! (Post 10980419)

ROFL ROFL ROFL

I owe you some rep, that made me actually LOL.

And I drive a Volvo and am more partial to my Japanese blades.

Originally Posted by cdcox (Post 10980435)

Nope. We always grill it, then slice it thin (1/8 to 1/4 inch) before serving. We've been doing this marinade in my family since the late 1960s. I've had it well over 100 times.