Tuesday, October 1, 2013

Let's marinade it

I've been trying for awhile to figure out what sort of marinades I like most. I've never been a huge fan of anything REALLY spicy. Curry and asian spices are also not always my favorite. However, I do love tangy marinades as long as they aren't overdone. I had done red wine marinades in the past, but this has been HANDS DOWN my favorite. The original recipe didn't call for as much olive oil on the steak, and it didn't call for ANY garlic salt with the meat...but it needed it. The caprese salad that goes along with this can go either on top of the steak or on the side. I also heated up some garlic bread, and that went really well with this.

Red Wine Marinated Flank Steak with Caprese Salad

1 1/2 cups dry red wine
1 (2 pound) flank steak, about 1 inch thick
1/2 cup olive oil
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1 small shallot, diced

Caprese Salad
2 fresh mozzarella balls, chopped into pieces (about 1/2 cup) 
10 basil leaves, freshly chopped
1 teaspoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon garlic salt
1 pint cherry tomatoes, quartered
Whisk olive oil, red wine, garlic, salt and pepper in a bowl until combine. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate (in the fridge!) for at least six hours, flipping steak a few times to coat with marinade. When you're ready to make the steak, heat the broiler in your oven on the highest setting and place an oven rack directly underneath. Broil steak for 6 minutes, flip and broil for 5 minutes more. If your steak is 1-1 1/2 inches thick, this should result in steak that is done medium-well. Let it rest for 10 minutes, then slice thin strips on an angle. 
While the steak is cooking or resting, combine quartered tomatoes, shallot, mozzarella (I always lightly dry my fresh mozzarella with a paper towel before I add it in so everything isn't so watery), basil, garlic salt, and pepper in a bowl. Toss to combine. In a small bowl, stir together olive oil and balsamic, then pour over top and toss to coat. 

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