March 17, 2015
The recipe is scribbled in pencil on a scrap piece of paper and dates back to 1985 when we were first married. Julie O’Brien is the wife of one of Dave’s fellow law school friends. She is an avid cook and gave me the recipe after we enjoyed the Marinated Flank Steak she made for us. We continue to exchange Christmas Cards annually and have enjoyed watching our children grow up in Christmas card photos. I hope we can reunite in person before too long – they are in Massachusetts and we have not seen them for over 20 years.

Finished steak.

The recipe uses a pantry/refrigerator staple list of ingredients. I normally use fresh lemon juice in any recipe – but this one originally called for reconstituted lemon juice and I continue to use that as I have some in my refrigerator. The celery seed really adds a nice flavor and might not be something you typically have in your spice collection.

staples for the marinade

The combination of sweet ketchup, spicy hot sauce,and acidic lemon blend nicely with the celery seed, bay leaf and basil. The finished steak gets a little carmelized with a sweet and tangy flavor.

Flank Steak can vary in size and thickness, so the grilling instructions are geared for a medium size, about 1″ thick flank steak. Dave grilled the first side on high for about 6 minutes – then turned the grill heat down to medium for the second side and grilled it for another 6 minutes. The steak was more on the well done side but stil pink in the middle. Grilling is temperamental in that every grill has different levels of heat. It is not my forte! You will have to determine the optimal time per side and desired amount of doneness. As with any other meat, it is best to cover it with foil and let it sit for 10 minutes before cutting. This way the juices will stay in the meat. Always slice this steak accross the grain for easiest cutting and serving. I also recommend removing the steak (in marinade) from the refgerator about 30 minutes before grilling. It will help cook the meat more evenly.
You can see the grain of the meat runs the length of the flank steak. Be sure to cut accross the grain .

Marinated Flank Steak

Serves 4 - 6 depending upon size.

preparation time 5 minutes for marinade.

Ingredients

2/3 cup ketchup
1/2 cup water
1/3 cup lemon juioce
1 tsp celery seed
2 tsp worcestershire sauce
1 or 2 bay leaves
1/2 tsp pepper
1/4 tsp basil
dash tabasco
1 flank steak

Instructions

In a gallon size zip lock bag combine all ingredients except for the flank steak. Mix to incorporate. Add the flank steak and refrigerate for between 2 hours and 24 hours. It’s a good idea to turn the bag over at least once to be sure all of meat is coated and well marinated.

Remove the bag from the refrigerator about 30 minutes befofe grilling. Preheat your grill to medium high. Place flank steak on the grill and let it cook for 5-6 minutes. Dispose of the extra marinade. Flip to grill the other side and cook for an additional 4-6 minutes depending upon desired doneness or thickness.

Place steak on serving dish or platter and cover with foil. Let it rest for 10 – 15 minutes before slicing accross the grain into thin serving pieces.

 

Notes