Grill Once; Endless Meal Time Options!
Marinated fajita flank steak
Basic Fajita Marinade
5 cloves garlic, pureed
1/3 cup soy sauce
1/3 cup red wine vinegar
1/2 cup olive oil
Start with a clean grill that is heated 400 degrees.
Grill to desired doneness using a meat thermometer. Cook burgers to at least 160°F (medium doneness). Cook steaks to at least 145°F (medium rare doneness). Allow steaks to rest a few minutes before slicing or serving to reduce the loss of flavorful juices. Serve with favorite sides and enjoy!
Grilling at medium to medium-low temperatures ensures even cooking. If the temperature is too high, beef can char and become overcooked on the outside before the interior reaches the desired doneness. Charring beef is not recommended.
Trim excess fat from meats to avoid flare-ups while grilling. For kitchen ease as your butcher to trim.
Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices.
For best results, use an instant-read thermometer to determine doneness. For steaks and burgers, insert the thermometer horizontally into the side (not the top) to check the internal temperature. You can find instant read thermometers in the kitchen section of your local supermarket.
Marinades are great for tenderizing tougher cuts like the flank steak, and they enhance the already delicious flavor! This flank steak has been marinated overnight.
If you're watching your sodium, you can use reduced sodium soy sauce.
The great thing about marinades is that you can use the combination of flavors that you and your family like best.
A great marinade contains an acid and an oil. The acid helps break down the muscle fibers and tenderize the beef.
Using a sealable plastic bag makes marinating easy and clean up fast.
For a unique twist, use good quality tequila for a flavorful change instead of red wine vinegar. As the beef cooks the alcohol dissipates and you are left with amazing flavor!
Adding cilantro, chopped onion, scallions and/or jalapenos give flavor to any marinade.
Have you ever thought about turning your marinade into a sauce? Just bring the leftover marinade to a boil before adding to your finished dish.