Shiraz Grilled Flank Steak
Flank steak is one of those often overlooked cuts of meat in the suburban supermarket. It was a cut I always avoided when thinking about grilling, until I found out how to grill it properly. If you treat this piece of meat with a long marinade, a really short grilling, and slice it really thin; you’ll have a winner every-time.
In our Shiraz soaked grilled flank steak recipe video, I give you one way to prep and cook flank steak.
First up - what wine to choose? Well a shiraz is an obvious choice, and will give you great results, in the video we used a shiraz from Wild Horse Canyon a great wine for both marinading the steak and drinking with the finished meal.
Next up - all the other ingredients for the marinade, you need a salt and an acid and while there are lots to choose from; we went with some that have a really earthy feel - soy sauce and Balsamic vinegar. Put your flank steak into a sealable container, pour on the marinade and place in the fridge. Now once in the fridge, don’t forget about it... make sure to flip the steak over a couple of times and make sure that the marinade reaches every part. Two hours will give so-so results, overnight is best.
When it’s grill time, be sure to dry off the steak before it hits the coals! This way you get those nice grill marks, and the meat grills rather than steams.
Now I like my flank steak rare to medium-rare, the texture is just right and the flavour is great. Number one mistake people make when grilling with this cut is over-cooking; it ends up dry, and very tough. You also need to slice it very thin and against the grain.
Enjoy this with a glass of the wine you soaked it in, and place over a salad, with a plate of vegies, or even on a sandwich.
Here is our video recipe for marinated flank steak in Shiraz.
Check out our other Grill and BBQ recipes.
BBQ and Grill Spice Rubs
Summertime is for grilling, and while I most often just sprinkle salt and pepper on my meat before grilling - I do like a spice rub for certain cuts. The problem I have with commercial preparations (you know the ones at the supermarket) is that I find them too salty, and maybe a little lacking in some of the other flavours. Not to mention that the price is a little high for what you get...
So at the beginning of the season we mix up our own rubs, and spice mixtures. Really easy to do, and it gives total flexibility in the flavour profile and saltiness. The mixtures just need to be kept in an airtight sealable container, I use plastic ziploc© tubs but you could use mason jars, or pickle jars, and you can keep them in the cupboard for about 3 months. They don’t go ‘bad’ after that time, but they do start to loose their flavour and effectiveness.
Another great reason to make your own - the right to tell everyone about your signature spice rub. Once you modify these recipes, no-one else will have the same mixture it’ll be all yours. Nothing better than friends and family begging for the ‘secret recipe’!
So over the next few weeks we’ll roll out all the spice rub recipes. We’ll they are more ratios, and just suggested starting points really. The ones that we’re posting are small tasting versions, you can mix them up and try them out; then make the changes you need to make them your own. Don’t be afraid to experiment!
Rib and Chicken spice rub recipe
Cajun BBQ and Grill spice rub
Montreal steak spice recipe
Hot and Spicy BBQ and grill rub recipe
Wrapped In Bacon
MMMM Bacon.
It really is one of my vices, any time I can add bacon to a recipe; there is a smile on my face. That smokey salty flavour just seems to enhance the other flavours in a dish. Lately we’ve seen a fair number of recipes where we are wrapping bacon around other meats before cooking, sort of a poor man’s ‘Caul fat’.
Take a look at our Bacon and Bacon Wrapped Recipes:
How to make home made bacon
Bacon explosion
Bacon wrapped blue cheese meatloaf
Chicken pork bombs
Honey lager legs
Father's Day Five - Part 2 The Grill
Father’s Day, what a great day to get out and grill.
Here are some of my picks for great Father’s Day gifts, for your ‘Grill Master’.
German Grill
So some time in the early ‘70’s my dad bought a gas grill; it was an ARKLA and it’s arrival sounded the death knell of charcoal around our house. When I moved out on my own I bought a gas grill as well, and since then several more as they wear out - fall apart. (The ARKLA is still going strong some 30+ years later)
Then a year ago the German Grill showed up, and I will never gas grill again. I can’t believe that I bought into the negative hype around charcoal! This grill is a dream to light, because it has an integrated ‘chimney’ and can be ready to cook in about the same time as it’s gas cousin.
It’s also the most solid grill I’ve ever used, this will be the last grill I ever have on my deck. Period.
So get in touch with Pat and Ron at German Grill, and get your father the Rolls Royce of Grills.
Some recipes we’ve cooked on the German Grill:
Cooking Yakitori
Mint Leg of Lamb
Bacon Explosion
Every grill master no matter how skilled, will need some inspiration from time to time... Grill Guru Ted Reader has more than enough inspiration to go around.
Ted’s been grillin’ food and writing cookbooks that will blow away even the most savvy backyard pro. Nothing is off limits when it comes to what can be kissed by the flames of your grill, and this experimentation to push the boundaries will make you a better cook.
The photography alone makes you want to eat the books.
Watch Ted cook up some great recipes:
Intro to Ted Reader
Cedar Planked Salmon
La Strip Steak
Bradley Smoker
There’s grilling, and then there’s smoking! Cooking low and slow for hours, imparting subtle and sometimes not so subtle smoke flavour to meat and fish.
What’s that? You say “Dad won’t want to stand around all day watching the fire, adjusting the temp, and making sure that the smoke is just right.”.
Well with the Bradley, all of that is automated. Temperature, and smoke level can be set with a timer; leaving you to enjoy your day secure with the knowledge that whatever you are cooking will turn out right - every time.
Sausage Grinder
What’s a great grill day without some sausage? So why are you still buying sausage in the Styrofoam tray, when Dad could be making the best sausage right at home?
Once you start making sausage with the Chef’s Choice there is no going back! You can now be in control of ingredients and flavour.
It’s really easy, just watch us making some sausage here in the Le Gourmet TV Kitchen:
Hot Italian Sausage Recipe
Breakfast Sausage Recipe
Beef and Mustard Sausage Recipe
Grilling Planks
You can cook anything on a grilling plank, anything and everything.
Salmon? - Goes without saying.
Burgers? - Why yes of course.
Cheese cooked on a cedar plank on the BBQ? - You haven’t lived.
They are available in a variety of different woods, each type adding its own flavour to the party.
Check out some of these recipes where we grill with planks.
Cedar Planked Brie Cheese
Kama Sutra Saki Teriyaki Salmon
Planked Beerlicious Baseball Burgers