G has been making this marinade for his flank steak since I met him almost 14 years ago. Some things are just reliable; his tasty marinate and of course G, himself.
He made his Asian flavored marinade for the steak early in the afternoon and let the marinade do it's magic on the flank steak in the fridge until later in the evening when we were ready to grill.
Tonight he decided to fire up the charcoal Weber. He often feels he neglects his old grill now that he's had his gas one for a few years. Gotta love a man with this kind of loyality.
I prepped the green onions and the asparagus
while he prepared his grill. Just added a little salt & pepper and lightly drizzled with olive oil.
The old "neglected" grill still served us well.
Everything turned out great.
G always lets his meat set the proper amount of time so the juices stay in tact and the flavor doesn't drain out.
The grilled onions are an amazing complimenting flavor to this marinade. We both love the additional flavor.
Tonight we served our flank steak and veggies with a California Rose' Josefina from Paso Robles...not bad.
We tend to stick with northwest wines with exception for our obsession with Spanish wines. But this was a good everyday wine value and not bad.
This meal and G's marinade for his flank steak are definitely one of our favorite go to meals. It's something we both get a craving for on occasion
and it never fails to hit the spot.
G's Marinade Recipe:
2, Scallions, diced
3 Tblspn oyster sauce
3 Tblspn honey
2 Tblspn Black Soy Sauce
Marinate the steak in a ziploc bag in the fridge for up to 24 hours. Pat dry. Season with salt & pepper. Grill over mesquite.