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FROM READERS: Lime-marinated flank steak

Tuesday, June 19, 2012 | 10:00 a.m. CDT
Christa DeMarke's summer goal is to grill more. One of her first recipes she tried out was this lime-marinated flank steak.

Christa DeMarke is the creator and author of c. jane create, a lifestyle blog updated (almost) daily with recipes, creative crafting, DIY projects, sewing, inspiration and sometimes just personal stories. This story was originally posted on her blog

We've decided to take on grilling this summer. Or, I decided and am dragging Steven along with me. :) It's sort of a challenge for us to grill. We choose to store our grill and supplies in the garage and have to drag them around the house any time we want to use them, which deters us from grilling very often.

Well, we're going to suck it up and grill at least once a week this summer. We grilled twice last weekend! On Saturday we did some burgers and brats, and on Sunday we made a yummy lime marinated flank steak. So yummy that I forgot to take real pictures. You'll have to accept the phone pics.

I've been wanting to attempt grilling different kinds of meats using different rubs or marinades. Here is my first go and I must say, that steak was mighty tasty. Super juicy and really flavorful. I was surprised it picked up so much of the marinade flavor.

Lime Marinade:

  • juice from 4 limes
  • juice from 1 orange 
  • 1 Tbsp soy sauce
  • 1/2 tsp finely chopped garlic
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp red pepper

Note: Our steak was on the smaller side since there were only two of us. If you have a larger flank steak, you might need to double the marinade.

I whisked all the ingredients together and poured them over the flank steak, then popped it in the fridge for about an hour. I did turn the steak once, about halfway through. 

We got our grill nice and hot and let it cook about five minutes on each side. Remember to adjust cooking time if you have a larger or thicker steak. I let the steak rest on a plate for five to ten minutes, then transferred it to a cutting board to slice.

When I returned the meat to the plate, I poured the juices that had collected back over the meat. Serve it with your favorite sides. We had some fruit salad and zucchini with ours.

So we conquered flank steak. I think we're going to try a pizza next...

This story is part of a section of the Missourian called From Readers, which is dedicated to your voices and your stories. We hope you'll consider sharing. Here's how. Supervising editor is Joy Mayer.


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Comments

Michael Williams June 19, 2012 | 6:18 p.m.

I'm gonna give this a try. Sounds good. Acidity denatures proteins just like cooking does, although I doubt the steak was marinated long enuf to do this. I know the technique is used on fish with no subsequent cooking. Does the technique make the steak more tender?

A trade for you. Try a light dusting of nutmeg onto mashed potatoes, then stir it in. Use just enuf to see scattered little dots in the final mix and cause your guests to ask "OK, what did you do to these mashed potatoes to make them taste so good?" They may also ask if the little dots are bugs.

Just smile and don't answer.

(Report Comment)
frank christian June 19, 2012 | 8:58 p.m.

"Lime Marinade:" - I suspect the soy sauce and garlic did the trick.

"Well, we're going to suck it up and grill at least once a week this summer." Summers are for free. That one Has to grill would be an obstruction. Then, there is the consideration that some have been doing it longer than others, so,I guess, "go for it!"

Micheal, potatoes served whole without butter, salt, pepper threshed throughout, always taste like a glass of water to me, as opposed to my wife, who will gobble one in any state, but never touch a skin. We'll give our next the nutmeg treatment and if I can get it down with pleasure, we'll consider your offering, a great boon.

(Report Comment)
Michael Williams June 19, 2012 | 9:12 p.m.

Careful, tho, Frank.

You can easily overdo the nutmeg. If you can tell nutmeg is in there, it's too much. You want to know something is different, but you don't know what it is.

I'm one of those people with strong amylase enzyme in my saliva that converts carb polymers into the semi-sweet glucose. That means I love ANY complex carb like bread, taters, etc. It's a curse.

(Report Comment)
frank christian June 19, 2012 | 9:52 p.m.

Micheal - Thanks for that! I love taste! I have long stated that "some folks (maybe ones that love bread and taters above all else), have taste buds they have not yet used."

My wife's "curse" came with her from the U.K. I have trained her far beyond the days, when I used to stand at the side of the line, waiting for "plain" 15 cent hamburgers @ McDonalds. Great life, isn't it?

(Report Comment)

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