Wednesday, May 20, 2009

Marinated barbecue steak

This recipe probably doesn't need a recipe; but it is something I enjoy eating from time to time -- marinated barbecue steak. The exact cut of meat is (mostly) immaterial, but the marinade allows you to choose a very low-fat steak. The leaner the meat, the longer you should marinade it. I recommend marinading flank steak overnight, whereas a lean boston steak often needs no more than a few hours. We tend to buy butcher's block steak because of its lack of marbling, and consistent thickness. The former requires more marinading, but the latter helps guarantee that it will cook evenly.

2 lbs butcher's block steak
1/2 cup red wine
1/2 cup extra virgin olive oil
2 tablespoons Montreal no-salt steak spice

1. Marinade the steak in the red wine, olive oil and steak spice for a minimum of 4 hours, or overnight.
2. Cook at medium heat on the barbecue until medium-well.

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