Marinated/Food-savered Flank Steak

mollyshark

NEWS FLASH:[p]About a month ago (maybe 2, I can't keep track of days), I made enough teriyaki marinade for a couple flank steaks. Cooked one that night, and took a 2nd one, flopped it over in the marinade for a bit, and poured the steak and all the marinade in a foodsaver bag and sealed it. Last night I defrosted it and cooked it up without doing anything to it.[p]IT CAME OUT PERFECT. I found no difference in texture, flavor, anything. It was just as if I had marinated it that day. WHAT A TIME SAVER. Since flank is one of our favorites (particularly with a 15-yr-old who spends more time cutting every leeeetle piece of fat off a steak), this is a fabulous thing. I'm going to do a few types of marinades and freeze them with the flank steak this way and take it to Florida fest, so I'll be able to report on the other types of marinades then. But this meal-in-a-bag is great when you come flying into the house at 5:30 and want to eat at 6:15! If the other flavors come out this well, I can see keeping a slew of them in the freezer.[p]/NEWS FLASH[p]mShark

mad max beyond eggdome

MollyShark,
oh, here it is. .. . that sounds great. . . i've found that for a little extra marinade kick (no matter what flank steak marinade you are doing), add a shot or two of bourbon, or vodka or tequila. .. really adds a nice touch.. .

DobieDad

MollyShark,[p]Pardon a dumb question, but how do you defrost the steak so quickly? I presume it's in a pretty solid block of frozen marinade. [p]DD

mollyshark

mad max beyond eggdome,[p]I usually have a glass of wine or vodka when I'm cooking.[p]Oh..IN the marinade.[p]Sorry.[p]mShark

mollyshark

DobieDad,[p]Microwave on defrost right in the foodsaver bag. By the time the fire is hot, it's ready. Of course if I have any sense, I've taken it out of the freezer and tossed it in the sink so it is defrosted and gathering bacteria until I'm ready, but not always that organized.[p]mShark

DobieDad

MollyShark,[p]Thanks! I had always heard that defrosting meat in a microwave caused it to become miserably tough and stringy. Never tried it for myself - I've just used the much slower, bacteria generating in-sink method.[p]I'll use your experience and give it a try. Sure would save time.[p]BTW, did you HAVE to mention it's going to be 84 there???! It's 21 here and everything outside has a thin layer of this damned white stuff on it. Snow's too shallow to go xcountry skiing, and you dare not jog the streets 'cuz of the ice patches that could result in a real bad day.[p]Enjoy yours, and thanks again.[p]DD

mollyshark

DobieDad,[p]I have a very good defrost cycle on my micro. It figures the times slightly under from what I have found and that actually seems to work well. But yeah, I prefer the bacterial method. Adds some risk to life that I enjoy.[p]Well, the 84 is a fluke for today. Will be down to 70 tomorrow. Guess in comparison it is still pretty sweet! Ha.[p]mShark