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Flank steak Merinade

Bubba's dadBubba's dad Posts: 97
edited 8:28AM in EggHead Forum
I usually marinade my flank steak in Yoshida's and a some other spices. At a certain length of time does it ruin the meat? What is the perfect time to merinade?



  • PattyOPattyO Posts: 883
    This my flank marinade. I leave it overnite. Beef takes a longer marinating time than chicken. And shrimp is only a few minutes. Plus, the more acid; the less time.
    Don't forget to score the meat in shallow diagonal slits. This gives more surface area for the marinade.
    I grill this hot direct. Doesn't take long.
    Flank Steak Marinade

    2 C cloudy orange French dressing
    1/2 C lemon juice
    3/4 C soy sauce
    1/4 C Worcestershire sauce
    1/4 C yellow mustard
    1 clove crushed garlic or equivalent garlic pd.

    Shake well. Cut very shallow X's in steak against the grain.
    Marinate meat overnight in about 1/2 C of this sauce.
    Refrigerate remaining sauce in a glass jar.
    This is a good seasoning on burgers, either in the ground meat or as a BBQ sauce.
    Also good as seasoning on leftover meat sliced thinly and sautéed.
    Good for chicken BBQ too.
  • NibbleMeThisNibbleMeThis Posts: 2,293
    17 minutes and 46.7 seconds.

    Just kidding. But as far as ruining the meat, yeah, that can happen.

    It depends. If there is a lot of acid in the marinade (lemon/lime juice, vinegars, etc), then going too long will over marinate it. I don't let it go for more than 4-8 hours for a flank steak.

    But if it is like yours it should be okay for a longer time. Btw, I like Yoshidas, good stuff!
    Knoxville, TN
    Nibble Me This
  • I just did 2 2lbs in Lawry's Baja Chipotle liquid marinade. I had them sitting in a ziplock bag for about 24 hours, turning occasionally and shaking it up once in awhile. Turned out freaking amazing.

    I am always one to use something store bought and is already in my pantry then to make 1 more dish in addition to the 9 others I just made or am about to make.
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