I don’t know who’s paying attention but wintery cuts of meat like short ribs, chuck roast, pork loin, and flank steak are really inexpensive this time of year. Who wants slow cooked short ribs or roast pork when it’s 100 degrees?* Nobody, that’s who.
But I do LOVE a bargain so I do two things with this windfall. 1) freeze sale meats till winter or 2) turn winter meats into summer grilling stars. (At the end of this post is a Pro Tip: a way to use a cheap pork loin.)
Tenderized and marinated flank steak ($4.50/pound) is amazing on the grill. It somewhat reminds me of the London Broil my mom used to make with a delicious crispy edge, a result of the sugar in her marinade of a whole bottle of Wishbone French dressing.
My marinade is very different, but still savory/sweet. The best part is that it yields crispy edges that are sweet and burned, with meat that’s juicy and horseradish-spicy and maple syrup rich.
Horseradish and Maple Marinade
for 1-1/2 to 2 pounds Flank steak
1/2 medium onion, rough chopped
3 oz olive oil (fluid oz)
4 oz white balsamic vinegar (fluid oz)
1 Tbsp salt
3 cloves garlic, rough chopped
1 Tbsp & 1 teaspoon Extra Hot horseradish. I love Beaver brand.
2 oz maple syrup
Using an immersion blender, food processor, or blender, purée all the above ingredients (except the beef)
Tenderize the flank steak if you have a meat tenderizer. Marinate the meat overnight.
Grill on a hot hot hot preheated grill, turning often (you’re looking for an overall char, not grill marks) until the center of the meat feels rare (temp between 110-120 ish).
REST THE MEAT. If it doesn’t rest for at least 10 minutes, it’ll be undercooked and as dry as a well-done hamburger. All your work will be for NAUGHT.
Slice thinly and serve with a drizzle of melted butter and some crunchy salt. The meat is also fantastic chilled for picnic sandwiches.
Pro tip: Buy a vacuum packed or fresh (preferred) pork loin roast ($2.29/pound). Not a tenderloin, you need the fat and darker meat of the whole loin. Now cut it like pork chops (across the grain) and grill it. This is one of the only times I like flavored pepper — or pepper at all (makes food look dirty). Hit it with salt and pepper and for heavens sake DO NOT OVERCOOK the chops.
Pull it at rare, and let it rest up to medium. Finish with lemon, butter and salt.
Be well,
Eat well.
Love Big.
xoxo Nancy
* Yup, 100 F is the current temp in Portland Oregon.