I've never had any luck with counting sheep (or lamb chops) when I can't sleep. So, I'm in the kitchen doing a little moonlight marinating. I also remembered that was what I wanted to do before I went to bed.
There was a reason using bottled Italian dressing as a marinade was once so popular; vinaigrette dressings and marinades do have a lot in common. It's so much better, though, to mix up your own instead of opening a pre-mixed bottle. Tonight I'm going to take a basic vinaigrette recipe and transform it into a marinade for my bison flank steak.
Basic Vinaigrette
Everyone knows how to make this, but some like more oil or more vinegar in the basic ratio. Usually it's 3 parts oil to 1 part vinegar. What vinegar you choose is up to you. For my own preference, the only one I wouldn't use is white distilled. As for the oil, use anything from canola to extra virgin olive.
3 tablespoons vinegar
9 tablespoons oil
Pinch of salt and pepper
Pinch of dry mustard or 1/4 teaspoon Dijon mustard
Combine all ingredients in a screw top jar or bottle. Shake well until emulsified.
Spiced Sherry Steak
The reason for marinating is to tenderize and/or add flavor to foods. Flank steak, though already flavorful, can use a little tenderizing.
3 tablespoons sherry vinegar
1 tablespoon dry sherry
9 tablespoons light olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon dry mustard
1/2 teaspoon red pepper flakes
1 teaspoon chopped fresh thyme leaves
2 lb bison* or beef flank steak, 1/2 to 3/4 - inches thick
1/4 cup ketchup
1/2 cup beef stock
Fresh thyme leaves
Pinch of salt and pepper
Combine vinegar, sherry, oil, spices and thyme leaves. Shake in a jar or whisk in a bowl until well blended. Place flank steak in non-metallic container and pour over the marinade. Turn several times and leave overnight or at least 4 hours to marinate. Turn several times during marinating.
To cook, pre-heat broiler or grill. Scrape off marinade and reserve it. Pat steak dry with paper towels. Cook 4 - 5 minutes on one side and baste with marinade. Turn over and. cook another 4 - 5 minutes. Allow to rest about 5 minutes, then cut across the grain into this slices.
* I'm lucky enough to have a bison ranch only an hour's drive away. It's Cibola Farms (see cibolafarms.com). They also sell their bison at various farmer's markets in my area. Whole Foods Markets also sell bison, and it's worth checking out. Don't worry, it doesn't taste gamey. I think it's juicier than beef, and it's also has less cholesterol ounce for ounce than skinless boneless chicken breasts.
Comments