Flank Steak Friday (should be a thing)


NaBloPoMo’s Armchair Culinary Tour will return tomorrow. Tonight, may I present, FLANK STEAK! I’m in the middle of recipe testing for my next book, and one of these recipes is a marinade for moose steak. Moose is very lean, and steaks can have the texture of old boots if not prepared carefully.
In lieu of moose, I’ve used flank steak. Cut from the underbelly, flank has little fat or marbling and can also be tough, so it makes a great stand-in for experimentation (texture-wise, taste wise beef has nothing on moose).
This marinade had some pleasing results, but needs a bit of tweaking to get it exactly where I want it to be. It’s good enough to share, and so without further ado:

Molasses Mustard Marinade
(enough marinade for 1lb meat)

4 tablespoons molasses
2 tablespoons red wine (a good quality table wine, reserve the rest)
2 tablespoons grainy Dijon mustard
3 tablespoons olive oil

In a bowl, whisk together molasses, red wine, dijon, and olive oil. Pour over steak (I like to use a large freezer bag for marinading, makes it easy to keep the meat covered) and let marinate 6-8 hours or overnight.
BBQ or broil to desired doneness. Drink the rest of the bottle of wine with dinner!


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