This easy and flavorful Grilled Garlic Flank Steak recipe is a favorite summer grilling recipe. The garlic marinade makes the difference.
Raw pork, seafood, beef and poultry may contain harmful bacteria that may contaminate the marinade. Marinating should be done in the refrigerator to inhibit bacterial growth. The used marinade should not be made into a sauce unless rendered safe by boiling directly before use; otherwise, fresh or set-aside marinade that has not touched meat should be used.
The container used for marinating should be glass or food-safe plastic. Metal, including pottery glazes which can contain lead, reacts with the acid in the marinade and should not be used.
Marinades and Cancer Risk Reduction
Cooking proteins at high temperatures can lead to the formation of heterocyclic amines (HCAs). According to the National Cancer Research Institute, such substances present a heightened risk of cancer exposure. Marinating proteins can reduce this risk by as much as 95%. Marinating times necessary to reduce the formation of HCAs may be as little as 20 minutes.
Grilled Garlic Flank Steak
- 1 Flank or Skirt Steak usually 2 lbs
- 1/2 cup olive oil
- 1 tablespoon salt
- 2 1/2 teaspoons black pepper
- 5 cloves of garlic peeled
- In a food processor or blender combine all ingredients and process for 4-6 minutes.
- After it’s done blending. Put meat in a Hefty Freezer bag then pour marinade on top of the meat. Seal the plastic bag then massage (from the outside of the bag) the marinade into the meat to spread the marinade throughout. Refrigerate overnight for best results.
- Grill the meat on medium-high. I tend to grill it for about 6-7 min on each side for medium-rare doneness.
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