Wednesday, August 18, 2010
Grilled Marinated Flank Steak with Grilled Egplant
Tonight I used 3 of the Coconut Secret products in one recipe! I really love this company! If you haven't tried any... I highly recommend. I have found their products at New Leaf Markets and Whole Foods. It's a tad pricy (I wouldn't plan on buying all their products in one shopping trip). I use the coconut aminos on a fairly regular basis as a great soy sauce alternative! Just a little of this stuff goes a long way! And check out their web site, too...they have a great story to tell! http://www.coconutsecret.com/
Tonight's marinade was really tasty. I really recommend a longish marinade time as it really worked on flavoring and tenderizing the meat! Hope you enjoy!
*Allow at least 2 hours for meat to marinate (overnight is best)
3 cloves garlic, crushed & minced
1/4 C olive oil
2 T coconut vinegar (or apple cider)
1/4 C Coconut Aminos (soy sauce substitute)
2 T raw coconut nectar
1/2 tsp. ground black pepper
2 T fresh parsley, finely chopped
* * * * * * *
1 1/2- 2 lbs. flank steak
Score meat across the grain with a knife. Add all marinade ingredients and flank steak in a zip lock freezer bag and let marinade for at least 2 hours or over night. Turn ingredients periodically in bag.
Remove steak from bag and season with some course sea salt and black pepper. Put on hot grill and grill for about 4-6 minutes on each side. When steak is cooked to your desired doneness, remove from heat and let sit for 10 minutes. Make sure to cover the meat with some foil to hold in all the moisture until you're ready to serve. Cut meat in thin slices across the grain and serve with your grilled eggplant! Yum!
For the eggplant, we just lightly coated the slices with some olive oil, sea salt, and ground pepper... and grilled! I think that's my absolute favorite way to eat eggplant! Simple and oh so good! Enjoy!