Flank Steak Marinated with Onion and Tomatoes

Flank Steak with Onion and Tomatoes

  A quick and easy 1 hour marinade using pureed onion for fast flavor and fast marinating. You will need:
  • 1 onion coarsely chopped
  • 1.5 - 2 lb flank steak
  • 1/2 cup water
  • 2 large tomatoes cut into 1/2 inch thick slices
  • salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon coarsely chopped parsley
   In a blender combine the onion and water and blend until smooth. Place the beef flank steak in a glass or ceramic baking dish and cover with the onion puree. Toss to make sure steak is well coated. Let stand at room temperature for 1 hour.
   Preheat grill on medium high. Scrape excess marinade off steaks and season with salt and pepper. Place steaks on grill and cook for approximately 4-5 minutes per side. Remove steaks from grill and cover with aluminum foil immediately. Arrange tomato slices on plates and season with salt and pepper. Drizzle with olive oil. Slice beef flank steaks thinly across the grain and serve on top of sliced tomatoes.

Beef Chuck Short Ribs-Flanken Style

Korean Style Beef Short Ribs

   Korean style or flanken style short ribs are beef chuck short ribs cut across the bone about 1/4 inch thick. They are easy to prepare and great for outdoor barbeques. 
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon hot sauce
  • 2 tablespoons rice vinegar
  • 4 lbs flanken style (Korean style) beef chuck short ribs
  • 1 chile pepper seeded and minced
  • salt and pepper
  In a bowl,combine honey, vinegar,soy sauce, and hot sauce, until well blended. Place beef chuck short ribs(Korean Style) in a large ziploc bag and pour in marinade. Seal bag and toss until meat is well coated, refrigerate for 12 to 24 hours. Preheat grill to high. Remove ribs from marinade and grill about 3 minutes per side until slightly crisp. Season with salt and pepper,sprinkle with minced chile(optional), and serve.