Recipes for the Fourth of July
The Antipasto Stuffed Baguette can serve as either appetizer or lunch. (Courtesy photo / June 29, 2012)
Sue McGlaughlin, co-owner of Toski Sands Market in Petoskey, put together a "Summer Solstice" menu just in time for the holiday.
Marinated Flank Steak
"This recipe always gets rave reviews. Unlike most marinades, this one is thick enough to coat your steak rather than having it soaked in a marinade. The marinade helps to sear the outside of the steak, without penetrating a strong flavor throughout the meat," said McGlaughlin.
2 tablespoons soy sauce
2 teaspoons extra virgin olive oil
1 teaspoon ginger, grated or minced
1 tablespoon lemon zest
1 garlic clove, minced
1 teaspoon fresh ground pepper
1 teaspoon brown sugar
Mix together all the above ingredients.
1 1/4 to 1 1/2 pounds flank steak
Pour marinade over steak.
Roll steak in marinade to ensure it is thoroughly coated. Marinate for 45 minutes or in the refrigerator overnight.
Cook over high heat on a grill, 6 minutes on the first side, and 5 minutes on the second side for medium on the ends and medium rare in the middle.
For medium grilled steak, grill for 7 minutes on the first side and 6 minutes on the second side. Do not go any longer; the meat has a low fat content and will easily dry.
Let rest on a cutting board for 10 minutes to seal in juices. Slice across the grain at a 45-degree angle.