Grandma Peterson's Flank Steak Marinade

My grandmother, Mary Louise (Ice) Peterson,
with my grandfather, Clyde Peterson.

Today's recipe happens to be particularly near and dear to me, as it's my grandma Peterson's famous flank steak marinade.  I'm not sure how the recipe came to her, but this one has been a classic in my family since long before I was born.  The recipe and preparation are so simple, but the results so tender, juicy, and delicious!

What's more is that, from a make-ahead perspective, it really doesn't get any better than this.  The preparation is a snap.  You can easily make very large quantities.  It only takes a few minutes to make.  It will freeze brilliantly for months, or even more (if you seal it right).  And of course, the result is so completely delectable, your family will wonder what this brilliant chef has done with their mother.


Ingredients:
1 cut flank steak
1/3 cup red wine vinegar
1/4 cup ketchup
2 T vegetable oil
2 T tamari
1 T worchestershire sauce[1]
1 tsp mustard[2]
1 tsp salt
1/2 tsp pepper
1/4 tsp (or more) garlic powder[3] or 1 clove fresh garlic

Make-Ahead Preparation:

• Pound steak with a meat tenderizer (or, simply stab many times with a fork on both sides).  Place steak in a freezer bag.
• Puree all remaining ingredients in blender until very well blended.  Pour sauce in bag over steak.
• Remove as much air as possible from bag.  Marinate for at least two hours, or freeze with marinade.

To Serve:

• Thawing is recommended, but not necessary.
• Cook on grill or broil in oven, approximately seven minutes on each side.
• Pour remaining sauce from bag into a saucepan or microwave-safe dish; bring to a boil and serve as a sauce to pour over steak and sides.

Makes approximately 6-8 servings.  (But, I usually plan for one steak to feed only 3-4 adults; most people will want seconds!)

As my sister once enthusiastically told a dinner guest, "You could eat this with a spoon!"  It really is that good.  Serve with au gratin or mashed potatoes and winter vegetables, and you have a hearty winter meal.  Or, pair it with seasonal grilled veggies and our Mojito Melon Salad, and it's the perfect dish for summer entertaining!  The possibilities are endless, and so is the delight that this recipe brings to the dinner table.

Other Posts You Might Like:
Chipotle Shrimp and Sausage Jumbalaya
How To Host A Make-Ahead Party: The Basics
Lemon Pepper Cod
This post is part of our series on make-ahead food for camping trips.

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[1]If gluten-free preparation is desired, be sure to use a gluten-free sauce.

[2]For gluten-free preparation, use a gluten-free mustard, as most major commercial brands contain gluten.

[3] For gluten-free preparation, be sure to use a gluten-free garlic powder, as many garlic powders contain added gluten to prevent clumping.