Grilled Tarragon Marinated Steak

Grilled Tarragon Marinated Steak

1-2 pound flank steak (I used Sirloin Tip Steak)

1 Tablespoon Coriander/Tarragon Spirit Vinegar 

2 Tablespoons Soy Sauce or Fauxy Sauce (Soy Sauce Substitute)

1 Tablespoon olive oil

1 teaspoon smoked paprika (La Chinata is the best!)

In a small bowl mix together all the ingredients. 

Pour into a zipshut bag and place meat inside   Marinade for at least 2 hours. Remove from fridge at least 15 minutes ahead.

Flank is great grilled over high heat.  For my thicker steak each time I moved it for the marks I put it on a new part of the grill but kept the heat medium.  My family (not me!) prefers theirs well done so I go a little slower.

You can baste with the marinade as you cook the meat as long as you put it in a pan and bring it up to a boil since you had raw meat in int.

Slice thin to serve.  Would be awesome in a sandwich! 

Chef Gaby also says you can slice thin and use as a stir fry, just be sure your wok is smoky hot!!

Spirited Vinegars

What are spirited vinegars?  They are vinegars infused with herbs, spices, flowers or fruits.  You can read more about spirited vinegars from Mountain Rose Herbs.  

Chef Gaby introduced them to me.  You can use them a few different ways.  The most common is marinades and salad dressings.  In this photo are L-R, Rosemary Vinegar, Coriander/Tarragon Vinegar, and Dill Vinegar.  They need to infuse for at least 2 weeks.  

Check out the Grilled Tarragon Marinated Steak for one way to use a spirited vinegar.

Bread and Butter Pickles

This is Aunt Martha's recipe for some easy pickles!! 

Bread and Butter Pickles

3 quarts cucumbers, sliced

1/2 cup salt

3 cups vinegar

3 cups sugar

3 onions, sliced

1/4 cup mustard seed

1/2 teaspoon celery salt