Gluten Free Flank Steak Marinade with Tamari
Get out of the kitchen and onto the grill with this Gluten Free Flank Steak Marinade with Tamari. Cooks up in no time flat making it a perfect weeknight meal.
Servings 8
Ingredients
- ¼ cup gluten free tamari sauce
- ¼ cup dry red wine
- 1 tablespoon olive oil
- 4 cloves garlic
- 4 scallions
- 6 whole peppercorns
- ¼ teaspoon ground coriander
- 1 inch cubed fresh ginger root
- 2 pounds flank steak
Instructions
Items Needed:
- A cutting board
- A sharp knife
- A large measuring cup
- Measuring spoons
- A garlic press
- A microplane or zester
- A gallon sized ziploc bag (or large flat dish and plastic wrap)
- A pair of BBQ tongs or a fork
- A meat thermometer
Directions:
- Wash the scallions, then using a cutting board and a sharp knife finely chop the green parts and discard the rest. Set aside.
- In a large measuring cup, pour in the tamari sauce and red wine. Using a tablespoon, measure out and pour in the olive oil. Using a ¼ teaspoon, measure out the ground coriander and dump into the measuring cup.
- Peel the garlic cloves then put them in a garlic press and place the pressed garlic into the cup, discarding any garlic that wasn’t pressed out.
- Using the cutting board and sharp knife, cut away the skin of the ginger root, then with a microplane grate the ginger into the measuring cup.
- Dump the chopped scallions into the cup, as well as the peppercorns. Use a spoon or small whisk to stir everything together.
- Place the flank steak in a gallon sized ziplock bag (or in a large flat dish if you don’t want to use a bag). Pour the marinade into the bag, covering the steak, and refrigerate for at least 8 hours. If using a dish, pour the marinade over the steak and place plastic wrap over the dish to cover, again marinating in the fridge for at least 8 hours.
- Once the steak is done marinating, take it out of the fridge to bring to room temperature before putting on the grill - about 20 to 30 minutes.
- Turn on the grill to high heat (between 500 and 600 degrees F). Place take the steak out of the bag and place it on the grill with a pair of BBQ tongs or a fork. Discard the bag with the remaining marinade.
- Cook the steak for 4 to 5 minutes each side, checking the internal temperature with a meat thermometer for desired doneness (140 degrees F for medium and 160 degrees F for well done).
- Let steak rest on a large cutting board for 10 minutes to retain juices, then slice in either thick or thin slices with a large sharp knife and serve.
Notes
- You can make the marinade the night before, then stick it in the fridge to keep. In the morning, place the steak in the plastic bag then dump the marinade in. Shake it up and place the bag in the fridge.
- The marinade is on the salty side, so unless you REALLY like salt I would not marinate the steak overnight. On the flip side, if you only like lightly salted marinades you could do a 4 hour marinade to lessen the intensity a bit.
- This dish goes well with roasted veggies and a carb-y side, like baked potatoes or rice pilaf. Any leftovers (if you have them) also work well in a sandwich or salad.
- The marinade is on the salty side, so unless you REALLY like salt I would not marinate the steak overnight. On the flip side, if you only like lightly salted marinades you could do a 4 hour marinade to lessen the intensity a bit.
- This dish goes well with roasted veggies and a carb-y side, like baked potatoes or rice pilaf. Any leftovers (if you have them) also work well in a sandwich or salad.