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Saturday, April 13, 2013

Finally, Grilling Time!

It has been a cold and wet March around here.  Blowing and snowing.  March really didn't go out like a lamb.  It really dug its claws in and hung around.  But, last weekend, it was finally nice enough to do some grilling in shorts!

When I was at the butcher, he had some nice flank steaks in the case and the grocery store had some good looking fresh asparagus.  Some hardcore grilling was in order.

After looking around the pantry, I had 3 or 4 bottles of Stubbs Beef Marinade.  I was not impressed using this stuff on brisket.  It just added flavors I did not care for in my brisket.  But, I figured "why not" and used one of the bottles as a marinade on this flank steak.  I was pleasantly surprised...

Here is the subject in focus, a beautiful flank steak, right out of the wrapper...

I also got to use my new toy, a meat tenderizer that I found in our BBQ trailer.

First, I tenderized both sides of the meat thoroughly...

Then, into a plastic bag with the Stubbs marinade for a two hour swim...

Then, I mixed up some marinade for our asparagus: olive oil, sea salt, minced garlic, and fresh ground lemon pepper blend...

How much of what you ask?  Just enough olive oil to slurry the dry ingredients, a tablespoon of the garlic and salt and pepper to taste.  Nothing fancy.  Then, into the bag for a swim.

I fired up the grill and got it screaming hot.  While the grill was heating up and after two hour of marinade at room temperature, I pulled the flank steak from the bag and let it drip drain.  Then, I coated both sides with a nice beef rub: Oakridge BBQ Santa Maria Steak Rub...

After allowing the rub to form a moist outer coating, about 30 minutes, onto the hot portion of the grill with the asparagus.

Obviously, flank steak is thin.  So, you don't need long to cook on a hot grill.  This piece of meat was on the grill for five minutes a side.  The asparagus was on indirect heat getting turned every minute or so.  The finished product?

Perfect medium on the inside.  Flavorful and juicy.  The Santa Maria rub complemented the citrus, chili, soy, and spice elements of the Stubbs marinade.  Served with the asparagus and crusty bread, it was a tasty night...

If you are craving beef flavor and can't have all that fat and/or don't want to pay premium prices for a better cut of beef, a properly prepared flank steak can satisfy that need for a bovine fix.

Upon further review, the Stubbs Beef Marinade works on the grill.  I would not recommend for use as a brisket injection.  That review stays at 1 out of 4 stars.  But, as a marinade for grilling a piece of beef, I will rate this marinade 3 out of 4 stars.  Is it as good as their pork and chicken marinades?  No.  But, when used for grilling, this marinade has found a place in our pantry.

Thanks for stopping by...



  1. That sure looks good. Flank steak is very tasty and quick to cook. It is perfect for taco fillings. We have been a little lazy buying it pre-marinaded at our local Mexican market.

    1. Mexican marinade. Sounds good. What are the flavors?

  2. I know they use achiote paste. I taste garlic, onion and pepper. I might add a little lime juice.

    1. Thanks. I am going to have to do some experimenting...