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John Flanagan’s Beef Marinade

¼ teaspoon powdered ginger
½ teaspoon dried rosemary
½ teaspoon dry mustard
1 teaspoon sugar
1 teaspoon ground pepper
1 ½ teaspoons salt
1 tablespoon onion, minced
1 large garlic clove, minced
2 tablespoons vinegar
3 tablespoons honey
¼ cup soy sauce
¼ cup lemon juice, fresh or bottled

Put all ingredients into a blender and liquefy, reserve a couple of tablespoons before marinating to spoon over cooked meat.  Double the recipe to marinate vegetables.  (I do not recommend cooking this marinade after marinating over night, it breaks too much of the protiens down and will create a “curdled” sauce.)

For Flank steak:  John recommends marinating in the refrigerator overnight, the longer the better!  I suggest putting the steak into a large zip bag and add marinade.  Squish around several times to distribute marinade.  Grill to your preferred doneness.  Allow to rest for 15 minutes, loosely covered with foil before slicing.  Thinly slice against the grain.  Spoon reserved marinade over meat, enjoy!

For meat kabobs:  You can buy lean stew meat that is already cut up, or sirloin and cut it into cubes yourself.  Skewer the meat onto bamboo skewers before marinating, that way you can avoid the mess.  If you use sirloin, no need to marinade longer than an hour or two.  If using stew meat, marinate over night.  For medium cooked meat, grill on medium high about 10 minutes.

For vegetables-Into a large plastic zip bag, add cleaned whole mushrooms and onions cut into wedges.  Pour about 1/2 cup marinade into bag and refrigerate until you’re ready to grill. Give the bag a toss a couple of times to evenly coat veggies.  I use metal skewers for these as they take a bit longer to cook and the bamboo skewers often burn up.  You can marinate these anywhere from an hour to several hours.  To grill asparagus, no need to marinate, simply coat with a small amount of olive oil and season with salt and pepper.  Grill on medium high heat about 6 minutes, rolling occasionally.

Cook the vegetables first, as they are excellent served at room temperature alongside the grilled meat.  

Thank you John, this one’s a keeper!

Angie