The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 29, 2009
I used this recipe for a flat iron steak for a steak salad...absolutely AWESOME!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 29, 2009
Great marinade for tri tip too!!
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Cooking Level: Intermediate

Living In: Chico, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 21, 2009
I just started catering small parties and I planned a fajita bar because of the tight budget. I WILL NEVER USE ANOTHER MARINADE FOR FAJITAS AGAIN. It was the BOMB! The comments were awesome and the crowd of 60 clapped when they were finished. I served alongside the roasted tomato salsa from this site, frijoles a la charra, salsa verde, and a jicama salad. What a hit. I did add lemon slices and put them in with the marinade and he meat. Only change I made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 15, 2009
This recipe is fantastic! The flavors are delicious and the meat always comes out tender. I do usually have to cook mine a bit longer than the recipe calls for, for just personal preferences. I will be making this recipe over and over again!
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Cooking Level: Intermediate

Home Town: Iselin, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 14, 2009
This was really good. Used some to marinate/grill portobellas too. My 5 year old couldn't eat enough of it! I will definitely make this again and try as fajitas. I can't wait to make a steak salad tomorrow with the leftovers.
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Cooking Level: Expert

Home Town: Clifton Park, New York, USA
Living In: Troy, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 14, 2009
This marinade is AWESOME if you have the time. I put the steaks in the marinade in the morning before going to work so they ended up marinating for like 8 hours. And my husband ended up over cooking them, so they were tough, but still amazingly tasty. I did cut the oil in half to cut back on fat, but other than that, I wouldn't change a thing. I'm keeping this recipe indefinitely. I've also made fajitas with this steak and they were AWESOME!
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Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA
Living In: Jonesboro, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 14, 2009
WOW! Amazing! Used balsamic vinegar instead of red wine vinegar...my whole family loved this dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 13, 2009
This recipe is a real keeper. I didn't have time to marinate for the full 6 hours and it still came out delicious. I also broiled mine in the oven 5 minutes on each side and served Wild Mushroom Sauce (also on this site) with Portabella Mushroom Ravioli. Wonderful combination of flavors. We will definitely be using this marinade over and over.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 11, 2009
We only had time to marinade this for 2 hours but it was absolutely delicious. We left the recipe exactly as is. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 10, 2009
I was looking something besides the 2 dishes i usually do for flank steak, boy am i glad i picked this recipe!! made as stated and it need no improvement. meat was very moist and flavorful. oh yeah, i only marinated for 1-1/2 hour.
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Dev
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Cooking Level: Intermediate

Living In: Niceville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 2, 2009
holy jeezers was this good. only change i made to the recipe was cutting back the oil to about 1/3 cup of olive oil. i marinated it in the fridge for 30 hours and then stuck it under the broiler for 5 minutes per side - resulting in a medium rare finish. amazing.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 31, 2009
this was really good! I used a cheap cut of steak and they had very good flavor. I marinated them overnight. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 15, 2009
Excellent! Marinated overnight then grilled to medium rare. Served with Chimichurri Sauce from this site for a fabulous change up from our usual fajita meat. Will definitely make again, and again, and again!
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Cooking Level: Expert

Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 6, 2009
After having this (yet again!) tonight, updating my March review: We grill this every week or so and it's truly addicting! Unfortunately, this week's heat wave made grilling uncomfortable, so after marinating, it was thrown in the freezer. Thawed & grilled it today and was even MORE tender and flavorful!! ************** I'd attempted flank steak only once before & it was a disaster - as it was a "two-for", we tried THIS recipe on the second steak. OUTSTANDING! Going into our regular rotation. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 5, 2009
This was so incredibly delicious!! I substituted balsamic vinegar for red wine only because I was out of red wine, but I'd guess it be just as good the other way!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 27, 2009
I've tried this marinade on flank steak, back strap from a ram, and just now on a new york strip steak. It has been fantastic on all of them. I bet it would be great on hamburgers too. This will be my go-to recipe for marinade. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 26, 2009
So easy to prepare and very flavorful. It makes a great impression on family and company. I usually serve over mashed potatoes.
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Living In: Roswell, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 23, 2009
I used balsamic vinegar, and followed the rest of the recipe to a t, and it was phenomenal! Once I marinated for a few hours, and the next time, I put the flank steak and marinade in a freezer bag and tossed it in the freezer for later. (as someone else suggested) Turned out great both ways!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 14, 2009
i have made this a couple of times, and it's excellent. for me, the dijon is what really makes it work!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 11, 2009
I used skirt steak. Didn't have balsamic, so I used rice wine vinegar. I marinated for 24-36 hours. The first time I used the broiler and it turned out great. The second time my husband grilled it up and it was even better. My 3 and 2 year olds couldn't get enough. They even ate it cold the next day. Great recipe.
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