"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Blohm's Beef Steak Marinade, by Mark Blohm, is from The Buhler Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 T. Olive Oil 2 Cloves Garlic, Mashed 1 tsp. Chopped Rosemary ( fresh ) 1/4 cup Cabernet Sauvignon 1 tsp. Fine Sea Salt 1 tsp. Fresh Ground Black Pepper 1 tsp. dry Mustard ( I use Cleman's )
Mix all ingredients together. Put steaks in a zip-lock bag and pour marinade over steaks making sure to cover all sides. Squeeze as much air out if bag as possible. Seal bag and refrigerate for 4 to 24 hours. Bring steaks to room temp. before grilling.
Enough for 2 lbs of steak
We particularly like this on flank steak or flat iron steaks. These should be cooked on a hot grill for 4-5 min. per side. medium to medium rare and cut thin against the grain.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.