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Is it over marinated??

post #1 of 5
Thread Starter 

I marinated a flank steak on Friday night with rosemary, onion, white wine and soy sauce.  It's now Sunday, is it overmarinated??

post #2 of 5

The acid in the wine could have made the meat mushy. But I've never marinated this long with wine, so I'm not sure. It's not as acidic as citrus, and you don't mention the amount or the proportions, so it's a bit hard to say for certain. Also, the salt in the soy sauce could tenderize as well.

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post #3 of 5

There's no one right answer to your question.  It's been in the marinade too long for some preps, and not long at all for others.  I don't think I'd give it pride of place on the plate as a "steak," but there are other options. 

 

Right in line for sandwich, where a little mushiness passes for tenderness.  Cook the steak very fast on a lubricated, very hot grill to rare/med-rare.  Slice on the bias.  Got rolls?

 

Fajitas should work as well. 

 

Drain off half the marinade, throw in some olive oil, add some garlic (okay, lots of garlic), and let it marinate a couple more days for spiedies.   

 

BDL

post #4 of 5
Thread Starter 

you chefs are great, thanks for the input! 

post #5 of 5

That's a long time to marinate but depending on the thickness of the meat, you might be OK.  Grill it and let the results speak for themselves! smile.gif

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