Skip to main content

Marinated Flank Steak

Flank steak is a pretty versatile piece of beef - I've used it for an entree on its own, for fajitas, shredded beef sandwiches, etc.  The average flank steak can feed a family of four - we usually get one that's about 1-1/2 pounds for the four of us.  For the best results, don't cook the daylights out of it, slice it against the grain, and you'll have nice, tender slices of meat. This recipe is so simple, and so delicious!

Marinated Flank Steak

  • 1-1/2 lb. flank steak
  • 1/4 c. vegetable oil or olive oil
  • 1/4 c. soy sauce
  • 1/4 c. red wine vinegar
  • 2 tbsp. fresh lemon juice (the juice of 1/2 a decent-sized lemon)
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. Dijon mustard
  • 2-3 cloves garlic, minced (about 1 healthy tbsp.)
  • 1/4 tsp. ground black pepper

To keep it simple, place all ingredients in a gallon-sized zipper storage bag, give it a couple good kneads with your hands, and stick in the fridge until it's time to grill. Take it out about 20-30 minutes before you grill it. You can also toss it in the freezer at this point, and then take it out and thaw it in the fridge for a day or so before grilling.  (Pro tip: make one for tonight and freeze one for another time or to share!)

Grill to your liking, and let it rest before slicing.  Remember to slice against the grain. We like to serve it with some new potatoes and roasted broccoli and cauliflower, lately.  You can also serve with a side of grilled bell peppers and onions, sliced over a big salad (with crumble feta or blue cheese, yum), or even on a roll with grilled veggies for a tasty steak sandwich.
Labels:

Popular posts from this blog

Layered Mexican Trifle Salad

So this is awesome.  It's a lot of work, but it is awesome.  Feeds a crowd, looks cool, tastes great.  What more can you ask for?  I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef.  You can mix it up, but I really like this combo.  It's easy to double or whatever is needed, based on the serving dish.  The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded
Read more

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli!  I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME).  If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese  Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe
Read more

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months.  If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them.  But not everyone has done this before, so it might be overwhelming.  As in my "feeding a crowd" blurb, there are a few things to keep in mind.   Don't try to impress - don't try new recipes.  Find out if you're
Read more