Skip to main content

Marinated Flank Steak II

Marinated flank steak can be prepared easily for a great meal during the week.  We've been using the same marinade for a long time, and recently gave this recipe a try.  It came from a pile of recipes I had ripped from a magazine (I couldn't find which one) years ago. We really liked the flavors, especially the fresh rosemary. 

Marinated Flank Steak II

3 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp fresh lemon juice (approx. the juice from 1/2 a good size lemon)
1-1/2 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp minced fresh rosemary
2 garlic cloves, minced
1/4 tsp freshly ground black pepper
1 - 1-1/2 lb flank steak
1/2 tsp kosher salt

Personally, I just dump all of the ingredients into a freezer bag, add the meat, seal it up, and knead it a bit.  Then I put the whole bag in a bowl (just in case the bag leaks), and stick it in the fridge. You can get fancy and use a whisk and a bowl, and whisk the vinegar, olive oil, lemon juice, brown sugar, mustard, Worcestershire sauce, rosemary, minced garlic and black pepper together. Place the steak in a resealable bag, pour in the marinade and gently knead to coat. Marinate in the fridge (we usually try to do it overnight, or at least for several hours) or freeze.  

To prepare, heat your grill or a grill pan over medium high heat. Remove steak from marinade and grill 5 minutes per side for medium rare or about 7 minutes per side for medium. Transfer steak to a cutting board, tent with foil and let rest 10 minutes.  I usually grill it on our gas grill over medium-high heat until the meat reaches 140 degrees and then let it rest while I get everything else plated. I served with sautéed spinach (steamed broccoli for the kiddo who doesn't "do" spinach), some baby red potatoes from the farmer's market, and a little Peruvian green sauce we picked up at the market. It's great over a salad, too. 
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

Shredded Korean-Style Beef

I could eat this Korean-style shredded beef every week - the kids love it, the husband loves it, and it's so easy! This recipe is a great one for a freezer meal, too - I usually make a double batch to serve half and freeze the other half. It's a go-to when I need a meal to share with a someone who needs one in our school community. I'll throw in a bag of tortilla chips and guac with pico, some fresh pineapple or other fruit, and all of the fixings for the tacos.  You can even buy pre-washed lettuce leaves for wraps if you want to include those and you want a short-cut.  It seems to be a universal favorite for kids and adults. Shredded Korean-Style Beef 2-3 lb. chuck roast 1/2 medium white onion, diced 1/3 c. low-sodium soy sauce 1 tbsp. rice vinegar 1 tsp. sesame oil 1/3 c. honey 4 cloves garlic, minced 1 tbsp. fresh ginger, grated (or 1 tsp. ground) 1/2 jalapeno, minced 1/2 tsp. ground black pepper Put in the roast and onions in your slow cooker, and whi
Read more

Oven Baked Pizza Subs

I have fond memories of pizza subs from my college days. We would scrounge up any change or small bills we could find, and pile in someone's car and head to Mineo's for a late night pizza sub.  They were cheap, and they were hot, melty, and delicious.  Here's my attempt at a recipe: Oven Baked Pizza Subs 4-6  hoagie rolls oregano or Italian seasoning slices of provolone cheese (or mozzarella) slices of pepperoni (I get it sliced at the deli for nice big pieces) slices of genoa salami  slices of your favorite ham, sliced very thin 1/2 lb. Italian sausage, browned and drained (turkey Italian sausage is pretty good - optional) your favorite pizza sauce veggies if desired (and I desire them on the parental sandwiches) - thin green pepper slices, thin onion slices, mushrooms if you're into them, banana peppers, etc.   Have on hand: shredded lettuce, sliced tomatoes and if you like, mayo - for a really delish spread, mix some mayo, a dash of red wine vinegar, a tiny scoop
Read more