It seems that spring is finally here in the High Country and I am more than ready to move from the fall/ winter to the spring/ summer menu rotation. Not that I have all that much of a rotation, given my penchance for trying new recipes, but there are certain dishes that make somewhat regular appearances on the table during a given season. In the winter and fall, B wants meatloaf and mashed potatoes at least every other week. He asked for it again tonight, but I told him he was out of luck until September. In the spring and summer, we grill almost every night, eat lots of salads with seasonal ingredients, and add a bit of a Mediterranean flair to our dining. One of our standard summer night dinners includes marinated and grilled flank steak. Flank steak is a great lean cut of meat, but needs some time in a flavorful marinade. Ours has evolved over time, but the current version follows.
- ½ cup olive oi
- ¼ balsamic vinegar
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 T. lemon juice
- 2 T. parsley, chopped
- 1 T. garlic, minced
- 1 t. Creole mustard
- 1 t. honey
- ½ black pepper
- Combine the ingredients in a medium bowl and whisk until oil is incorporated. Pour into a zip lock bag and add the meat. Remove the air and refrigerate, turning occasionally.
- To grill it, spray the gas grill with some oil and preheat it to 500 degrees. The high heat sears the meat.
- Cook the flank steak on one side for about 5 minutes.
- Flip it and cook about 4 minutes on the other side.
- Take it off the grill and let it rest 5-10 minutes before serving it slightly on the rare side of medium rare.
Yield: Marinade for one flank steak or two strips/ ribeyes
Prep time: 15 minutes
Cook time (for steak): 10 minutes + 10 minute rest
Our flank steak was a little less than 2 lbs. DH pulled it out of the freezer this morning and I put it on to marinate after lunch when it had thawed -- 6 hours marinating was perfect. If you don’t have time to put it on to marinate earlier in the day, the Vacu Vin Marinator is a fine thing.
I served it with red and Yukon gold potatoes roasted with garlic and rosemary and green beans almondine. We had 4 out of 4 members of the Clean Plate Club.