Marinated Flank Steak
Most weeks, I wake up on Monday and plan menus for the week before I head to the grocery. I used to write my grocery list on a sheet of paper and there was always something left off the list so I had to make another trip to the grocery.
Thank goodness for "Reminders " on the iPhone. During the week when I realize I am out of a staple or trying new recipe with new ingredients, I immediately go to my Grocery List in my Reminders app and add what I need to get at the grocery. You may be thinking...I don't have a grocery reminder list on my iPhone. All you need to do is go into the app and at the bottom right you will see "Add List". Click this and choose a color, type in Groceries and click "Done". You now have a grocery list. Select the list and click "new reminder at the bottom left side, next add what you need at the grocery. This is a timesaver and you may discover you will not be making multiple trips to the grocery every week!
Weekends are more casual for us since we are not going out as often as we used to. We often grill out once or twice a week for a change of pace. Grilling is an easy way to make dinner and one of my favorite meats to grill is flank steak. A flank steak is sometimes called a London Broil. This piece of beef comes from the abdominal muscles of a cow and can be a chewier than other steaks. Flank steak is popular if you want to make steak fajitas or create a steak salad. Marinating a flank steak helps to tenderize the meat and prevents it from being tough and rubbery when you grill. I like this beef because I can make the marinade in the morning and place the meat in a plastic bag with the marinade for the day so it soaks up all the good flavors and become more tender.
If you don't have a grill you can use a cast iron skillet as it can handle high heat temperatures. Spray the pan with cooking spray and cook about four minutes on each side.
1/2 onion, chopped
3 cloves garlic, chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 tablespoon Dijon mustard
1/4 c. brown sugar
1 tablespoon rosemary (rub between your finger before adding it to the Mix
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, brown sugar, rosemary, salt, and pepper together in a mixing bowl.
Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator for at least 6 hours or up to 24 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade for brushing over the steak on the grill.
Heat your grill to 450º. Cook steak until firm, hot in the center for 4 to 5 minutes per side for medium rare, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 135º F for medium rare or 145º F for medium. Remove steak to a cutting board and always allow the meat to rest for 10 minutes before slicing. Yes 10 minutes! This will make it easier to thinly slice the flank steak. Always slice by cutting widthwise instead of lengthwise.