Recipe- Marinated Flank Steak (and sides)

Here’s the main dish from Nick’s “go-to” Steak Nite:

Marinated Flank Steak (4-6 servings)

  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 3 chopped garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds flank steak
  1. In a 1 Gallon Zip-top Bag, add lime juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper. (In truth, I don’t measure this anymore, I just start dumping stuff in)
  2. Toss the Flank Steak in marinade and gently mush it around till it’s nice and coated; Get as much air out of the bag as possible, seal and Marinate 20-30 minutes in the fridge. I usually cut the flank steak into three pieces before it goes into the bag.  This serves 2 purposes, 1) it makes them a little more manageable and 2) it allows you to cook each piece to a different doneness if your diners have a preference. (My wife prefers hers nuked)
  3. Heat a Cast Iron Skillet or Grill Pan over high till screaming hot. Remove steak from marinade; cook until browned, 4 to 5 minutes per side for medium-rare. Rest, covered, 5 minutes. Flank Steak, with all that marinade, will cause flare-ups on a grill.  So, even though I do indeed cook it on the grill to avoid smoking out the kitchen, I cook it on a grill pan or cast iron skillet.  You don’t get grill marks, but you’re going to slice it up anyway, so it doesn’t really matter.
  4. After the meat has rested, cut it across the grain into 1/2 to 1 inch wide strips and serve. This will make for tender, fall-apart meat.  ENJOY!

Here are a couple options for Side Dishes that I enjoy:

Roasted Red Potatoes (3-4 Servings)

  • 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
  • 1/8 cup good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons dried Italian Seasoning (or a mixture of parsley, oregano, basil)
  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place on a sheet pan lined with aluminum foil
  3. Drizzle with the olive oil and season with salt, pepper and Italian Seasoning; toss until the potatoes are well coated.
  4. Roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
  5. Remove the potatoes from the oven, season to taste, and serve.

Sauteed Spring Veggies (3-4 servings)

This is a fav because you can par-boil the veggies ahead of time (up thru step 2) and then just whip them up before dinner.  And they’re crazy healthy!

  • 1/2 lb Asparagus
  • 1/2 lb Sugar snap peas
  • 1/2 lb Broccoli florets
  • 2-3 tablespoons olive oil
  • 1 clove minced garlic
  • Salt and pepper to taste
  1. Bring 1 gallon of salted water to a boil.
  2. In batches, boil the Asparagus and Broccoli for 2 minutes and the snap peas for 1 minute; Once boiled, cool the vegetables quickly a bowl of ice water; drain and set aside.
  3. Heat Olive oil over medium heat, add garlic and vegetables; saute until warmed through (5-7 minutes)
  4. Season with salt and pepper; Serve

This entry was posted on Thursday, March 26th, 2009 at 12:29 pm and is filed under The Main Dish, The Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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