Flank Steak is a great weeknight supper — it’s a lean, healthier cut of meat and can be used to make a lot of dishes, including fajitas and stir fry. Plus, it cooks quickly. However, we also like to just grill it whole and serve in strips with rice and a salad.
The trick is the marinade it for a while. I’ll prepare the marinade in the morning before work and just pull it out of the fridge when I get home and throw it on the grill. Because it’s a leaner meat, it can be tougher, so the acids and salt in the marinade help tenderize the meat. Also, placing the onions directly on the meat help to flavor it. If we have any leftover red wine lying around, we’ll also dump that onto the steak. The wine, especially if it’s a little old and vinegary, add a lot of flavor and acidity to the marinade.
Weeknight Flank Steak
- 1 flank steak
- 1/2 cup chopped green onions
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- zest and juice from 1 lemon
- freshly ground pepper
- 1 1/2 tbsp Italian seasoning
In a pyrex dish, scatter the onions over the flank steak (see photo below). In a small bowl, whisk together the rest of the ingredients, making a marinade. Pour over the steak and slightly turn the dish to make sure the marinade fully coats the steak. Cover with plastic wrap and refridgerate for up to 8 hours.
When ready to grill, light the grill to 350 — 400 degrees and remove the steak from the fridge, letting it come to room temp. Grill 7-8 minutes on either side or until desired degree of donenes. Because of the lean nature of this cut of meat, you can definitely over-cook it. It’s best a little pink, medium. Let rest for about 5 minutes and then slice into strips AGAINST THE GRAIN. Serve with a salad, rice (see speedy side dishes and veggies) and a pinot noir.