Grilled flank steak – two options

Flank steak is terrific for leftovers.  As noted, we have a super busy week this week.  So I’m giving you two options on the flank steak.  The easy option is to use McCormick’s Meat Marinade and fix according to package directions.  If you’re feeling more ambitious – the marinade below is delicious.  Pair with grilled asparagus and you have an easy dinner.

Lemony garlic flank steak

  • 8 – 10 peeled garlic cloves
  • 3/4 cup olive oil
  • salt and pepper
  • flank steak
  • 4 lemons
  • 1 tsp dried oregano

Put garlic and oil in a small saucepan and cook over low heat for 25 – 30 minutes.  Garlic should be tender and light brown.  Pour oil through a strainer and reserve.  Mash garlic with about 1 TB of kosher salt and 1 tsp of pepper.  Poke flank steak with a fork to tenderize and then spread with most of the garlic paste.

Add zest from 1 lemon and juice from 4 lemons to the garlic oil.  Pour 3/4 of marinade over steak and let stand for an hour.

Remove steaks from marinade and grill over high heat 5 minutes on first side and 3 on second.  Spread with remaining garlic paste and pour remaining marinade over steak.  Let stand for 5 minutes and thinly carve against the grain.  Resist the temptation to eat it all so you’ll have leftovers for salad.

Easy Entertaining

We are having company for dinner tonight – a family whose children go to school with our daughter.  Their 6 year old son is in her class and their daughter is a little older.  I wanted to keep things simple.  We’ll feed the kids chicken tenders and let them watch a movie while we eat.  Here is the menu for the grown ups:

Grilled flank steak, potato gratin and green salad

I made a new marinade for the flank steak

  • 1/4 cup olive oil
  • 2 minced shallots
  • 6 cloves garlic, minced
  • 3 TB rosemary, chopped

Combine all ingredients together.  Poke holes in the flank steak using a fork.  Sprinkle steak with kosher salt.  Rub marinade into steak on both sides and refrigerate until ready to grill.  When ready to grill, wipe off marinade so it doesn’t burn and grill until done.

Potato Gratin

  • 1 clove garlic
  • 2 lbs baking potatoes, peeled and sliced thin (a food processor speeds the process)
  • 1 cup grated Gruyere cheese
  • 1 cup of cream

Preheat oven to 350.  Cut garlic clove in half and rub shallow porcelain dish with garlic.  Spread half of the potatoes in dish.  Top with half of cheese and half of cream.  Spread with remaining potatoes and top with remaining cheese and cream.  Sprinkle with pepper.

Bake 50 – 60 minutes.  Gratin should be golden on top.

We’ll have a simple green salad (after the potatoes, we need something with fewer calories!) and I made the Barefoot Contessa’s Orange poundcake for dessert.

Looking forward to a relaxing evening!

Steak and orange vegetables

After years of using the McCormick Meat Marinade on flank steak (which I still love and is delicious), I have been branching out a little.  I tried the rosemary and red wine marinade a few weeks ago and thought it was excellent so when I saw a Dijon marinade I decided to give it a whirl.  We liked this one also although it was milder than I expected it to be – I think next time I’ll add a little more Dijon and use red wine instead of white.  Here is how I fixed it tonight:

Dijon marinated flank steak

  • 1 flank steak
  • 1/3 cup white wine
  • 1/3 cup olive oil
  • 1/3 cup Dijon mustard
  • 1 minced shallot
  • 2 cloves garlic minced

Stab steak with a fork a number of times to tenderize it.  Whisk together remaining ingredients and marinate steak overnight.  Pour off marinade and grill 5 minutes per side.  Serve with:

Oven roasted vegetables

  • 1 pound carrots, peeled and chopped into approximately 1 inch chunks
  • 1 pound parsnips, peeled and chopped into approximately 1 inch chunks (if you are skeptic and have never had parsnips, take the plunge – they sound weird but they are delicious!)
  • 1 sweet potato, peeled and chopped into approximately 1 inch chunks
  • 1 package chopped butternut squash
  • 2 TB olive oil
  • salt and pepper

Toss all ingredients together in a glass baking pan.  Preheat oven to 425 and roast for 50 – 60 minutes, tossing several times.  They are such a beautiful color.  Leftovers are delicious as is or pureed with chicken stock to make soup!

Planning ahead – flank steak marinade

Tomorrow night’s dinner of grilled flank steak and asparagus will be a snap to put together if you make the marinade today.  This recipe was given to me by one of my customers at work many years ago.

Pacific Rim Glazed Flank Steak

  • 1 flank steak
  • 1 small chopped onion
  • 1/3 cup honey
  • 1/3 cup orange juice
  • 2 tsp rosemary
  • 1 TB sesame oil
  • 1 clove crushed garlic

Combine all marinade ingredients in a jar and shake.

Tomorrow poke flank steak with a fork on both sides to tenderize.  Reserve 1/2 cup of marinade for basting and marinate steak in remaining marinate.  Refrigerate for 30 minutes, turning once.

Remove steak from marinade and grill to desired doneness, basting with reserved marinade.  Carve steak across the grain in thin slices and serve with grilled asparagus.