Last week, I splurged and bought a 1.5 lb flank steak – the Ninja had a pretty busy, hectic week so I thought a celebratory week’s-end steak dinner would serve as a great way to de-stress.
|Perfection on a plate|
I’d never marinated or cooked a flank steak before but some advice from the BEEFMAN pointed me towards soy-sauce based marinades. After some googling, I had a pretty good idea of how I wanted to proceed and, after some piece mealing of other recipes, came up with the following recipe. I cannot accurately describe the magnitude of tastiness of this steak. Wowza – I even had some of it for breakfast before my 10K on Saturday.
Buzzard’s Best Flank Steak
– 1/2 c. canola oil
– 1/3 c. soy sauce
– 1/4 c. red wine vinegar
– 2 tbsp lemon juice
– 3 tbsp Worcestershire sauce
– 1 tbsp spicy brown mustard
– 1 tbsp minced garlic (more if you like garlic a lot, we do)
– 1/2 tsp black pepper
– 1.5 lb flank steak
Combine all ingredients, except for steak, in a medium mixing bowl.
|Tools for the construction of delicious steak|
Place meat in a shallow dish and pour marinade over the steak, turning steak to thoroughly coat. Cover and refrigerate for 8 hrs. I flipped the steak every hour or so to make sure every surface was getting adequate marination time during the day.
|Look at all that garlic, yum!|
For best flavor, grill on medium heat over charcoal until medium rare (145 degrees F). This should take about 5 minutes on each side, depending on the thickness of the cut. Let rest for 5 minutes before slicing into strips against the grain of the meat.
|Don’t overcook it – medium rare at 145 F|
Flank steak is not a particularly tender cut of beef so cooking to well-done will make it tougher to chew. However, flank steak is one of 29 heart-healthy lean cuts of beef – one three-ounce serving (about the size of a deck of cards) has only 158 calories!
|OMG it was so good – flavorful, juicy and heart-healthy!|
I hope you enjoy this as much as we did – so tasty!
What other easy, delicious beef recipes do you prepare? Please share below – I’d love to try them!
Until next time,
~ Buzzard ~