Grilled Flank Steak

grilled flank stead

Dinner | May 10, 2016 | By

We’re into Week #2 of Same Ingredients/Different Results. I’m not sure how a week passed already but the calendar says it has. This week we’re going Beef. . .All Beef and if your husband is like mine, a card-carrying carnivore who craves animal protein in every meal, Grilled Flank Steak will make you look like a super-hero. 

grilled flank steak

The whole idea behind Same Ingredients/Different Results is to stop wasting food, which I have been guilty of probably even more than I realize. We had a beautiful Golden Retriever who benefited greatly from and never complained about my over-cooking compulsion. Yes (head hanging in shame) our beloved pet third child in the family was a table scrap dog. We sadly lost her last summer at the age of 11 1/2 ~ much too young. I still miss her every day. She was so much fun ~ always bringing her ball over to play. Lately I’ve been having dog pangs, even though I swore she’d be our last. Do you have a pet and who cares for your pet child when you go on vacation?

grilled flank steak

Returning to topic, when I realized I was discovering way too many bowls of unrecognizable mystery food with serious growth on top in my refrigerator, I knew it was time to take on the Food Waste Challenge, so today we’re having this juicy, tender marinated Grilled Flank Steak with Panzanella Salad and for our “leftover” meal on Thursday, a Cheesesteak Sandwich you’ve been waiting your entire life to eat. Seriously. It’s that good.

Whenever I make this Panzanella Salad, I’m reminded that I’m still waiting for an invitation to Ina Garten’s (otherwise known as the Barefoot Contessa) gorgeous home in the Hamptons for lunch or dinner. . .and for the record, Ina if you’d like me to stay the weekend, my bag is already packed. I don’t know Ina. We’ve never met. I just know we’d be good friends. I did meet the Pioneer Woman though last fall at a food conference. She’s even more beautiful than she is on TV. The chopping involved for Ina’s Panzanella Salad can be a bit labor intensive, but it’s well worth it: toasted cubed French bread, crunchy cucumber and bell peppers, tomatoes, salty little capers and the most delicious tangy vinaigrette dressing. 

 The marinated Grilled Flank Steak is not only super easy to make but cooks really quickly, too. I like to marinate it overnight to give it the most flavor. The fact that grilling almost completely eliminates cleanup is an added bonus and now that we’re enjoying some warm temps we’ll be eating outside more where the food, for some reason always tastes better. 

 Two things before I forget: 

  1. Before you start cubing the bread for the Panzanella Salad, cut a few slices for the Cheesesteak Sandwiches we’ll make on Thursday. I bagged my slices and put them in the freezer for now.
  2. After you slice the steak, set some of the meat aside for the sandwiches. Trust me on this one. This Grilled Flank Steak is so good it’s easy to get carried away eating it.

grilled flank steak

Whisk the ingredients for the Grilled Flank Steak together then pour it into a large ziplock bag.

  • 1/3 cup olive oil
  • 2 – tablespoons of honey
  • 1/4 cup of soy sauce
  • 1/4 cup of balsamic vinegar
  • 1 – tablespoon of black pepper
  • 2 cloves of garlic, whole

Add the flank steak to the bag and refrigerate at least several hours or up to overnight (preferred). 

Preheat the grill to medium-high. Discard the marinade and season the steak with salt and pepper. Place the steak on the grill and cook 4-5 minutes  per side which will give you a medium-rare flank steak. If you’re someone who prefers steak well-done, this isn’t the steak for you.

grilled flank steak

 Take the steak off the grill and let it rest 5 minutes before cutting it against the grain.

~~~

panzanella salad

Of course, you can enjoy other sides with this Grilled Flank Steak, but if you haven’t tried Panzanella, check it out. 

Grilled Flank Steak
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Ingredients
  1. 1 1/2 - 2 pound flank steak
  2. 1/3 cup of olive oil
  3. 1/4 cup of soy sauce
  4. 1/4 cup of balsamic vinegar
  5. 2 - tablespoons of honey
  6. 1 - tablespoon of black pepper
  7. 2 - cloves of garlic, whole
Instructions
  1. Whisk the olive oil, soy sauce, balsamic vinegar, honey, pepper and garlic together, creating the marinade.
  2. Add the marinade to a large ziplock bag, along with the flank steak.
  3. Refrigerate for several hours or up to over night, turning occasionally.
  4. Discard the marinade, then let the steak sit at room temp for 30 minutes before grilling.
  5. Preheat the grill to medium/medium high heat and grill 4-5 minutes per side for medium-rare.
  6. Allow the steak to rest 5 minutes before cutting thin slices against the grain.
Notes
  1. Click the link in the profile for Ina Garten's Panzella Salad.
http://www.agoudalife.com/

Comments

  1. Leave a Reply

    Mary
    May 11, 2016

    What a great meal idea! That steak looks so darn good, and I love all the ingredients for the salad. Yummy!!! Pinned. Thanks for sharing. Can’t wait for Thursday’s recipe!

    • Leave a Reply

      Bernie
      May 12, 2016

      Hi Mary! The second recipe is up and I hope you’ll like it as much as the first. So happy it’s finally grilling season! πŸ™‚ Have a great weekend!!

  2. Leave a Reply

    JD - altamontefamily.com
    May 11, 2016

    Love your Stop Wasting Food challenge and same ingredients, different results! We’ll be waiting for that Cheesesteak Sandwich!!! So sorry about your Golden Retriever πŸ™ We used to have a bunny who ate all of our scraps like carrot tops and all. I always feel bad about dumping good food that’s gone to waste AND dumping good carrot tops and other veggie scraps since we no longer have a pet rabbit.

    Anyway, thanks always for the food inspiration and for teaching us how to think ahead and how we’re going to make–and prepare for–leftover food. Such great tips!

    JD – altamontefamily.com

    • Leave a Reply

      Bernie
      May 12, 2016

      Hi JD – thanks so much ~ glad you’re enjoying the new series! The Steak Sandwich Recipe is up now πŸ™‚ Pets sure do become a big part of our families. I’ve never had a rabbit, but I’m thinking they’d be every bit as much fun and cuddly as a dog. Thank YOU for following along and your kind words. Have a great weekend!

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