Tasty Tuesday – Friendly Flank Steak

27 Nov

Why is this steak is friendly, you might ask? Because the recipe originated from a friend who is a fantastic cook, and I get a lot of my recipes from her. Also, flank steak is a less expensive cut of meat, so you can feed a crowd without emptying your wallet. Plus this steak is super delicious, and will put you in a very friendly mood.

1 flank steak

1/4 cup soy sauce

1/4 cup white vinegar

1/4 cup olive oil

parsley, minced garlic and pepper

Mix soy sauce, vinegar &  olive oil. Pour over flank steak. Insert pieces of minced garlic between openings in steak (you can make your own with a knife, but meat will have some natural openings), then sprinkle with parsley and pepper. Cover with plastic wrap — I often just put the whole thing in a large zip-lock freezer bag, sealing it tight — and refrigerate for 4 hours or overnight. Grill or roast in oven at 350 for approximately 15 minutes per side, or until nicely browned on the outside and still pink in the middle. Overcooking flank steak will make it tougher. Slice steak against the grain, into very thin slices. Serve with a salad and rice.

Please drop by my fellow Tasty Tuesday authors who are changing the world one word and recipe at a time:

Thai Coconut Curry Pumpkin Soup by P.G. Forte 

My Favorite Vegetable by Selena Robins

Chicken Turkey Tetrazzini by Renee Wildes

Holiday Tequila Sweet Potatoes by Moira Keith

5 Responses to “Tasty Tuesday – Friendly Flank Steak”

  1. PG Forte November 27, 2012 at 3:43 pm #

    Mmm. sounds good! Although, “pink in the middle” is waaaay overdone, in my book. Just sayin’ 🙂

    • nancyelauzon November 27, 2012 at 9:24 pm #

      LOL, I know, a lot of people like it ‘red’ in the middle. What ever floats your boat 😉

  2. Lafemmeroar November 28, 2012 at 11:55 am #

    I don’t eat steak anymore, but meat lovers would love this simple recipe! Tweeting it now 🙂

    • nancyelauzon November 29, 2012 at 8:53 am #

      Thanks, fellow Crazy Chick! Yeah, I can’t supply a vegetarian option, I just don’t think tofu would cut it.

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