Ben and I totally perpetuated the Midwestern meat & potatoes stereotype with tonight’s dinner, but for once I couldn’t be prouder of that stereotype because dinner.was.amazing!
Vegetarians, you may not want to go any further…I’ll understand.
Tonight we feasted on marinated, grilled flank steak & twice baked potatoes!
Reader Stacy emailed me a flank steak marinade recipe almost a year ago and I knew the first time I grilled one up, I’d be using it. When I saw flank steak on sale at the store today, I decided today would be that day!
Flank Steak Marinade
Crushed garlic gloves
Crushed red pepper
Agave nectar (or honey)
Ground ginger (or fresh)
Score your steak diagonally in both directions to create “X’s” across the meat. Mix marinade ingredients in a plastic bag, add steak and marinate for 2-6 hours. Grill, let the meat rest for 5 minutes, slice against the grain and serve!
OMG BEST STEAK EVER!!!!!
Stacy’s marinade was absolutely outstanding. The soy sauce was the perfect seasoning, while the garlic and red pepper flakes gave the steak ZIP! After my first bite I wondered why, OH WHY, I had waited this long to grill a flank steak. It was TENDER and JUICY - dare I say more tender and juicy than my sirloin steak from last weekend?!
The secret to cooking something as thin as a flank steak is high heat to sear in the juices, then cooking it for only a few minutes a side. The pictures make the steak look a little more rare than it actually was, but we do like it pink in this household!
Ben threw some rogue asparagus on the grill when he flipped the steaks. No oil, no nothin’ – just a few minutes to char-grilled yumminess.
These twice baked potatoes were $1/tater at the grocery store and were wonderfully creamy & flavorful with a nice cheddar cheese crust.
If being a meat & potatoes woman is wrong, I don’t want to be right.
There, I said it.
Ben and I are heading over to some friends’ house tonight to haaaaang. Should be a good time!
Do you like steak?
I seem to only eat steak in the summertime for whatever reason – although it makes it that much more special when I do have it, I suppose.