Flank steak was a new discovery for me when I moved to Alberta. Yes I’ve had my fair share of steak, was my father’s favourite meal growing up, but I never went to the store and bought myself a steak, or even a lot of beef to cook, when I was single. I ate out a lot! Then I met my steak and potatoes loving husband and beef in it’s entirety re-entered my existence.
When we started experimenting with flank steak it was simply put it in the slowcooker, or slapped onto the grill for Fajitas. Recently I came across a rather easy looking recipe for a simple marinated grilled flank steak. We forged ahead and made this recipe about a month ago. Last weekend we made it again. Very tasty and it pairs nicely with any sort of grilled potato or vegetable. Any oil and vinegar dressing you enjoy will work in this recipe. You can even save some of the marinade before you add it to the steak and mix it in with your grilled veggies or potatoes to enhance their flavour.
Quick, simple and a show stopper. Other ways to enjoy this steak is to get it ready, toss into cooler or refrigerator and take camping. Or slice it up thin and add it to a green salad. A chimichurri sauce or herb infused butter would be a nice accompaniment. Finally make Fajita’s or Tacos with it.
- 1/2 cup Italian dressing or your favourite oil & vinegar based dressing
- 2 tbsp soy sauce
- 1 beef flank steak
- 1/4 tsp Pepper
- Mix dressing, soy sauce and pepper in a seal-able plastic bag. Add steak and squishy to penetrate steak. Let sit in refrigerator for as long as you can (minimum 30 minutes).
- Remove bag from refrigerator and let stand at room temperature 20-30 minutes. Take steak out, pat dry slightly, discard marinade and grill approximately 4-5 minutes per side. Remove and let rest before carving into thin strips.