Tag Archives: flank steak

Marinated Flank Steak and Salad

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I hope everyone is doing well! It looks like this pandemic BS is going to continue on for the foreseeable future. I am still working from home and I am quite content with that except I don’t get to see my working teammates or my walking buddies and I really miss them and catching up with what’s going on in their lives.

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Stir Fry Sauce – Marinade

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A few weeks ago I shared with you a stir fry sauce recipe.  If you made it you probably have quite a bit of it left over in your fridge.  I finished using mine up this last week. And I will be making more if it. I of made stir fry with it, I also marinated some boneless skinless chicken thighs and cooked them on the grill. The other day I marinated a couple of flank steaks in it overnight and then grilled them outside and they were simply divine.

So if you haven’t made the stir fry sauce, what are you waiting for

Stir Fry - Marinade Sauce

dclarkabal
Print Recipe Pin Recipe
Prep Time 5 mins

Ingredients
  

  • 1 cup chicken stock
  • 1 cup soy sauce
  • 1 cup oyster sauce
  • 2 teaspoon sugar

Instructions
 

  • combine all ingredients in a medium bowl and whisk until the sugar dissolves

A simple light meal for us is usually a steak and salad. It’s easy, quick and very satisfying. I added some orange supreme – simply orange slices without the pith and the membranes. When you bite into a salad you want the citrus to be smooth and membrane free. Pick your greens, add some nuts or seeds; I added marcona almonds and a some oranges and it makes for a really nice dinner you can have on the table in less than 30 minutes. Please note that I would marinate my steak over night or at least for a couple of hours so the flavors get all through your steak. So the 30 minuets does not include that.

You can use your favorite dressing on hand or make this easy vinaigrette that paired nicely with my marinated steak.
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Easy and Tasty Vinaigrette

Asian Vinaigrette

dclarkabal
Print Recipe Pin Recipe
Prep Time 5 mins

Ingredients
  

  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1/2 cup canola or olive oil
  • 2 teaspoons sugar
  • 1/8 teaspoon ground ginger
  • 1 small garlic clove minced

Instructions
 

  • combine in a small jar all the ingredients, cover and shake or use a whisk

Stay healthy and safe, stay well, stay positive, play nice!

Grilled Skirt or Flank Steak

It has been a crazy week and I haven’t made anything new to share so I thought I would bring back an oldie but a goody.  I have made this several times and it is always a crowd pleaser.  I hope if you haven’t made this recipe yet, it’s time – maybe for the fourth of July bbq?

If you haven’t ever purchase or tried a skirt or flank steak I really think you ought to check them out. I know they look pretty funky and not very appealing to the eye being all rolled up. And they are not as wildly available in stores as all the other yummy looking steaks; but if you do come across one or both of them give them a chance. They are fairly inexpensive, burn up fast and seasoning them is pretty endless.

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Sometimes you can find them in a cryovac bag which is even better. I can’t tell you how many times I wish I had taken something out of the freezer for dinner. When I see any of them I tend to throw one or more in my cart they are great to have on hand and I like that I can get to it when I want versus having to cook up whatever I wasn’t able to get to and is going to spoil. Life happens and plans change all the time in my crazy world.

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There are a few tricks to these types of meat though. They are pretty fibrous and they really need to be seasoned well and they are best served medium rare and thin sliced. You also need to let them rest, but every meat is better if you give them time to rest to let the juice stay inside the meat instead of all over your cutting board. Once they have rested; slice them thin at an angle and against the grain for a tender bite. If you slice with the grain you will definitely know it as your jaw will be getting an incredible work out; and I fear you will never buy another one.

Dry Rub – enough for 2 or more Steaks

½ cup sweet Paprika
4 tsp garlic powder
1 tbsp kosher salt
2 ½ tsp onion powder
2 tsp chili powder
¼ – ½ cup peanut oil
2 lb Skirt Steak
Kosher salt
Fresh cracked black pepper
1-2 limes

Preheat grill to 450-500’ – cook meat about 2-3 minutes per side

Whisk the first 5 ingredients together; rub steak with peanut oil, sprinkle steak with salt and pepper and 4+/- tsp of rub on both sides; place on hot grill turning once. Remove from heat; squeeze fresh lime over meat, let rest for 3-5 minutes. Slice meat diagonally against the grain.

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Marinade – enough for 1 Steak

1½ cup soy sauce
1/3 cup sugar
1/3 cup rice wine vinegar
1/3 cup chopped onion
¼ cup chopped scallions
½ cup peeled chopped pear
1½ tbs sesame oil
1½ tbs grated orange zest
2 ½ tbs chopped fresh ginger
8-10 cloves garlic
2 lb Flank Steak

Place first 10 ingredients in a blender. Blend into a smooth sauce. Pour the sauce into a heavy duty Ziploc bag; add steak and marinate for up to 24 hours in the fridge.

Preheat grill 450-500’ brush grill with oil; place steak on hot grill 2-3 minutes per side turning once. Remove steak to a platter, cover with foil and let rest 3-5 minutes before serving. Slice meat diagonally against the grain.

Marinated skirt or flank steak

I am going to start this by asking you to make this!!! Demanding is a little harsh but damn this is amazing even cold the next day! Just saying as a Mom that if my kids wanted to make this for me next weekend for Mothers day it would be a good day!!!!
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A couple of weekends ago  it was finally gorgeous out – a little chilly and windy but at least the sun was shining and it wasn’t snowing! Though I still have some snow on the ground in certain areas around the house; It was definitely time to start bringing out the patio furniture and starting up the grill. That was after we removed a mouse nest that was in the grill; disgusting;  so I vacuumed, washed and burned off any mice remnants YUCK! 700’F for 10 minutes ought to do the trick.
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Let’s just say that I was happy no one was taping me, I lifted the cover, my dog freaked out and chased, I screamed and my daughter laughed it was quite the ordeal. One of the stupid little rodents wanted back in while I was out there cooking. I told him to get out of here or I was letting the dog back out. My dog has a little cat in him in that he has caught mice before but no thank you!
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While my daughter and I brought all the furniture out on Sunday my guys went to Killington, VT skiing. Apparently they are not done with winter but we certainly are. Earlier in the day I cooked up some eggs and decided to make some potato salad. I had a skirt steak I needed to cook up so dinner was already planned while enjoying my morning tea. I got my skirt steak out onto the counter and went to my computer; before I opened it I actually thought that was ridiculous; why do I need to look up a marinade recipe, I know what I have on hand and what flavors we like. As long as I had the 3 components (acid, oil, spices) needed to marinate my steak I can add whatever other flavors we like.
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My marinade consisted of lemon (acid), olive oil (oil), soy sauce, garlic, shallots, salt and pepper (spices).  I marinated it around 4-5 hours and WOW was it awesome. I unfortunately didn’t take any pictures to share so I made it again during the following week – you’re welcome 🙂
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Flank or Skirt Steak
soy sauce
olive oil
shallots – sliced thin
garlic – miced
lemon – sliced
Kosher salt
fresh cracked black pepper
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flatten out the steak and score; make a few this slices; against the grain. In a ziploc bag add the rest of the ingredients.  Really no need to measure but for my friends who “need” measurements I will guesstimate.  1/2 cup soy sauce, 1/4 cup olive oil, 1 large or 2-3 small shallots, 2 cloves of garlic, 3-4 slices of lemon, tablespoon kosher salt, 1 teaspoon fresh cracked black pepper.  Marinate 4-8 hours.
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Best if cooked on a grill – I used my propane grill and cooked on each side for about 5-6 minutes for medium rare – please do not over cook – you won’t enjoy it! Let it rest for 10 minutes or longer if you can wait.  Slice against the grain and enjoy!

Steak and Arugula Salad

Another typical weekend here in New England – yesterday was sunny gorgeous and 80ish today it is rainy, dreary and 63 degrees. I definitely think; well actually I know that the weather inspires what I feel like making and eating. Last night light and simple, today I am thinking of making soup; crazy right?

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We planted our gardens last weekend, I cannot wait for things to start growing and producing, I am dying for some fresh from the garden tomatoes. The last few years we have planted sunburst and cherry tomatoes; they are super sweet and so flavorful they will continue to be on my growing list. They barely make it into the house before you have to pop a handful in your mouth; my mouth is watering as I write.

The last few years I kept a journal of what worked in the garden and what didn’t. I got a chuckle out of one of my notes “no zucchini – unacceptable” I have had terrible trouble with squash bugs. I still haven’t solved it but I am determined to win the war.

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Last night I wanted something quick, light but filling for dinner last night. One of my husband’s clients gave him a bag full of arugula & mixed greens from her garden; guess she planted a lot earlier than we did. I had a flank steak on hand; BTW it is a great thing to have a skirt or flank steak in the fridge or freezer. They cook up fast, take marinade well or keep it simple with salt and pepper plus they are always tasty a very versatile. The cryovac ones will last longer in the fridge so you cook it when you want it, not when it has to be cooked.

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I made a simple dressing for the greens grilled up the steak and voila instant dinner; light and delicious.

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Flank Steak seasoned on both sides with olive oil, kosher salt and freshly cracked black pepper. Start the grill; while it is heating up make the dressing

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Simple dressing

½ cup extra virgin olive oil
¼ cup lemon juice, fresh squeezed is best
½ tsp dijon mustard
1 tsp kosher salt
½ tsp black pepper

Fresh parmigiano reggiano for shaving

Grill the steak for about 3-4 minutes on each side

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While steak is resting for 5 minutes; dress the arugula and pour yourself a glass of wine of your choice.

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Slice the steak very thin against the grain and lay slices on top of the salad shave a few pieces of good quality parmigiano reggiano cheese and If possible serve alfresco

Grilled Skirt & Flank Steak

If you haven’t ever purchase or tried a skirt or flank steak I really think you ought to check them out. I know they look pretty funky and not very appealing to the eye being all rolled up. And they are not as wildly available in stores as all the other yummy looking steaks; but if you do come across one or both of them give them a chance. They are fairly inexpensive, burn up fast and seasoning them is pretty endless.

tomato soup 027

Sometimes you can find them in a cryovac bag which is even better. I can’t tell you how many times I wish I had taken something out of the freezer for dinner. When I see any of them I tend to throw one or more in my cart they are great to have on hand and I like that I can get to it when I want versus having to cook up whatever I wasn’t able to get to and is going to spoil. Life happens and plans change all the time in my crazy world.

If you do have time to plan a dinner ahead it is a perfect time to make a marinade so it can soak up all the yumminess and then you can burn it up the next night. If you decide last minute to make it tonight it is very easy to throw together a quick dry rub and burn it up now. Either way I don’t think you will be disappointed. Serve with a side salad or your one or more of favorite sides.

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There are a few tricks to these types of meat though. They are pretty fibrous and they really need to be seasoned well and they are best served medium rare and thin sliced. You also need to let them rest, but every meat is better if you give them time to rest to let the juice stay inside the meat instead of all over your cutting board. Once they have rested; slice them thin at an angle and against the grain for a tender bite. If you slice with the grain you will definitely know it as your jaw will be getting an incredible work out; and I fear you will never buy another one.

Dry Rub – enough for 2 or more Steaks

½ cup sweet Paprika

4 tsp garlic powder

1 tbsp kosher salt

2 ½ tsp onion powder

2 tsp chili powder

¼ – ½ cup peanut oil

2 lb Skirt Steak

Kosher salt

Fresh cracked black pepper

1-2 limes

Preheat grill to 450-500’ – cook meat about 2-3 minutes per side

Whisk the first 5 ingredients together; rub steak with peanut oil, sprinkle steak with salt and pepper and 4+/- tsp of rub on both sides; place on hot grill turning once. Remove from heat; squeeze fresh lime over meat, let rest for 3-5 minutes. Slice meat diagonally against the grain.

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Marinade – enough for 1 Steak

1½ cup soy sauce

1/3 cup sugar

1/3 cup rice wine vinegar

1/3 cup chopped onion

¼ cup chopped scallions

½ cup peeled chopped pear

1½ tbs sesame oil

1½ tbs grated orange zest

2 ½ tbs chopped fresh ginger

8-10 cloves garlic

2 lb Flank Steak

Place first 10 ingredients in a blender. Blend into a smooth sauce. Pour the sauce into a heavy duty Ziploc bag; add steak and marinate for up to 24 hours in the fridge.

Preheat grill 450-500’ brush grill with oil; place steak on hot grill 2-3 minutes per side turning once. Remove steak to a platter, cover with foil and let rest 3-5 minutes before serving. Slice meat diagonally against the grain.

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