Flank Steak

Biz posted a flank steak a few days ago and the picture of the juicy strips of meat kept haunting me! I had to make it!!

I remembered Pioneer Woman (who is going to be in Skokie on November 19th) also has a flank steak recipe, so went to see how she did hers.

I threw caution to the wind, however, and came up with my own marinade. Into the ziploc bag went:

4 large cloves of garlic, minced
1 shallot, thinly sliced
~2 Tbsp soy sauce
~2 Tbsp Worchestershire sauce
~2 Tbsp brown sugar
~2 Tbsp olive oil
~2 Tbsp water
black pepper
paprika

I rinsed off the meat and put it in the bag and squished until everything was coated, then pressed out the air and sealed it. It marinated in the fridge for about 6 hours.

I heated my griddle pan over two of my burners and rubbed it down with some butter before I threw the meat on.

I let it sit 2-3 minutes, rotated 90°, flipped and then did the same on the other side.

It got some great color, I was impressed!

I let it rest on the cutting board for a few minutes while the roasted cabbage with cheese sauce finished in the oven.

Then, Johnny sliced it against the grain for us.

Mmm, it was a wonderful medium rare. Nice and juicy and flavorful!


I served it with Ree's controversial dipping sauce - the marinade boiled into a thick, delicious sauce. It was savory sweet and I think it complimented the meat beautifully. I don't have an issue with this practice, I find the reasoning behind it being a health hazard a little flimsy.

The marinade is on the outside of the meat when you place that on the grill, is it not? Why is that marinade ok to eat, but the rest of it is somehow "contaminated," even if boiled for 15 minutes?

Let me be clear by saying I would not save and re-use marinade (which is icky and potentially deadly!) Ultimately you can cook (or not cook!) things to your preference and what makes you comfortable, so I chose to make the sauce and I don't regret it, and neither do my tastebuds!


This was my first time cooking flank steak! There are so many exciting ingredients out there that I see on TV, in the store, and on other's blogs. I've had fun introducing new ingredients to my repertoire and think it'll be cool to tackle new ingredients as a challenge to myself!

What are some ingredients you have personally never cooked with before?

Some of mine are artichoke, celery root, grape leaves, and polenta.

I'll compile a list of some ingredients after I hear back from you guys! I think it will be fun and inspiring to tackle the list and welcome you to join me if you also want to try out a new ingredient!