We went over to one of our friends’ home the other night for dinner. We brought the meat and salad and they supplied side and dessert (oh my gosh it was the most delicious strawberry shortcake. A true favorite of mine!)
I got this recipe from a girl I went to Elementary and Junior High School with. Funny story, Alysun was super intimidating to me. She is gorgeous and everyone loved her. Who wouldn’t be intimidated? Needless to say I stayed my distance. Not to mention she could have totally taken me in a fight. She still totally could. 😉 Fast forward 5,000 years and we became friends on facebook. Oh, good ol’ facebook. I “friended” her thinking that the past was the past and guess what? We are actual friends now. I totally love hearing about the things going on in her life and I tell her about mine.
Anyway, Alysun gave me this recipe and oh my sweet deliciousness!!! It’s hands down our new favorite way to cook flank steak. And I’m not just saying that so she’ll like me either 😉 Gosh, who wouldn’t like me now? I’m just so stinkin’ fun! 🙂
Truly though, if there is one meat recipe you try from me this weekend make it this one. You will love both of us forever. Well, I guess mostly A. cause it’s her recipe. But, whatev’.
What Is Another Name For Flank Steak?
Some butchers sell flank steak under the name “London Broil,” while others use that term for cuts from the round.
Is Flank Steak Tender?
Flank steak has a lot of fibers running through it, and it is a fairly lean cut of meat.
It has an intense beefy flavor, but it can be a little tough.
It should be thinly sliced and cut against the grain.
This will give it maximum tenderness.
- 2 lbs Flank Steak
- 1/2 cup of soy sauce
- 1/3 cup of vegetable oil
- 2 tablespoons of dark brown sugar
- 1/4 cup of Worcestershire sauce
- 4 medium cloves of garlic minced
- 2 tablespoons of minced fresh chives
- 1 1/2 teaspoons of ground pepper
- 2 teaspoons of balsamic vinegar
- Mix all ingredients together in a ziploc or a large dish.
- Add the flank steak and marinate (covered) in the fridge overnight or at least all day.
- Grill over medium high until the meat is cooked to medium.