The Best Flank Steak Marinade and a Shortcut

David and I have discovered that we both love flank steak, so I've been experimenting with different marinades in order to find the best one. We tried one marinade with honey, which was really quite good. Then, we tried a couple that really weren't anything special, which is why they never made it to this blog. But the other night, I found The Pioneer Woman's flank steak marinade. I knew I'd probably found my answer to the best flank steak marinade. For the one or two of you left in the country who aren't familiar with The Pioneer Woman, let me fill you in. She's one hilarious lady (whose real name is Ree) living her dream life on a cattle ranch in Oklahoma. She's got one handsome husband (Marlboro Man), four super-cute kiddos, and the laziest basset hound in the universe. Her website is updated daily with her regular musings on country life, what she's been cooking, helpful hints around the house, and updates on her adventures home-schooling her kids. She recently published a cookbook and has been on a whirlwind book tour, which sadly, isn't stopping anywhere in Kentucky. Anyway, I've tried several of her recipes, and they've all been really good. This one was really good.
You know what I love most about Ree's style of cooking? She does everything you're not "supposed" to do. She rinses her mushrooms! And her chicken! She uses "cooking sherry" instead of table wine! But her food is delicious. She likes to make "fancy" recipes now and again, but the bulk of her cooking is done for her husband and kids, who like simple, good food! And who doesn't? Anyway, here's the recipe for the most delicious flank steak I've ever put in my mouth.

The Pioneer Woman's Flank Steak

Ree Drummond

1/2 cup soy sauce

1/2 cup cooking sherry

3 Tbs. honey

2 Tbs. sesame oil

2 heaping Tbs. minced ginger

3-5 cloves minced garlic

1/2 tsp. crushed red pepper flake

1 whole flank steak

Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with the marinade. Refrigerate for at least 3-6 hours.

Now, for the shortcut I promised you. The night we had the flank steak, I had to work late. But I really wanted a baked sweet potato with my meal. Instead of putting my sweet potato (and David's regular potato) in the oven to bake for an hour when I got home (which would have resulted in a very late supper), I stuck it in my crock pot on low before I left for work! It was perfect! The sweet potato and regular potato were absolutely wonderful with our flank steak and green beans. I can't take credit for this stroke of genius, though. I overheard my friend Leslie telling someone that she cooked baked potatoes in the crockpot sometimes. So I stole her idea, and I'm so thankful for her wonderful suggestion! It makes for a quick, easy side dish that's ready whenever you are!

Beef and Pepper Stir-Fry

A couple of weeks ago, I got my newest copy of Good Housekeeping. I hadn't really had an opportunity to sit down and read it until this past weekend, but as soon as I got it, I flipped through it and noticed the recipe for Beef and Pepper Stir-Fry. I marked it and made note on my grocery list the few ingredients I'd need.
I made the stir-fry dish tonight, and it was delicious! As a bonus, it was healthy, easy to prepare, and quick! That's a dish that meets my "weeknight supper" criteria perfectly! Please excuse my pictures...we've got a storm brewin' here in Kentucky and my natural light is gone.

Beef and Pepper Stir Fry

Good Housekeeping

1 lb. flank steak, cut lengthwise in half and very thinly sliced

4 Tbs. lower-sodium teriyaki sauce

4 green onions

1 c. instant brown rice (I used regular, long-cooking)

3 tsp. canola oil (I used olive)

1 clove garlic, finely chopped (I used 2 and pressed it)

1/4 tsp. crushed red pepper

2 red peppers, thinly sliced

In a small bowl, toss beef with 1 tablespoon teriyaki sauce.

Thinly slice dark green tops from green onions and reserve for garnish; cut remaining white and light green parts into 1-inch pieces. Cook rice as label suggests.

In 12-inch skillet, heat 2 teaspoons oil on medium-high heat until hot. Add garlic and crushed red pepper; cook 1 minute. Add green onion pieces, red pepper slices, and 2 tablespoons water; cook 4 to 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl. Keep warm.

In same skillet, heat remaining teaspoon oil until hot. Add half of beef; cook 1 minute or until beef just loses its pink color throughout, stirring. Transfer to bowl with peppers; keep warm. Repeat with remaining beef.

Add remaining 3 tablespoons teriyaki sauce to skillet; cook 30 seconds, stirring. Add to beef and vegetable mixture; stir to combine. Serve stir-fry over rice. Garnish with reserved green onions.

Thrifty Thursday: Make Your Own Marinade

Sometimes, I get a food idea in my head, and I can't get it out until I make it. This week, it was flank steak with a honey-lime marinade. When I went on my weekly grocery shopping excursion, I picked up a 1 1/2 lb flank steak and three limes. I didn't really know how to put together the marinade, but I didn't care. I have the Internet, so I can find anything! As I was looking around on the Internet, I saw a recipe for honey-lime chicken enchiladas that sounds delicious, so that's firmly lodged in my brain for next week. But what to do with this flank steak now? I needed a new idea for marinade, because I don't want honey-lime anything two weeks in a row.
As I wandered the Internet, I stumbled onto Simply Recipes, where I found this delicious marinade. It does include honey, but no limes. I had everything on hand to make the marinade, and the recipe promised a tender flank steak. Count me in!

I want you to look at all that juicy goodness! Flank steak can be pretty tough if you cook it to the well-done stage. David is the grillmaster of the house, but I warned him that this marinated beauty would only cook three minutes per side. He was skeptical. I think he was afraid that I was trying to kill him. His life insurance policy has been approved, you know. But like a good little husband, he obliged and brought the steak in at the appointed time (6 minutes total grill time). I let it rest for about 10 minutes (key for juicy meat), then cut the steak across the grain (another key to tender flank steak).

Doesn't it look absolutely delicious? It was. For sure. Last night, we had the flank steak with veggies and a salad. Tonight, we had the flank steak on top of salad. Delicious again. This recipe is definitely a keeper. Buy you a big ol' flank steak this weekend and treat yourself. It's really a quick, easy, and healthy dinner.

Why is this thrifty, you ask? For a couple of reasons...flank steak is a pretty reasonable cut of beef in and of itself. But it's the marinade that was the thriftiest, I thought. The ingredients are all things that I'd think most people have on hand, and I'd say that it cost pennies to prepare. Store-bought marinades aren't nearly as flavorful, I don't think, and they cost quite a bit. I've seen off-brand marinades on sale for a couple of bucks, but I'd rather have this any day of the week!

Grilled Marinated Flank Steak

Simply Recipes

1/3 cup olive oil

2 cloves garlic, minced

2 Tablespoon. red wine vinegar

1/3 cup soy sauce

1/4 cup honey

1/2 teaspoon freshly ground back pepper

2 lbs. flank steak

kosher salt

Score the surface of the steak with 1/4-inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinade for at least two hours and up to overnight.

Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.

Take the steak out of the marinade bag and sprinkle generously on all sides with kosher salt and freshly ground black pepper (I forgot this step). The salt and pepper will help form a savory crust on the steak. Place the steak on the hot grill. If you're using a gas grill, cover the grill. Grill for 4-6 minutes on each side (we grilled for 3, because our flank steak wasn't quite 2 lbs.). Halfway through grilling on each side, turn the steak 90 degrees, so you get more grill marks.

Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.

Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide. This would be great with horseradish sauce.