grilled flank steak

i love to grill in the summer.

and i love my steaks cooked medium rare.

helloooo flank steak.

this is a simply recipes masterpiece. elise can do no wrong.

start by adding 1/3 cup olive oil to a small bowl

then add 1/3 cup soy sauce

now add 1/4 cup honey

2 tbsp red wine vinegar

1/2 teaspoon freshly ground black pepper

and 3 cloves of minced garlic

mix well

now lay your 2lb flank steak on a cutting board and score the surface on both sides

place it in a large ziploc bag and pour the marinade in

seal the bag and squish it around to coat the meat

place it in a shallow dish and marinate at least 2 hours and up to overnight

(i made mine 24hrs in advance)

the next day, coat the steak with a generous sprinkling of coarse salt...

and freshly ground black pepper

place on the grill on high heat and close the lid

flip it after 5 minutes

close the lid and cook another 5 minutes

when the time is up, place on a large sheet of aluminum foil

cover

and let it rest for 10-12 minutes

in the meantime, i grilled some asparagus

after the steak has rested, slice thinly and at an angle (for wide slices of meat)

serve with a vegetable of your choice, and some roasted or skillet potatoes

are a few of the center pieces too rare for you?  no problem.

save them for tomorrow morning and fry them up after you cook your eggs

steak and eggs for breakfast!

grilled flank steak.

ingredients

1/3 cup olive oil

1/3 cup soy sauce

1/4 cup honey

2 tbsp red wine vinegar

1/2 teaspoon freshly ground black pepper

3 cloves of garlic, minced

2lb flank steak

coarse salt

freshly ground pepper

method

mix marinade ingredients in a small bowl.

score each side of the steak with 1/4 inch deep knife cuts, 1 inch apart

add steak to a large ziploc and add marinade.  seal and toss to make sure steak is coated.

place in a shallow dish and refrigerate for at least 2 hours or up to 24 hours.

remove steak to a cutting board and sprinkle generously with coarse salt and freshly ground pepper (this will form a savory crust)

grill on high heat, cover closed, for 5 minutes on each side.

cover with foil and let rest 10-12 minutes before slicing.

slice thinly at an angle, against the grain.

goes great with grilled asparagus and roasted or skillet potatoes (or for a lighter summer taste, potato salad)