The second recipe that I posted on this blog back in October ( it’s found in the Archives on the right side of this page) was for Whole Beef Tenderloin, which I had gotten years ago from my friend Joan. What I wrote at that time was that Joan had given me a second recipe that day that I had never made. Well, the beef tenderloin is such an awesome recipe, I thought I really should try her grilled flank steak. I think I had not made it before because I have never made a flank steak, nor did I ever eat it growing up. I didn’t know what I was missing! Since I had never made one, I called Joan and reviewed the directions with her and I am happy I did. First of all, it was nice catching up a bit. Second, since I had written down slice at an angle, marinate, and grill I thought I had written it down wrong. I was going to marinate, grill and slice. However, Joan confirmed that I had written it down correctly. Joan explained she cuts a three pound steak into one or one and a half inch slices before marinating so the flavor reaches more of the meat. The steak I had purchased for Bill and I was just one and a half pounds so I sliced it against the grain diagonally into one inch slices. Not only did we have a great dinner, we had a few slices for leftovers too! The flavor was wonderful both hot off the grill as well as cold on top of my salad the next day. Thanks again Joan!
In our back yard I have a patch of rhubarb which really needs picking. I also have family members from out of town coming to stay with us this weekend. Sooo they will be treated to one or two of the several recipes I have for using rhubarb. All of the recipes are so good, it’s hard to decide which ones to make. They are all from special people who were close to me at different points in my life. So next week’s post will be one of those rhubarb recipes.
Now, here are the flank steak pictures and recipe…
- 1 can beef consomme
- ⅓ cup soy sauce
- 1 Tablespoon minced garlic
- 5 green onions, sliced on the diagonal into ¼ inch pieces
- 1 Tablespoon seasoning salt
- 2 Tablespoons lime juice
- 2 Tablespoons brown sugar
- Flank steak
- Mix all ingredients (except the steak) in a 9X13 glass dish
- Slice the flank steak on the diagonal into 1 or 1 and ½ inch slices
- Place steak into the marinade, cover and refrigerate at least 6-8 hours
- To serve, preheat gas grill to hi (or prepare coals)
- Lower to med-hi and place strips on grate
- Cover grill and time 4 minutes
- Turn slices and grill another 4 minutes for medium doneness
The grill time was based on this flank steak being 1 inch thick, so you may want to adjust accordingly.