Last weekend the forecast was for beautiful weather and so I picked up a Flank Steak with the intention of a good grilling. Along with it I got a portobello mushroom, an eggplant, a red pepper and a zucchini plus a bag of romaine. The plan? Grill the veggies and add them to a salad along with the meat grilled on the side. A perfect and simple dinner.
It wasn’t actually that warm out but it was clear and we got the opportunity to sit outside with a beer and grill virtually our whole dinner. A bald eagle flew about 30 feet over us in the middle of dinner.
I wanted to try a new marinade for Flank Steak – mostly just because I like trying new things. So I used a variation on Pioneer Woman’s Flank Steak marinade and it was absolutely excellent. When I first prepared the marinade I reserved some and brushed the vegges with it as I grilled them. Delish! J even asked about it and said he needs to remember it.
1/2 cup soy sauce
1/4 cup sherry
2 tablespoons minced ginger
2 tablespoons minced garlic
3 dried red pepper, crushed
2 tablespoons sesame oil
Korean Flank Steak
Flank Steak with Red Wine Sauce.