Flank steak is often overlooked, mostly because I think people don’t know what to do with it. It’s not only an inexpensive cut of meat, it’s thin so it cooks quickly (perfect for weeknight dinners) and is versatile. I marinate it on a Sunday after I’ve done my grocery shopping for the week. I grill it on Monday and serve it with veggies and couscous or quinoa. But the best is all the ways I can reinvent it throughout the week! Quesadillas, Asian salad with Thai peanut sauce, and Italian Paninis with provolone and sweet peppers. So give chicken a break, and try flank steak this week!
Grilled Flank Steak
- 1, 2 lb grass-fed flank steak
- 1 cup red wine (I refrigerate opened bottles I don’t finish, that way I’m not cracking open a bottle just for cooking)
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, crushed
- 4 whole sprigs of fresh thyme
- 4 whole sprigs of parsley
- 8 sprigs chives, chopped
- salt and pepper to taste
- In a large tupperware container, combine all the ingredients for the marinade. Place the flank steak on top, secure the lid, then give it a good shake so the steak is covered with the liquid.
- Refrigerate for at least 12 hours and up to 24 hours.
- When you are ready to grill the steak, remove the meat from the marinade and pat dry with a paper towel. Sprinkle with salt and pepper generously.
- Grill until medium-rare, then allow to rest for about 5 minutes before carving. This assures the meat remains juicy and tender.
- Slice against the grain in thin strips for tender flank steak.
Keywords: grilled, flank, steak
Italian Flank Steak Paninis
- 1/2 lb grilled, medium-rare flank steak, sliced into thin strips
- 1 large red bell pepper
- 1 sweet yellow onion
- 4 ciabatta rolls
- 12 sprigs fresh basil, chopped
- 8 slices Provolone cheese
- Drizzle of olive oil, salt, and pepper
- Slice pepper and onion into thin, long strips. Drizzle a little olive oil, salt and pepper and toss.
- Heat a grill and place pepper and onion slices, grilling for a few minutes until wilted and charred. Remove from the grill.
- Slice ciabatta rolls in half, place a slice of cheese on both sides of the bun. On one side of the bun, place 4-5 strips of flank steak, peppers and onion, on each roll, then sprinkle with a little basil.
- Cover with the other slice of cheese and bun.
- Place on a panini press and grill for several minutes until the cheese melts. Enjoy!
Keywords: Italian, flank, steak, panini
Flank Steak Quesadillas
- 1/2 lb grilled medium-rare flank steak, cut into bite-sized pieces
- 1/2 medium onion, chopped
- 1 green bell pepper, chopped
- 1 tbsp taco seasoning
- 1 tsp ground cumin
- 1 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- 2 cups grated Monterrey Jack cheese
- 4 large flour tortillas
- In a medium frying pan, set to medium heat, add olive oil, onions and pepper. Saute for a couple of minutes until onions are translucent.
- Add chopped flank steak, taco seasoning, cumin and cilantro, and warm through.
- Remove the veggies and meat and place a flour tortilla in the pan.
- Sprinkle a fourth of the cheese across the entire tortilla, then place a fourth of the meat and veggie mixture on one half of the tortilla.
- Cook until the cheese begins to melt and the tortilla browns slightly.
- Fold in half and remove, slicing the tortilla into wedges.
- Repeat with the other three tortillas.
Keywords: flank, steak, quesadillas
Asian Flank Steak Salad with Peanut Dressing
- 1 pound grilled medium-rare flank steak, sliced into thin strips
- 1, 5 oz bag Zen blend lettuce (mix of Asian greens, baby kale, and spinach)
- 1, 16 oz container Shitake mushrooms, destemmed, washed and sliced (can substitute baby Bella mushrooms)
- 16 oz snow peas
- 1 red bell pepper, sliced
- 1/2 cup Wonton strips (optional)
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp toasted sesame seeds
- 1/2 Thai peanut sauce salad dressing of your choice
- Place the greens in the bottom of a bowl. Sprinkle mushrooms, snow peas, bell pepper and half the wonton strips on top.
- In a separate bowl, toss the flank steak, sesame seeds, and 3 tbsp of the peanut sauce together.
- Add the steak to the salad, then add the remaining dressing and toss.
- Sprinkle remaining wonton strips, cilantro, and mint and serve immediately.
Keywords: asian, flank, steak, salad, peanut dressing