This week is obviously not going to be my week of vegetarian eats. Thanks to yesterday’s breakfast, I’ve got flank steak to eat all week long and some pulled pork for lunch tomorrow. The funny thing about having a food blog, provided it’s semi-decent, is that it gives the impression to others that you have authority on the subject of food. (Thus why I’ll soon be co-hosting a radio talk show about food.) And sometimes people want to ask your opinion about food, which usually means sampling their food. I often have coworkers (other closeted foodies) who share the food they make with me. I know. I’m lucky!
For the next couple of weeks, I’ll be hoarding the food I make. So I’ll be needing recipes that stretch me several says. I find that a two-pound steak works well in these types of situations. I ended up with breakfast of steak and eggs, three breakfast burritos and plenty more steak at the ready.
Inspired by my friend Donna and the steak she and her parents have made over the years (marinated in beer and soy sauce), I decided to make an herb-marinated steak using ingredients on hand. My recipe is inspired by flank steak recipes found at the following blogs: Simply Recipes, Cindy’s Table and Frugal Foodie Mama.
- 2 lb flank steak
- ½ c. olive oil
- ½ c. balsamic vinegar
- ¼ c. soy sauce
- ¼ c. local honey
- 3 to 4 sprigs fresh rosemary
- 2 sprigs fresh oregano
- 6 to 8 fresh sage leaves
- 2 sprigs fresh thyme
- 3 to 4 leaves of fresh basil
- salt & pepper, to taste
- fried or poached eggs
- Pound out your flank steak a bit on each side with a meat tendurizer. You don’t have to go overboard.
- Place in a gallon-sized Ziploc bag and add the olive oil, vinegar, soy sauce honey and herbs. Close the bag and shake to try to evenly distribute the mixture against the steak. Place in a pie dish and refrigerate for at least two hours, up to overnight.
- Once the steak is marinated, take it out of the bag and season it with salt and pepper.
- Cook over a hot grill for about 4 to 6 minutes on each side or roll the meat along the long side and tie with twine or secure with skewers and broil on high in a broiling pan for about 20 minutes, rotating a few times as it broils. It’s best to cook a flank steak rare, medium-rare or even medium. The more well done the steak becomes, the tougher it will be to chew. (Keep this in mind when reheating!) When the flank steak is cooked, let it rest on a cutting board for about 10 minutes before slicing. As my friend Donna says, it will be less bloody when you cut into it if you let it sit. Slice the steak in ½-inch slices diagonally against the grain of the steak, and serve immediately.