Oh no, I bought champagne again instead of milk…
Continued beautiful weather and more on the grill for a nice dinner on the porch and the brief shower did not hamper our dinner plans. I pulled out a flank steak and “Steph’s Flank” was just the ticket for one of the tastiest pieces of meat ever. I have no idea where she got the recipe so many years ago, but we love it and it is a favorite go-to recipe now for at least 10 years or more. The marinade is easily whizzed up in a blender and I have one of the seal a meal marinating containers that speed up the marinating process considerably.
You can grill the steak in one piece or do as she does, about 1/4 inch slices that you have to turn over on the grill and that can be tedious if making more than one steak…
Get your blender set up and add the following ingredients
Makes enough marinade for three steaks
2-3 Flank Steaks, sliced thick
1/1/2 cup oil at least half olive oil mixed with canola or whatever you prefer
3/4 cups low sodium soy sauce
1/4 cup Worcestershire sauce
2 tablespoons Coleman’s dry mustard
1/2 cup Wine vinegar, white or red, and I have used 1/2 balsamic to the white wine vinegar
1/3 cup fresh lemon juice and a splash of Key lime juice
3 fat cloves of garlic, minced
1 1/2 tablespoons dry parsley, a little fresh is nice also
3/4 tablespoons tablespoon white pepper
3/4 tablespoons black pepper
a sprinkle of red pepper flakes
- Blend all of the marinade ingredients and pour over steak strips in a large sealed container, marinate for at least 8 hours, turning often. Grill strips over hot coals or high heat gas grill.
Enjoy with either oven or grill roasted potatoes and grilled fresh seasonal okra.