Shannon's Flank Steak
By Shannon O'Donnell
I think flank steak is sooo underated...it was one of my favorite entrees when I was growing up, and I always wanted my Mom to make it for my birthday dinner (at least during the years that I wasn't requesting fondue for the celebration...!).
Here is my own quick little marinade recipe for this wonderful cut of beef. I think it's delicious, especially if paired with mashed potatoes...you can use the leftover marinade (cooked, of course) for gravy.
Shannon's Steak Marinade:
2 T vegetable oil
1 T balsamic vinegar
1 t Worcestershire sauce
1 T Dijon mustard
1 t dried rosemary, or a few sprigs of fresh
1/2 t salt
1/2 t freshly ground pepper
1 flank steak, approximately 8 to 14 ounces
1. Mix all marinade ingredients in a large plastic bag. Insert flank steak and seal. Let sit to develop the flavor, turning occasionally, for 4 to 24 hours.
2. Remove steak and either grill or broil. If broiling, place on broiling pan and brown on each side for about 5 to 7 minutes. In the meantime, warm remaining marinade in a sauce pan...bring to a boil then reduce to low.
3. Remove from heat. Let steak rest for a few minutes to seal in juices. Slice thinly against the grain, cutting at an angle (this is a MUST for this cut of beef to taste tender and wonderful).
4. Serve beef with sauce made from extra marinade on the side.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.