Shannon's Flank Steak

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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


Directions:


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.


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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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