Easy Recipe: Marinated Flank Steak with Grilled Asparagus

Wednesday, April 29, 2015

It's grilling season! Which means it's time for some of my favorite recipes to come back in the rotation - these both work fine in the oven, but you just can't beat the grill marks on this marinated flank steak, and the grilled asparagus gets a great smoky flavor that the oven can't match!

The steak is tender and incredibly flavorful, and a favorite of everybody in our house - especially the kids! Flank steak isn't the cheapest cut of meat, so a little really does go a long way in this recipe.

Grab your ingredients: Red wine vinegar, olive oil, salt, pepper, garlic, rosemary, and sugar. And flank steak! You can use a pretty small cut and make it go a long way - we usually only need about 1.5 pounds to feed the whole family (2 adults and 4 meat-loving kids).

Peel & smash the garlic cloves; massage with rosemary, salt, and pepper in a gallon-sized freezer bag. Add vinegar, oil, and sugar and mix. Marinate your steak in the mixture for anywhere from 4-24 hours. 

I try to do this in the morning after breakfast to make sure it marinates long enough! 

Wash and trim a bunch of asparagus, lay on two sheets of foil, drizzle with olive oil, and sprinkle with salt and pepper.

Seal up your foil packet so it's ready to throw on the grill with the steak!

About 45 minutes before you're ready to eat, start preheating the grill to high. Once the grill is heated, throw the asparagus on in the foil package. Grill the steak for anywhere from 4-8 minutes per side, depending on the thickness of your steak and how done you want it to be. Remove and allow to rest for 10-15 minutes before slicing against the grain. Check asparagus after 10 minutes and continue cooking until fork tender.

I served it with the Pioneer Woman's potato bundles, which you could *also* grill, but I stuck them in the oven this time.

Marinated Flank Steak:

4 garlic cloves
4 sprigs rosemary
1 tsp salt
1 tsp sugar
5 tbsp red wine vinegar
1/4 cup olive oil

1. Peel & crush garlic cloves in gallon-sized freezer bag with salt, pepper, and rosemary.
2. Add vinegar, oil, and sugar. Mix.
3. Add steak and refrigerate in bag for 4-24 hours, turning to distribute marinade every few hours.
4. Preheat grill to high, then grill steak for 4-8 minutes per side until it reaches desired doneness.
5. Remove steak from grill, allow to rest for 10-15 minutes before cutting against the grain.


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