Grilling season is here. The forecast for our little desert valley calls for mid-70s and even a few 80 degree days this week. This makes my sun-loving heart do a little dance. My kids are on spring break this week and after a long weekend in Bend, Oregon we are looking forward to a week of just hanging around our house relaxing and taking it easy. We can’t wait to put our new patio to good use, eating dinner in the sunshine. We don’t have grass yet but the pasture out past our yard is green and the fruit trees are blossoming all around us.
This easy marinade for flank steak is great because you can adapt it with what you have on hand. My friend Alex shared this recipe with me and it’s one I go back to over and over again.
Alex’s Flank Steak Marinade:
- 1 cup olive oil
- 1/2 cup low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- juice of one lemon
- 4 cloves garlic, chopped
- salt and pepper (about 1 tablespoon of each)
In a bowl, combine the ingredients, whisking well until everything is incorporated. Poor over steak(s) making sure that the entire cut of meat is well covered. Cover the meat with foil and set aside for a couple of hours or even up to a day. If you are going to grill within a few hours, leave the steaks on the counter. It takes longer for the meat to soak up the marinade when its cold in the refrigerator. The longer the meat marinates the more flavor it will have.
The great thing about this recipe is you can change it up based on what you have. I’ve used limes instead of lemons many times and cilantro instead of rosemary. I’ve skipped the fresh herbs all together or used dried herbs from my spice cabinet.
We like our steak with some pink in the middle. Aaron slices it very thinly and we put the meat over a salad of greens, blue cheese, craisins, apples or pears and a little red onion. Pour a glass of wine and dinner is served.