It’s been a whirlwind of a few weeks or so in our household. I think M counted he’s been in 8 different states in the past 2.5 weeks and he leaves yet again this week. L has been to two family reunions and a mini getaway for the 4th. Needless to say today was all about laundry.
Last night was our first meal at home together in quite awhile and I was so excited to have my traveling carnies around. Seeing how it wasn’t a zillion degrees out we knew two things had to happen. 1. Grilling and 2. Sitting on the patio. We got them both in and our evening was complete.
On the menu? Flank steak. A dish that has always been OK in my book. It’s not the first thing I’ll purchase at the butcher counter but if I’m at someones home and they are serving it I will typically enjoy it just fine. I feel the trick is all in the marinade and I had yet to find my perfect match.
Hello soulmate. These ingredients came together perfectly and penetrated the meat so you tasted the flavor from the inside out. The most important part? Let it rest. Exactly ten minutes. Not nine, ten. There is something to be said for that and I feel my past mediocre take on flank steak was that I did not let it do just that. Sure it sat there for a few minutes but I didn’t give it what it needed to showcase it’s full potential.
So make this when your not absolutely starving because it takes a really strong will power to pull this puppy off the grill and just….let it be.
- 2 lbs flank steak
- 6 scallions, white and green parts, sliced thin
- 1 garlic clove, minced
- 1/3 cup soy sauce
- zest and juice of two limes
- 1 TBS olive oil
- 1 TBS light brown sugar
- 1 tsp hot sauce
- 1 tsp toasted sesame oil
- kosher salt
- Put everything together in a large ziploc baggie and shake up. Leave for a minimum of 6 hours, better over night.
- Grill over medium heat for just 3-4 minutes per side.
And of course….let it be.