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Might Be Adding a Fourth “Go-To” Recipe: Marinated Flank Steak

July 22, 2012 /

As many of you know, I am 42 years old and still haven’t learned how to cook. But I do have three recipes I can make with relatively consistent success—they are easy, tasty, relatively nutritious, and they meet all of my requirements for giving myself credit re: homemaker-y cooking-ness:

  1. You have to do some sort of prep to individual components
  2. A recipe and measuring utensils are required and used
  3. You apply heat

(Yes, yes, I know there are lots of recipes that don’t need heat. And of course I know that REAL cooks don’t need recipes and NEVER measure. But for me, the above three steps are like climbing Mt. Everest as far as tackling fears is concerned, so that’s how I give myself a little pat-on-the-subconscious back and say, “Good job, Tara! You cooked! It’s a miracle.”)

Anyhoo …

I think I MAY be adding a fourth recipe to my repertoire: Marinated Flank Steak. It is probably the easiest (and fastest) thing I have ever cooked and we LOVED the flavors. OK. Sure. In the interest of full disclosure, I will admit that I was probably given this recipe 10+ years ago and it has just sat in my recipe notebook sort of screaming, “Failure! Failure!” to me for how I hadn’t worked up the courage to actually TRY IT. But I am a failure no more, at least re: this simple and delicious recipe. Hope you enjoy!

Marinated Flank Steak

 

1. Mix together:

1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tsp. Worcestershire sauce
1/2 tsp. ground ginger
1 tsp. minced garlic (1 clove)

 2. Put 1 and 1/3 lb. flank steak in a freezer bag, pour marinade over it.

3. At this point, you can freeze it if you’d like. (Just thaw it when you’re ready to cook it.) But I just left it in the fridge for a day and then grilled it and it was Y.U.M.M.Y.

4. Cut steak across grain at slanted angle into thin slices.

(Oh. So funny. I just saw at the end of this recipe that it actually comes from a once-a-month cooking recipe book that ranks it’s difficulty as a ZERO. Yup. That’s the level of difficulty for me.) 

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