Marinated Flank Steak over open flame
I find the simplest things taste the best. This easy marinade works well for all red meat, particularly steaks and kabobs.
1-2 pound flank steak
1 Tbs. Montreal steak seasoning*
5 Tbs. Soy sauce
¼ cup red wine
Place flank steak and marinade in zippered plastic bag. Marinate all day. Heat grill to medium high. Cook 5-8 minutes per side until middle is pink, not red. Slice vertically at a 45-degree angle very thinly. An electric knife slices a flank very nicely. Serve with roasted potatoes and a tossed green salad.
*You can find Montreal steak seasoning at most grocery stores in the spice aisle. This spice is the best thing you can find to season a steak.
Kebab note: If you would like to make kabobs, be sure to marinate the cubed red meat separately from the veggies. I like to marinate zucchini, yellow squash, red peppers and red onions in any store bought Italian dressing. Alternate meat and vegetables on a metal or soaked wooden skewer and place on the grill immediately. These take very little time to cook, so have your turning tongs and your serving platter handy.
Tri tip love: Our favorite cut of steak is tri-tip. Beef tri-tip is a boneless cut of meat from the bottom sirloin. It also is called “triangular” roast because of its shape. Most grocery stores on the west coast have it. If you can’t find it, ask your butcher to cut it for you. This well marbled and very flavorful beef cut has been one of the beef industry’s best-kept secrets. It’s cheaper and tenderer than a New York cut. Marinate the tri-tip in the above marinade and grill on high, about 3-5 minutes per side for medium rare.
Conversation starter: Make up a song about tonight’s dinner. Winner gets the first slice of dessert.