One of my most prized kitchen possessions is this old, beat up notebook stuffed full of recipes.
You see, back before the era of Pinterest recipe organization was a little more old school. I would spend hours upon hours going through cooking magazines and cutting out recipes and going through online sites and blogs and printing out recipes to add to my book.
I was always sure to make notes next to the recipes such as “really good,” “cut back on garlic,” “quick and easy,” “just okay” and more.
The most prized recipes in my book are the ones that I copied from a similar book that my dad has kept for 30+ years. My mom came to visit me the year after I graduated from college when I was living in Charleston. I begged her to bring the book and spent hours carefully writing out the recipes. There was something about having them hand written just like his that made it feel homey and authentic.
I’m excited to share with you today my dad’s flank steak marinade. It’s been one of my favorites for over 20 years! (Gosh, I’m getting old!)
This marinade is super simple to whisk together and features ingredients that you probably always have on hand. Once you’ve assembled the marinade you pour it into a bag with your steak and let it do its thing overnight.
The result is super flavorful steak that is great for eating on its own or in fajitas.
Last week we enjoyed it as part of a summer dinner with a flank steak I picked up from the market.
And also chilled on top of salads.
Try this marinade! You will not be disappointed!
Flank Steak Marinade
(Recipe source my dad)
1/3 cup soy sauce
1/3 cup olive oil
3 tablespoons honey
3 cloves of garlic, minced
2 tablespoons fresh rosemary
1 tablespoon balsamic vinegar
Freshly ground pepper
Flank steak or london broil
Whisk all ingredients together in a bowl. Place steak in a plastic bag and pour marinade in. Squeeze out excess air and tightly seal bag. Place in refrigerator and let marinade overnight.
When you’re ready to cook the steak remove it from the marinade. I like to reserve the marinade and bring it to a boil in a small saucepan to serve it as a sauce if I’m eating the steak plain. Cook steak on a grill, in a grill pan or in a cast iron skillet over medium-high heat for about 3-4 minutes per side or until temperature registers 120-125 degrees for medium rare. This might vary based on the thickness of your steak. I highly suggest a rare to medium rare preparation of flank steak as it is a very lean cut of meat. Cooking it well done will result in a tough steak.
Once steak has come to temperature, remove from grill or pan and place on a cutting board to rest. The resting phase is crucial in redistribution of juices so be patient! You can loosely cover the steak in foil to keep it warm if you’d like. After it rests for about 10 minutes slice the steak against the grain. This is also super important!
Yield: Marinade for one steak.