Grilled Flank Steak With Lime and Soy Sauce Marinade

14 05 2014

Tonight’s dinner is for my Mom, who makes a knock-out grilled flank steak! She doesn’t follow a recipe, she just wings it – like most Moms do. So when I asked her where this recipe came from she couldn’t remember. After a little research I found it came from another Mom we all know so well….Miss Martha Stewart. 🙂

Thanks to a thin cut of meat, this lean flank steak is both healthy, and a quick fix. Serve along with grilled or roasted veggies of your choice for a yummy, all around good-for-you meal!

Grilled Flank Steak With Lime and Soy Sauce Marinade

The following serves 2-3 (Compliments of This Girl’s Mama, who adapted this from Martha Stewart):

  • 1 and 1/2 lbs flank steak
  • Juice and zest from 2 limes
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup olive oil
  • 2 Tbsp minced garlic
  • 1 Tbsp minced ginger (save yourself time and use it from the paste from the tube!)
  • 2-3 green onions, chopped
  • Pinch of red pepper flakes – the bigger the pinch you use, the spicier the meat with taste

In a bowl, whisk together the lime juice and zest, soy sauce, olive oil, garlic, ginger, green onions and red pepper flakes. Place the steak in a resealable freezer bag and pour whisked marinade over. Seal bag and refrigerate for 30 minutes to an hour, turning the bag over occasionally.

Remove steak from the marinade and preheat grill to high. Grill steak, covered and untouched, 3 minutes per side over the hottest part of your grill. Flank is a lean piece of meat and if overcooked can be dry and tough, so be careful not to cook it too long. While you want a nice char on the outside, you also want the inside to be rare to medium-rare.

While the meat is grilling, bring the leftover marinade to a quick simmer in a saucepan over low heat.

Remove steak from the grill to a plate. Top steak with some of the warmed marinade and tent with foil, allowing to rest 5-10 minutes. Once rested, slice steak against the grain into thin slices.

Grill or roast some veggies for a quick side dish.

Divide steak among plates, top with more of the warm marinade and serve with veggies.

PS….if you happen to have leftover steak (which likely won’t happen), enjoy it for lunch the next day in a multi-grain wrap with veggies, arugula and shredded cheese.

Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

27 04 2014

Here’s a healthy steak and potato dinner, packed with tons of flavor, both from the marinade and the chimichurri sauce! Don’t be intimated by the length of this post or the list of ingredients. This meal is elegant, but fairly simple…great for a Sunday supper or date night.

Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

The following serves 2 (compliments of This Girl’s Gotta Eat and Food Network Magazine):

For the marinade and the steak:

  • 2 petite sirloin steaks
  • 1/2 cup thinly sliced red onion
  • 2 large garlic gloves, smashed
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped parsley
  • 1/2 tsp lemon zest
  • Good pinch of kosher salt
  • Pinch of red pepper flakes

Whisk the marinade ingredients until well combined, and allow to sit for a few minutes. Place steaks in a small casserole dish and top with marinade. Turn to coat well, cover with plastic wrap and store in the fridge until ready to grill. Marinate at least 2-4 hours. Remove from the fridge and bring to room temp, about 30 minutes before you’re ready to grill.

When you’re ready to grill, remove steaks from the marinade. Preheat grill to medium-high and grill steaks to desired temp (130 to 145 degrees F is the range between medium-rare and medium), basting the steaks with the marinade as they grill if you want. Remove from the grill, tent with foil and allow to rest at least 5 minutes.

Meanwhile, for the baked sweet potato fries:

  • 2 sweet potatoes, cut into matchstick-size pieces
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • Sprinkle smoked paprika

Preheat oven to 450.

Toss cut potatoes with oil, salt and paprika, making sure everything is coated evenly. Place potatoes on a baking sheet lined with a silpat, evenly in one layer. Bake for 15-20 minutes. Flip fries and bake another 15-20 minutes until golden brown and crisp.

While the fries are baking and steak is resting, make the cilantro chimichurri:

  • 1 bunch cilantro
  • 1-2 garlic cloves
  • 2 Tbsp red wine vinegar
  • Juice of half a lemon
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/2 cup extra-virgin olive oil

Add all chimichurri ingredients to a blender or food processor and process until smooth. Transfer to a bowl until ready to serve.

Serve steak with fries and top with chimichurri. Serve with extra chimichurri on the side to dip the fries in. Store extra chimichurri in a covered tupperware in the fridge.

Marinated Steak With Stir-Fry Veggies

24 10 2012

Need a recipe for a quick dinner with little prep time? I have just the thing! Marinate the steak and leave it in the fridge before going to work, and you can prepare your meal in no time at all when you get home!

Marinated Steak With Stir-Fry Veggies

The following makes 4 servings (compliments of This Girl and the South Beach cookbook):

  • 1/2 cup dry red wine
  • 2 tsp light soy sauce
  • Pinch of black pepper
  • 1/4 tsp dried oregano
  • 1 lb flank steak, trimmed of all visible fat
  • Veggies such as red and green bell, broccoli florets, onion and green beans – all sliced

In a shallow dish, combine the wine, soy sauce, pepper and oregano. Add the steak and turn to coat both sides with the marinade. Cover and refrigerate overnight (or before you go to work), be sure to turn the steak occasionally when you get home.

When ready to cook, remove the steak from the marinade, pat dry with paper towels, and discard the marinade. This Girl’s tip: rather than discarding the marinade, add it to your veggies as they cook to enhance the flavor and not waste the marinade.

Coat a broiler-pan rack with cooking spray and preheat the broiler.

Place the steak on the prepared rack. Broil 4″ from the heat source for 5 minutes per side, or until a thermometer inserted in the center of the steak registers 160 degrees for medium.

While the steak cooks, stir-fry a combo of veggies in a little olive oil over medium-high heat until cooked through, yet still crisp (use a combo such as broccoli, bell peppers, onions and green beans).

To serve, thinly slice the steak diagonally across the grain and place over veggies.

Stuffed and Grilled Steak Roulade Over Polenta

25 07 2012

This innovative recipe improves on traditional grilled steak roulade with a simplified technique. Traditional stuffing technique requires intense knife work and pounding into shape. But all you have to do here is cut the flank steak in half so it opens like a book….or find it already thin sliced in the store like me! And the easy marinade of wine and soy sauce will help tenderize the steak while adding deep flavor and caramelizing into a rich glaze during grilling. Pair with my go-to polenta and it’s a perfect dinner!

Stuffed and Grilled Steak Roulade Over Polenta

The following makes 4 servings of steak and 2 servings of polenta (compliments of Cuisine at Home):

  • 1/2 cup dry red wine
  • 1/2 cup low-sodium soy sauce
  • 2 Tbsp minced garlic
  • 2 Tbsp brown sugar
  • 1 Tbsp tomato paste
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 1 and 1/2 lb flank steak, trimmed and cut in half
  • 1/4 cup sun-dried tomato pesto
  • Feta cheese
  • Handful of kalamata olives, sliced
  • 2 cups low-sodium chicken broth
  • 1/2 cup yellow cornmeal
  • Olive oil
  • Salt to taste

Combine wine, soy sauce, garlic, brown sugar, tomato paste, black pepper and pepper flakes in a resealable plastic bag. Seal and shake until sugar dissolves.

If you’re using a full 1 and 1/2 pound flank steak, here’s how to cut it: using a sharp knife, slice the steak in half lengthwise, leaving one end attached, until it opens like a book. Otherwise, save yourself even more time with This Girl’s tip: look for pre-cut thin slices of steak in the grocery store. The recipe says flank steak is the best to use here, but I found a round that was pre-sliced into long thin slices and that’s what I used for this recipe.

Marinate the meat in the bag with the marinade for 30 minutes, turning once.

Prepare grill for indirect grilling, heating one side to medium-high and the other side to low. Brush grate with oil.

Fill steak with the stuffing (first spread the pesto, top with olives and feta cheese). Roll so that one side overlaps the other by an inch; secure with a skewer by carefully threading a metal skewer through the two overlapping sides of the steak. You can use this same technique for one large flank steak, or the individual pre-sliced steak.

Grill stuffed steak, covered, over medium-high heat. If you’re using the whole flank steak, grill for 12 minutes total, turning to sear on all four sides. If you’re using individual pre-sliced steak, grill for just a few minutes on each side until well seared. Once seared on all sides, move the steak to the low heat side and grill for a few more minutes for the pre-sliced and about 6 minutes for the whole steak; flipping once. Remove the steak roll to a cutting board; tent with foil and rest 10 minutes before slicing.

While the steak is resting, make the polenta. Bring chicken stock to a boil in a saucepan over medium-high heat. Slowly whisk in cornmeal, reduce to low, and simmer until thick, 5 minutes, whisking constantly. Off heat, finish with some feta cheese, salt to taste and a drizzle of olive oil.

To serve, remove skewer and slice steak roll against the grain into 1-inch-thick rounds. Serve over polenta.

Steak alla Fiorentina Salad with Green Beans, Corn and Pickled Shallots

18 06 2012

Bistecca alla Fiorentina (beefsteak Florentine style) is a classic Tuscan cuisine, which typically consists of a large thick-cut steak that has been seasoned with salt and pepper, grilled and rested in olive oil.

I found a spin on this classic dish from Cuisine at Home for Steak alla Fiorentina, which uses a tasty oil-herb mixture to rest the meat in for an enhanced flavor. I took their recipe and turned it into a divine salad using my own spin of leftover grilled steak and veggies…YUM!!

Steak alla Fiorentina Salad with Green Beans, Corn and Pickled Shallots

The following serves 2:

  • Leftover steak, thinly sliced
  • 1 medium-large head romaine lettuce, chopped
  • 1/4 bag frozen corn
  • Good handful of green beans, trimmed
  • 3/4 cup extra-virgin olive oil
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh basil
  • 1 tsp minced garlic
  • Minced zest of 1 orange
  • 1/4 cup fresh orange juice (zest the orange first and then use the juice)
  • 1/4 cup white wine vinegar
  • 2 shallots, thinly sliced
  • 1/2 tsp salt
  • Salt and pepper to taste

To pickle the shallots: Boil orange juice and vinegar in a saucepan. Off heat, stir in shallots and 1/2 tsp salt; season with pepper. Cover the saucepan and let sit until pickled, at least 15 minutes or as long as overnight. The longer it sits, the better it gets 🙂

Next, combine oil, mint, basil, garlic and zest in a bowl; season with salt and pepper. Thinly slice leftover steak and place in the oil-herb mixture and bring to room temperature, tossing often.

Meanwhile, blanch corn and green beans in salted boiling water for a few minutes. Drain well and place in a large bowl. Add a few spoonfuls of the oil-herb mixture along with a few spoonfuls of the pickling liquid and toss together. Season with salt and pepper and set aside until you’re ready to build your salad.

When you’re ready to build the salad, add the chopped romaine lettuce to the large bowl with the corn and green beans and toss well. Taste, and add more of the oil-herb mixture and pickling liquid. The best measurement here are your taste buds….so just add slowly and adjust to your liking (I ended up using all of the oil-herb mixture and pickling liquid).

Divide salad among plates and top with steak and pickled shallots.

Grilled Sirloin Petite Steaks and Plank Veggies

13 04 2012

We affectionately refer to our home as “The Chateau”…and tonight The Chateau received a new Broilmaster grill, which needed to be tested immediately of course! And what better way to take this beauty for a ride than with steaks?

My motto with grilling has always been to keep it simple. A nice hot grill and a little seasoning and/or sauce can go a long way!

Grilled Sirloin Petite Steaks and Plank Veggies

The following serves 2:

  • 2 top sirloin petite steaks, at room temperature
  • Half a small eggplant, cut lengthwise into planks
  • Half a medium zucchini, cut lengthwise into planks
  • Half a medium squash, cut lengthwise into planks
  • 1 large red potato, cut lengthwise into planks
  • Flavor infused olive oil (I used a basil olive oil, but you can just use olive oil if you don’t have anything infused)
  • Kosher salt
  • Black pepper
  • Garlic powder
  • Crushed red pepper flakes
  • Paprika

Fire up the grill and get it nice and hot.

Cut your veggies and potato into lengthwise planks, thick enough to stand up to the grill, and place them in a single layer on a foil-lined baking sheet. Drizzle liberally with olive oil and add salt, garlic powder and red pepper flakes to coat. Use your hands to toss the planks around to coat with oil and spices on both sides.

On another plate, season the steaks liberally with kosher salt and black pepper. Start to grill the steaks first on one side of the grill, covered. Remove steaks at your desired doneness (rare, medium-rare or medium) and set aside to rest.

A few steak grilling tips I picked up from Cuisine At Home:

  • Turn steaks when tiny beads of blood form on their tops and they release easily from the grill. If they stick, they’re not ready to turn. Grill them for another 30 seconds or so and try again. When they’re ready, turn with tongs, not a fork which can make holes and let the juices escape.
  • Pull the steaks off the grill just before they reach your preferred doneness because they will continue to cook as they rest.
  • Make sure to let your steaks rest for a few minutes before cutting into them, this will allow the juices to redistribute and will help keep the meat juicy.
  • How to know when it’s done: Rare will be 115 – 120 degrees; steak has a maroon center and just barely warm to the touch. Medium-rare will be 125-130 degrees; steak is pinkish-red and hot in the center. Medium will be 135-140 degrees; steak is pink in the center and hot.

The veggies won’t take long to cook. The potatoes will take the longest, so start with those and then add the other veggies after a few minutes. Grill them on the other side of the grill, covered, until marks appear, about 2 minutes. Flip and grill the veggies on the other side for an additional 2 minutes. Remove and set aside.

If you would like garlic bread as I have pictured here, brush some thick slices of crusty bread with butter or olive oil and grill until marks start to show. Flip and grill on the other side until marks start to show as well. Remove and rub the bread with a clove of garlic.

To serve, place half the veggies and potato planks on a plate and place steak on top. Finish with a little olive oil.

Lemon Steak & Veggie Kebabs over Grilled Romaine

29 06 2011

Oh kids, this one is a real winner! A fantastic and easy summer meal you can enjoy during the week, or equally on the weekend. The combination of lemon, feta and mint give this just the right bite. Fire up the grill and let me know how it turns out!

Lemon Steak & Veggie Kebabs over Grilled Romaine

Ingredients for Kebabs (makes 4):

  • 1  to 1 and 1/2 lbs steak cut into chunks (use whatever cut of meat you like)
  • 1 red bell pepper cut into chunks
  • 1 cubanelle pepper cut into chunks (you could also use another bell pepper if you don’t like cubanelle)
  • Half of a red onion cut into chunks
  • Olive oil
  • Lemon
  • Kosher salt
  • Fresh mint chopped and crumbled feta cheese for garnish


  • Soak wooden skewers in water for 10 minutes. If using metal skewers you won’t need this step.
  • Layer skewers with steak, cubanelle pepper, onion, bell pepper, and repeat until ingredients are evenly disbursed between 4 skewers.
  • Drizzle with olive oil and sprinkle liberally with Kosher salt on both sides.
  • Next zest 1 lemon and also squeeze the juice equally over the skewers.
  • Let marinate for 20-30 minutes.
  • Grill over medium-high heat , covered, about 4 minutes per side for medium-rare to medium, when done let rest for 5 minutes.

Grilled Romaine (serves 2-4 depending on the size of the head):

  • While the kebabs are resting, make the romaine.
  • 1 head of romaine cut lengthwise in half (if you’re making this for 2 buy a smaller head and cut in half, if you’re making this for 4 buy a larger head and quarter lengthwise).
  • Mix some olive oil, red wine vinegar, fresh lemon juice, salt and pepper in a bowl and drizzle the cut side of the romaine with the dressing just before grilling. Just eyeball the amounts here, it doesn’t have to be perfect – generally you want more olive oil and equal parts vinegar and lemon.
  • Grill the romaine cut side down first for about 2 minutes, flip and grill for another 2 minutes until both sides are marked and slightly wilted.
  • Transfer to plates and season romaine with Kosher salt.

Serve kebabs over grilled romaine and hit everything with a squeeze of fresh lemon juice, crumbled feta cheese and chopped mint just before serving.