For some reason, flank steak had fallen out of our rotation. A couple of months ago, I bought some on a whim at Costco, and that night all the stars aligned, and the combination of sweet and savory flank steak, a baked sweet potato, and roasted broccoli was a freaking home run. Everyone ate everything, people had seconds, and no one complained about any part of the meal! My girls are pretty good eaters, but there aren’t a ton of meals that get that universal approval. And like – a couple of days ago I made a meal that made 4 out of the 4 of us who eat solid food literally, actually gag. Two of us on super dry salmon, and two of us on mushy, overcooked zucchini. (Don’t worry, it was nothing a little post-dinner Dairy Queen couldn’t fix.) So yeah. It’s a happy, floaty feeling to know everyone ate and enjoyed their meal (bonus: it included two vegetables and zero pizza).
Flank steak has been on the menu several times since then, and the magic hasn’t worn off. To partake of this miracle food yourself, throw a few marinade ingredients into a big ziplock bag: soy sauce, honey, vinegar, olive oil, garlic, and ginger.
Add the flank steak and stick it back in the fridge until you’re ready to cook it – ideally, I recommend doing this in the morning, but it still tastes good if it only gets a couple hours.
Jay is the griller at our house, and that’s definitely my favorite way to cook flank steak (smoky grill flavor + no work for me = winning), but you can do it under the broiler, too. (I included a link below to a guide if you go the oven route, since I’ve done it, but not recently.) Either way, you can get all that flavor from the marinade seared in with a beautiful crust!
I like to serve the flank steak with a potato side dish (like oven fries or crispy parmesan potatoes, or you can keep it all on the grill with these grilled potatoes) and something green. It’s also great with brown rice and stir-fried vegetables, especially if you boil the leftover marinade while the meat is cooking so you can use it as a sauce. If you’re lucky enough to have leftovers, I love how the ginger-y soy sauciness of the sliced steak tastes on a salad – especially with a peanut dressing and a bunch of chopped peanuts and crunchy sesame seeds, like this one!