Easy-Easy Marinated Flank Steak

One of the easiest (and tastiest) weeknight suppers in a long while, just two ingredients and about ten minutes of hands-on time.

This flank steak recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published throughout the summer of 2009.
With a free e-mail subscription, you'll never miss a one!

Summer cooking’s never ever ever’s been so relaxed, thanks to collecting easy summer recipes all summer long in 2009.

But I’m learning something. Mostly, summer cooking starts with throwing a piece of meat onto the grill for the main course. This means I’ve got a whole backlog of great recipes for summer starters and sides and sweets to share.

But main courses? not so many. Good news, they may be few but they’re good. And this recipe? It's a keeper.

The recipe for marinated flank steak comes from my friend Mary who got it from her grandmother, who got it from a Japanese friend. That’s why Japanese soy sauce is specified, and the Kikkoman brand too. I’m no expert in the many kinds of soy sauce but Japanese soy sauce has a distinctive flavor all its own, slightly sweeter and more sherry-like than Chinese soy sauce, say. Mary says she’s tried other soy sauces and they just don’t work as well. Luckily, Kikkoman is easy to find, you might even already have a bottle in your own pantry.

Paired only with a few vegetables, Easy-Easy Marinated Flank Steak makes for such a quick and easy weeknight supper. With the easy summer menu shown below, it was a summer feast, honestly? the best meal in a long, long while.

QUICK SUPPER:
EASY-EASY MARINATED FLANK STEAK

Hands-on time: 5 minutes to start, 20 minutes to cook
Time to table: 2 – 4 hours
Serves 4

• 1 pound flank steak
• Japanese soy sauce to cover (about 10 ounces, preferably Kikkoman)

Combine steak and soy sauce in a large ziplock bag and let marinate in the refrigerator for at least an hour and up to four hours (see TIPS) and turning occasionally if not fully submerged.

Heat the grill, cook on one side for about 10 minutes, the other about 5 minutes or until meat reaches the desired doneness. Cover with foil and let rest for 5 minutes. Slice on the diagonal and serve.

NUTRITION ESTIMATE Per Serving: 163Cal; 5g Tot Fat; 2g Sat Fat; 37mg Cholesterol; 461mg Sodium; 1g Carb; 0g Fiber; 0g Sugar; 25g Protein; Weight Watchers 3 points

ALANNA’s TIPS The longer the meat marinates, the saltier it becomes. Four hours is a little long, although while the meat tastes a little salty on its own, when paired with grilled vegetables, it’s just perfect.

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes.

Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher.

Do you have a favorite recipe for a simple supper that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com.

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A Menu

~ Easy-Easy Marinated Flank Steak ~
(recipe above)
Fire-Charred Tomatoes
(or, as shown in the photograph above, a variation of Fire-Charred Tomatoes made with garden-picked tomatoes, peppers and eggplant cooked in a cast-iron skillet on the side burner of the grill while the meat cooked)
* Parboiled Green Beans Sautéed with Charred Red Onions

Strawberries in Wine

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More Easy Recipes for the Grill

(hover for a description, click a photo for a recipe)

~ more Hot Off the Grill recipes ~

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Shop Your Pantry First

(helping home cooks save money on groceries)

~ beef recipes ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

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