Another week has come and gone, and we’re that much closer to cooker weather. But since I’m still using the grill to keep the kitchen cool, tonight I’m making my favorite Herb Marinated Flank Steak. This recipe isn’t hard, but it does require at least two hours to marinate in the refrigerator. It goes well with a simple salad or coleslaw, but I love to serve it with my Southern Broccoli Slaw.
KINGSMILL REHEARSAL DINNER MENU SERIES
Welcome to my Kingsmill Rehearsal Dinner Menu series inspired by the fictional wedding celebration in my new story, A Room with a Groom (from Save the Date Anthology). This blog series brings the charm of small-town Kingsmill to your summer table.
This love story unfolds in the heart of the Virginia mountains, and features a rehearsal dinner held near the town’s historic 18th-century mill, along the Shenandoah River. For the next few weeks, I’ll be sharing the seasonal recipes from that riverside celebration and today’s recipe is Herb Marinated Flank Steak.
Herb Marinated Flank Steak
Ingredients
- 2 pounds flank steak
- ¼ cup olive oil
- 3 Tablespoon soy sauce
- 2 Tablespoons Worcestershire sauce
- 3 cloves garlic minced
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 Tablespoon fresh thyme chopped (or 1 teaspoon dried)
- Kosher salt and freshly ground black pepper to taste
Instructions
Marinade
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Using a medium sized bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, garlic, lemon juice, rosemary, thyme, Kosher salt, and freshly ground black pepper.
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Put the flank steak in a large resealable plastic bag and add the marinade. Toss the meat and marinade in the bag until the meat is coated and put back into the refrigerator for at least 2 hours or overnight.
Cooking the Beef
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Preheat the grill with medium-high heat. Remove the beef from the marinade bag and allow it to sit in a shallow dish for 15 minutes before cooking. Then grill the meat for 5 minutes on either side (for medium-rare). Or keep cooking until it hits your favorite temperature.
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Move the steak to a platter and let it rest for at least 10 minutes. Then cut the meat against the grain and serve immediately.
