Dinner With Debbie: The Ultimate Flank Steak Marinade

This week things got a little crazy-I lost my internet connection halfway through my video and had to do it in a couple of segments. I also tried something I’ve NEVER done before-move the whole show outside to the grill! So grateful I didn’t drop my dinner on the ground lol
Anywho, this is my absolute favorite Flank Steak marinade, so yummy and quick. Either put the steak in the marinade the night before, or the morning of. I like my steak on the rare side, so I used my trusty instant read thermometer to get it to the perfect temp! For rare (130 degrees) i pulled it off the grill at 125, and let it rest.
Paired with my perfect Baked Potato recipe and some steamed broccoli, it was dinner in a flash!
And I totally loved it with the Italian Nebbiolo.
Give it a try!
The Ultimate Flank Steak Marinade
Ingredients:
1 (1 1/2- to 2-pound) flank steak
1/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
1/2 cup vegetable oil
3 Tablespoons honey
4 cloves garlic, minced
2 Tablespoons minced fresh ginger
3 scallions, thinly sliced
Instructions:
1. Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar, oil and honey to the bag. Whisk in the garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.
2. Place the steak in the fridge and marinate it overnight, or for a minimum of 10 hours.
3. When ready to cook, remove the steak from the fridge and preheat your cooking surface (grill or stovetop grill pan). Remove the steak from the marinade, discard the leftover liquid, and sear the steak on each side until it's cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice it against the grain and serve.
Oven Baked Potatoes
Ingredients:
4 large Russet potatoes
1/4 cup olive oil
1 tablespoon salt
Instructions:
1. Preheat the oven to 425ºF.
2. Wash and dry the potatoes.
3. Pierce the potato 2-3 times with a fork.
4. Rub oil all over the potatoes.
5. Rub salt all over the potatoes. We prefer coarse sea salt or pink himalayan salt.
6. Place the potatoes on a baking sheet and bake for about 45 minutes.
7. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
8. Serve with butter, cheese, chives, sour cream and all of your favorite toppings!
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