I’ve somehow managed to transition from a 20-something kid with all the time in the world to a fairly busy person, especially during the week. I’m married now, and between the house (a never-ending project), Teresa finishing her Master’s degree, work, and a semi-regular gym schedule, there are indeed nights when I feel like that person I never thought I would become: a responsible adult.
In that tiny space between arriving home from work and heading out to shop, go to the gym or take care of the thing (whatever the thing is on that night) it’s nice to be able to grill up a real meal in a matter of minutes. Not every night is appropriate for an hours-long ordeal such as French Onion Soup or Homemade Stock (both of which are worth the hours they take).
Despite my feelings about TV show style “20 minute meals,” I actually don’t mind cooking easy meals, as long as they consist of things that were born and bred to be cooked quickly. Grilled flank steak is one such meal.
Flank steak does well with a long marinating time. There are some excellent recipes for marinade out there, but this isn’t one of them. A bottle of Lawry’s Herb and Garlic marinade does the job quite nicely, to be honest. The meat picks up a delicious flavor overnight. That being said, making marinade isn’t difficult, and should be attempted. Weber’s Real Grilling, the book I keep mentioning lately, has some great tips and recipes for marinades.
Slice the meat very thinly, against the grain. It will be tender this way. Flank steak is naturally tougher than other beef, but slicing it this way keeps things nice and tender.
Yes, I will sneak goat cheese into everything I can!
I pulled the arugula and lettuce greens fresh from the garden for this salad, something I am getting more and more used to in this second year of growing my own vegetables and herbs. (more on that to come) It will be hard to go back to supermarket stuff in the winter. For now, though, it’s time to enjoy the garden.
Grilled Flank Steak Salad with Goat Cheese
- 2 flank steaks
- 1 bottle of Lawry’s Herb and Garlic Marinade (or other Italian marinade)
- Fresh salad greens
- 4 tbsp fresh goat cheese
- Salt and pepper
- Olive oil
- Overnight, place the steaks into a large zip-lock bag and add the marinade. Seal and wait 12 hours or more.
- Preheat and clean an outdoor grill.
- Place steaks on direct high heat, turning once, 4 minutes per side. If you’d like fancy cross-hatch marks, turn over each side twice, rotating 90 degrees each time. Do not overcook. Flank steak should be medium rare.
- Remove from grill and let rest for 10 minutes to let the juices settle before slicing against the grain into very thin slices.
- Place the sliced meat over fresh salad greens and crumble the goat cheese over the salad. Season with salt and pepper. You may also add extra virgin olive oil and / or balsamic vinegar dressing.
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