Summertime to me means sunshine, long days, time near the water, ice cream, and lots of meals on the grill. Grilling is our go-to way not only make meat, but often our entire meal, because it makes the process and clean-up so easy. In our house, we generally rotate with grilled chicken, salmon, and the occasional burgers or steaks. We also love to try new marinades and rubs to keep things interesting.
You may have noticed that I said we have the “occasional” burger or steaks. While they are completely delicious, it is a good idea to limit the amount of red meat in your diet to a couple of times a week because it often contains higher amounts of fats (particularly saturated fat). With that said however, there are certainly better options than others including choosing the leanest cuts that you can. These would include choices like sirloin rather than ribeye, 93/7 (percentage of lean meat to fat on the package) ground beef, venison, and flank steak.
Flank steak, and particularly this recipe, was introduced to me by my mother-in-law and it has now become my favorite marinade. Whether you use this recipe on flank steak, sirloins, or even chicken, it is sure to win over your crowd! As a side note, if you haven’t had flank steak before and are not sure where to buy it, Costco (and likely Sam’s) sell large cuts of it that are great for feeding the masses, but just ask your butcher at your local grocery store if you are having a hard time finding it.
If you are looking for inspiration of what to pair it with, we usually make grilled sweet potato fries (drizzled with olive oil and sprinkled with Ms. Dash all-purpose seasoning OR a mix of salt, pepper, smoked paprika, garlic powder, and cayenne pepper) or chips and grilled asparagus or wild rice and broccoli. Also, for maximum flavor, try to let the meat marinate overnight if possible. I hope you enjoy this recipe as much as we do, and that you are having a wonderful summer. Happy grilling!
Soy Honey Flank Steak
1-2 cuts of flank steak (or whichever meat you choose)
1-2 gallon freezer bags
3 tbsp. reduced-sodium soy sauce
2 tsp pepper
1 tsp ground mustard
1 tbsp. honey
2-3 scallions, chopped
1 tsp minced garlic (or 1-2 cloves if using fresh garlic, OR 2 tsp powdered garlic)
On a plate or flat pan, rub the pepper, mustard, and garlic evenly onto each side of the meat. Place the meat in the freezer bag and add the soy sauce, honey, and scallions and seal it. Flip the bag back and forth to spread the ingredients on both sides of the steak, then place in the fridge to marinate overnight.
**Once you have cooked the flank steak, cut into long strips going along the grain of the meat. Enjoy!
– LAUREN ORMSBEE, CHC, CEP