Dads Favorite Flank Steak Food

My dad taught me this one. Awesome for a quick dinner with boiled, mashed, or any other kind of potatoes and a salad (especially a nice garlicky Ceasar). Living in beef country, we buy steaks on sale (good cuts are sometimes marked down as cheap as or cheaper than ground beef), and wrap, bag, and freeze until we're ready to eat them. (Freezing also tenderizes them a bit, so even cheaper cuts are really gooood.) Slicing the steak and putting in the garlic is optional, but why would you omit it? It's sooooo goooood. You can also add pepper right before you do the salt, but we find it detracts from the garlic and beef and salt flavors.

Provided by ketchupqueen

Categories     Steak

Time 18m

Yield 1-10 serving(s)

Number Of Ingredients 3

• Ingredients

Nutrition Facts : Calories 44.7, Fat 0.1, Sodium 5.1, Carbohydrate 9.9, Fiber 0.6, Sugar 0.3, Protein 1.9

This recipe is one my father taught me. It is the simplest homemade marinade! Just 5 common ingredients! When used overnight, the soy sauce, Worcestershire sauce, and garlic make flank, skirt and sirloin steaks flavorful and, most importantly, tender for the grill! For more flavor, add Kosher salt and cracked black pepper to your steak while it cooks. Red wine vinegar or balsamic vinegar may be substituted for the red wine.

Provided by MLALAK

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 6

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.9 g, Fat 18.2 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 713.1 mg, Sugar 1.4 g