I bought some flank steak and was going to just salt, pepper and throw garlic on it but then I was inspired seeing my friend make dinner one evening. She was grating ginger into some soy sauce for a marinade. It smelled really good! Too bad she didn’t invite me for dinner. 🙂 I built on that idea, did a little research, then created an Asian-Inspired Marinade for my flank steak*. My kids ate this up! I was really shocked because my kids are not beef eaters.
(*This marinade works on other beef cuts, ribs, chicken, pork, fish, tofu etc..)
1/2 cup of low-sodium soy sauce
2 T of honey (or agave nectar)
a juice of 1 lime
1 T of olive oil
1 T of sesame oil
1 T of chopped garlic
1 T of chopped green onions
1 tsp of grated ginger (fresh)
1/2 tsp of black pepper
1-1/2 pounds of beef flank steak
Combine all the ingredients into a bowl.
Coat the steak with the marinade, cover and refrigerate for at least 3 hours (the longer the better!)
Grill for 7-8 minutes per side (for medium rare).
Serve with steamed broccoli with a touch of sesame oil or sautéed mushrooms for a delicious low-carb meal. So yummy! If you have any leftovers, this would be perfect as a steak salad for lunch the next day. Toss it with my Sesame Vinaigrette dressing.
I LOVE Nordstrom Cafe’s skirt steak with chimichurri sauce. What a wonderful guilt-free lunch or dinner to have after a hard day’s work of shopping. 🙂 It’s gluten-free and low-carb, too! It comes with roasted asparagus, carrots and potatoes. (I sub the potatoes for more asparagus). Every time I crave this delicious entree, I can’t just run over to Nordstrom. So I’ve decided I need to learn how to make the chimichurrisauce. Actually, it’s pretty simple, you just need a lot of herbs. Here’s my version:
1 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 tablespoons lime juice
1 cup chopped flat-leaf or Italian parsley
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
1 teaspoons kosher salt
1/4 teaspoon of black pepper
In a food processor, combine the olive oil, vinegar, lime juice, parsley, basil, cilantro, oregano, and garlic.
Pulse until well-blended.
Add salt and pepper and pulse again.
Serve this sauce on top of your grilled skirt steak or use as a marinate.