My daughter Tina is a very good cook. This is one of her go-to recipes. She marinates the meat the day ahead and then pulls it out of the fridge to grill on the day it will be served. It is really simple and very tasty. When you grill the meat, don't overcook it. Flank steak is a pretty tough cut and it will get tougher the longer you grill it. To serve,slice it across the grain into the thinnest slices you can manage. That will make the slices very tender.
Ingredients:
11/2 to 2 Lbs. flank steak
1/2 Cup vegetable oil
4 TBSP soy sauce
4 TBSP lemon juice
3 Cloves garlic, diced
4 TBSP thinly sliced green onions
2 tsps Lawry's seasoned salt
1/2 tsps pepper
Preparation:
24 hours before serving, combine all of the marinade ingredients in a mixing bowl and mix together well. Put flank steak into a large sealable plastic bag. Pour marinade over the meat. Seal the bag and shake gently to cover all of the surfaces of the meat. Refrigerate until ready to cook. Grill over medium high heat. Baste with remaining marinade. It only takes a few minutes per side to cook. Remove from grill. Let rest for 5 minutes and slice thinly. Goes well with fresh sweet corn and some sliced tomatoes from your local farmer's market.
The original recipe actually called for celery salt. But, if you don't have that on hand, the Lawry's works well as a substitute. I also prefer Jane's Crazy Mixed up Pepper to plain black pepper for this particular recipe. :)
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