Fast Fire Flank Steak

This week we celebrated my mom’s 78th birthday – sorry, mom I had to tell!  You should be proud to be 78 and look so good!

Isn’t she a cutie!

Yes, I know, we look alike!

To celebrate I fixed her and my dad dinner – here’s the menu…

Fast Fire Flank Steak

Crash Hot Potatoes

Broccoli Salad

Garlic Knots

Orange Ice

Orange Poppyseed Cookies
The Fast Fire Flank Steak is this week’s Friday Favorite - it is a standard here at the Wilkes’ house.  If you ask any of the men at my house what their favorite dinner is – Flank Steak would be in the top two choices for all of them, if not the top choice.    Throw in some kind of potato and they are in heaven!  Being married to a boy from Idaho I am always looking for a new potato recipe to try.   The Crash Hot Potatoes is a recipe I found over at Pioneer Woman - an awesome blog I love.

Fortunately, Grandma likes it too!    It was a another hot day here in Portland so I made some cool, refreshing orange ice for dessert but did heat the house up to bake some orange poppyseed cookies- ice cream and cookies – yum!

The next time you have a BBQ give the Fast Fire Flank Steak a try – I think you’ll like it!

Fast Fire Flank Steak

LA Note:   This meat must be marinaded for at least 3 hours so plan ahead.  I marinade the meat in a large Ziploc baggie.

1 flank steak, about 1 1/4 lbs.

1 1/2 Tbsp. brown sugar

1 1/2 Tbsp. soy sauce

1 Tbsp. dry sherry

1 Tbsp. sesame oil

2 Tbsp. sesame seeds

2 Tbsp. minced garlic

1 tsp. minced fresh ginger

2 scallions, sliced 1/8 inch thick

1/4 tsp. green pepper (I usually don’t put this in)

oil for brushing

Score flank steak 1/8 inch deep on both sides at 1 inch intervals.  Mix all ingredients except oil for brushing together, pour over steak and rub into both sides.  Marinade at least 3 hours or overnight.  Remove from refrigerator 30 minutes before cooking.  Brush grill with oil.  Cook for 3 minutes each side for rare, 5 for medium, 7 for well done.  Thinly slice against the grain.