Joyce's Flank Steak

 I shared this recipe two years ago, but as the weather warms up and I'm dreaming of crisp salads with delicious steak I thought I'd reshare this recipe.  It's definitely going on our meal plan for next week and my mouth is already watering just thinking about it. 

... and prepped everything the same day.  

YOU GUYS!!! It was just as great as I remembered and all of my kids gobbled it up.  I served it with mashed potatoes, but honestly, my favorite way to eat it is cold out of the fridge the next day.

Here's What You'll Need...

- 1 small onion, diced

- 1 clove garlic, minced

- 1/3 c lemon juice (or dry white wine)

- 1/4 cup soy sauce

- 2 tablespoons honey

- 1 tablespoon olive oil

- 1 teaspoon Worcestershire sauce

- 1/4 teaspoon ginger (dried is fine)

- 1/4 teaspoon pepper

- 1/2 teaspoon salt

- 2 lbs flank steak

What You'll Do...

Step 1) Combine all the marinade ingredients, mix it well in a shallow dish with a lid.

Step 2) Place the steak on a cutting board and pierce a LOT on both sides with a fork

Step 3) Place the steak in the refrigerate and every once in a while repierce, flip and baste the meat (24 hours is preferable... I did 36 and it was great!)

Step 4) Drain the steak and place on a lightly greased broiler pan about 6" from the heat.  Broil on high 6-8 minutes on each side.  

Step 5) Remove the steak from the broiler pan and place it in foil.  Lightly wrap and let it rest for 5 or so minutes.

Step 6) Slice VERY thinly, across the grain and serve

This really couldn't be easier and I love that I can prep it well in advance.  This is going in our Fall rotation and I hope it goes in yours as well!  If you make it I'd love to hear what you think!

HAPPY Thursday, friends!!!