Grilled Flank Steak

flank and brussel sproutsMy last couple of posts have been about grilling and I’m keeping it going! It’s supposed to be beautiful out this weekend. So you know what that means. Fire up the grill! But this post is going to be more about a method rather than a recipe. And that’s how I cook a lot of times. I usually throw things together and most times, they end up tasting pretty good. I typically don’t follow recipes but just do my own thing in the kitchen. So this blog thing has been quite an adventure because I now have a little notebook where I write down my “recipes” and ratios and all that good stuff. Something I’ve never done before!

If you’re a stickler for following recipes, that’s okay too. But if you have a busy lifestyle like myself, sometimes it’s easiest to fly by the seat of your pants in the kitchen. Now, onto the main course.

Flank steak is a tasty cut of meat! We eat it pretty often in my house. And this is how I do it. I like to use a rub. We have a favorite here. But you can use whatever brand you like. Or, you can create your own spice rub. Need ideas?

  • Chili powder
  • Cumin
  • Garlic powder
  • Onion powder
  • Salt
  • Pepper
  • Paprika

flank steakTake a little bit of each of those spices and pour them into a little bowl. Mix them around and then liberally sprinkle onto your meat and rub it in. Want the flavor to penetrate? Wrap that piece of meat in plastic wrap. And wrap it up tight! Then put in your fridge until ready.

Another great suggestion for flank steak is teriyaki sauce. An awesome tip passed on to me from one of my neighbor’s was to place the meat in a large Ziploc bag, pour teriyaki sauce over, zip up and put in the freezer. That way when you’re letting it thaw out, it has all that time to penetrate and really flavor the meat. It’s a great tip and I do it all the time.

flank steak grilledNow to cook the flank steak. Make sure your grill is heated and please remember to take your meat out and let sit at room temperature for at least 30 minutes. A cold piece of meat on the grill isn’t a good thing. Cook on each side until your desired doneness. I don’t ever time how long I have the meat on each side for, but I press on the meat with my finger. If it’s firm with a little tiny bit of give, it’s about medium. We like it medium rare in this house so I take it off before it reaches that point. Place on a plate and cover loosely with foil. Let the meat rest for about 20 minutes. And then slice across the grain. If not, there’s no point in eating flank because it will be super tough and icky. ALWAYS make sure to cut across the grain. Don’t know what that means? Well, there’s these lines running through the meat. You don’t want to cut on those lines but across them. Pretty easy!

flank steak cutNow you know my method. So get out there and fire up that grill!



Grilled Romaine Hearts w/ Balsamic Dressing

grilled romaine 4It’s getting hot out! Well, at least here in my neck of the woods. Should hit the triple digits today. Know what that means? It means I DO NOT, and I repeat, I DO NOT, want to turn my oven on. Time to head outside to grill.

This recipe is great for a hot day, but I could eat it pretty much any time of year. If you’ve never had grilled salad before, try it out. It may sound strange but it’s oh so good! Really!

I like this salad best with balsamic dressing. If you don’t have time to make it yourself, there’s some really great store bought options out there. But I’ve included below a creamy balsamic dressing recipe that I found from Pinterest. It’s simply delightful. This salad is also great with just some extra virgin olive oil and red wine vinegar drizzled over the top. Your choice!

Grilled Romaine Hearts

3 romaine hearts, washed and cut in half lengthwise with the base slightly trimmed (you want the heart intact still)
Olive oil
Salt & pepper

grilled romaine

Washed and drizzled with olive oil

grilled romaine 2

Cooking the salad? Weird, but delicious

grilled romaine 3

Get some good grill marks

Preheat your BBQ to a medium heat. An indoor grill pan will work too. Drizzle your romaine hearts with olive oil and salt and pepper. Place romaine hearts on the grill and let cook for a few minutes, until they start to brown and wilt slightly. Flip over and do the same to the other side. Once cooked, place on a plate, drizzle with dressing and freshly grated parmesan.

grilled romaine 5

Dig in!

Balsamic Dressing (original recipe at My Life as a Mrs.)

(makes 1 2/3 cups of dressing)

4 cloves garlic, grated
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon sugar
2 teaspoons Morton’s Nature’s Seasoning (I didn’t have this so I omitted this ingredient)
1 1/2 teaspoons salt
1/2 cup balsamic vinegar
3/4 cup extra light olive oil

Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature’s Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking). Refrigerate until ready to use.


Get to Grillin’!

asparagusIt’s a little cold out for most people right now, but that doesn’t mean you can’t grill. I live in Southern California, so we can pretty much fire up the BBQ any time of year. However, sometimes I like to use my grill pan indoors, and for those of you experiencing a frigid winter, take this tip and grill inside!

Grilled asparagus. Super easy, super simple, and so flavorful. My kids are not partial to asparagus because of the after effects….if you know what I’m saying. But they ate this! And I definitely like asparagus prepared this way much better over steaming.

Grilled Asparagus
1 bunch of asparagus (the skinny kind), washed and trimmed
1- 2 tbsp. olive oil
Dash of salt
Dash of pepper
Parmesan cheese

Heat a grill pan (I used cast iron) on your stovetop over medium high heat. If using cast iron, they take a bit longer to heat up.

asparagus 2Sprinkle asparagus with olive oil and season with salt and pepper. When the grill pan is hot, add the asparagus. When the asparagus gets nice grill marks, turn over and cook the other side. I kind of just move mine around a bit on the pan to make sure the asparagus gets evenly cooked. I like my asparagus crisp tender so I didn’t cook mine long, maybe 5 minutes total. The skinny kind cook up much quicker. Transfer asparagus to a plate and sprinkle with parmesan cheese. *You can use a microplane hand grater to grate your cheese. If you don’t have one, you can use a box grater or the parmesan cheese in a container is fine too!

asparagus 3Have fun grilling indoors!