One of my family’s Christmas and special occasion traditions is a delicious flank steak for dinner, cooked rare on the barbeque. Now that my folks don’t have a barbeque any longer, I don’t know exactly how we are going to duplicate this dish. I suppose it could be done on the Sanyo indoor grill I have, or even on a large sized George Foreman, but I have to admit that cooking over the flames just adds…something.  Anyway, this recipe card has two marinades for flank steak on it. Normally, I would marinate a flank steak for 24 hours before cooking.

The top recipe notes “turn a couple times a day” which I would expand to say turn it several times during the 24 hours you are marinating it before cooking. Second, if you have never scored a cut of meat before, you make shallow cuts about 1/8″ deep in a diamond pattern across the whole steak. This will allow the marinade to penetrate the meat. Once you mix up the marinade, place it into a resealable plastic bag large enough for the meat to fit into and be covered with the liquid. To prevent spills/leaks, place that into a large dish (like a casserole or Tupperware), and then put the whole thing into your refrigerator.

Both cuts of meat can be cooked on the grill to the desired done-ness.

Flank Steak

1 flank steak – score

1/2 cup soy sauce

1 tsp thyme

1 tsp pepper

Just turn a couple times a day

Flank Steak Islandia

1 flank steak – unscored

1 tsp freshly grated lemon peel

1/4 c freshly squeezed lemon juice

1/4 cup salad oil

1/4 cup soy sauce

1 tsp fresh ground ginger

1 clove garlic minced

1 tsp brown sugar

Lemon wedges