I use this recipe to flavor and tenderize flank steak, and other cuts of beef.
Increase ingredients for larger cuts of meat.
Â½ cup vegetable, canola, or olive oil
Â¼ cup sesame oil
Â½ cup balsamic vinegar
2 cloves garlic, mashed and chopped
2-3 sprigs of fresh Rosemary and Thyme finely chopped or 2 TB each of these dried herbs (Rub dried herbs to release oils.)
3 chopped green onions
1/8 tsp pepper
Mix together. Place flank steak in a plastic zip bag or sealed plastic container. Pour marinade over meat. Refrigerate and marinate at least 2 hours up to 24 hours. Grill about 7 minutes on each side. Thinly cut across the grain. Cutting in this way keeps the fibers short to avoid tough meat.
Marinate the meat the night before or in the morning before you start school. This is a quick dinner.
Par-boil small red or white potatoes about 20 minutes. Drain. Dump into a large bowl. Pour olive oil a little at a time coating potatoes. Sprinkle with salt, pepper, chopped parsley. Stir. Put each potato on grill the same time as steak. Turn to keep from burning.
Fix a salad in the morning for dinner.