Garlicky Grilled Flank Steak

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Easy and tasty dish to make for a Memorial Day celebration! Stuff with garlic cloves, marinate for a few hours and toss on the grill.
It’s basically a meal in one dish. Add some bread and wine and you’re set for a lovely dinner!

Garlicky Grilled Flank Steak Salad

Garlicky Grilled Flank Steak

Ingredients

1 tsp. kosher salt – 1/2 tsp. kosher salt

1 tsp. pepper – 1/2 tsp. pepper

1 Cup Soy Sauce

1/4 Cup orange juice – 6 Tbs. orange juice

1 Flank Steak, trimmed of silver skin

12 garlic cloves thinly sliced

2 oranges sliced crosswise

2 – 8oz. pkgs. of frozen artichoke hearts

1/2 Cup of virgin olive oil  – 2 Tbs. olive oil

2 tsp. orange zest

2 Tbs. red wine vinegar

2 Qts. Mixed baby greens

2 Qts. Arugula

2 – 15 oz. cans of garbanzos, rinsed and drained well

8 thinly sliced green onions

1 Cup shaved parmesan cheese

Directions

In a small bowl whisk together the soy sauce, 6 Tbs. orange juice and 1 tsp. each of salt & pepper

On the flank steak, make deep slices about 3/4′ apart going across the grain of the meat but be careful to not cut all the way through – and leave a 1/4″ uncut edge around the steak.

Stuff the slits with garlic clove slices. Arrange half of the orange slices in a baking dish and place the steak – garlic side up – on the top. Place remaining orange slices on top of the steak and pour the soy orange marinade over the top.Cover the dish and chill for up to 24 hours – 3 hours minimum. Bring out of the fridge and let stand at room temp for 30 minutes before grilling.

Heat the grill to high. Skewer the artichoke hearts on metal skewers, brush with the 2 Tbs. of olive oil and sprinkle with a little salt and pepper.

Oil the grate. Remove the orange slices and place the steak with garlic side up on the grill, carefully turning it once. You will lose some garlic. For medium – rare, grill about 6 to 8 minutes total. Transfer to a cutting board, tent loosely with foil and let rest 5 minutes before carving and serving.

While the steak is resting, grill the artichokes, turning once until lightly browned. Remove from skewers an put on a plate.

Whisk together the remaining 1/2 tsp. of salt & pepper, 1/4 cup orange juice, 1/2 cup of olive oil, vinegar and orange zest in a bowl.

Toss the baby greens, arugula, garbanzos, green onions and parmesan in a large bowl with about half of the dressing. Thinly slice the steak diagonally across the grain.

Transfer the salad to a platter, top with steak and artichokes, drizzle with remaining dressing.

 

 

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