Whether you’re cooking for a crowd or meal-prepping for the week, this budget-friendly flank steak is a quick and easy way to please. Since we don’t have a grilling space, this recipe uses an electric griddle. You could easily grill the meat or cook in a cast iron skillet if you don’t have an electric griddle.
I serve this with a homemade Tzatziki sauce and air fryer asparagus, but a short cut is to purchase Cedar’s Tzatziki Cucumber and Garlic Dip, and add diced red onion. Thin with a little bit of water if needed.
Tzatziki sauce
- 1 cup plain greek yogurt, 1 tbsp lemon juice, 1/2 cup grated cucumber, 1/2 diced red onion, 1 tsp cumin, 1/2 tsp garlic powder – Mix well!
Marinated Flank Steak
- October 12, 2020
- 4-6
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Ingredients
- 1.5-2 lbs flank steak
- 1/3 cup low sodium soy sauce
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 1/4 cup red wine vinegar
- 2 tbsp lemon juice
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard, course ground
- 1 tbsp minced garlic
- 1 tsp ground black pepper
- 1/2 tsp salt
Directions
- Step 1
- Whisk all the ingredients (except the flank steak) together in a medium bowl to make a marinade.
- Step 2
- Add flank steak to a ziplock bag and pour marinade over steak. Refrigerate for at least 8 hours, overnight if possible.
- Step 3
- Bring steak to room temperature before cooking.
- Step 4
- Prepare electric griddle to high heat. Cook to desired temperature – recommend medium rare, 145°F.
- Step 5
- Let rest on carving board for 5 minutes prior to slicing thinly. Serve with Tzatziki sauce.
