Soy and Honey Marinated Flank Steak

I bought a BBQ recently and this was the first thing I made on it! I really enjoy flank steak- it's inexpensive, quick to prepare and you can use it on anything (steaks, fajitas, sandwiches, etc).

I found this recipe on a tried and true food blogging website, For The Love of Cooking. Anytime I'm looking for a recipe for something specific, I always go there first. Her food is easy and always delicious.

Soy and Honey Marinated Flank Steak

Adapted from For The Love of Cooking

Ingredients

1 lb flank steak

2 tbsp + 2 tsp soy sauce

2 tbsp + 2 tsp olive oil

2 tbsp honey

2 tbsp red wine vinegar

2 cloves garlic, minced

Salt and pepper

Directions

Combine all ingredients for the marinade into a large zip lock bag, add steak. Let steak sit in the marinade for 2 to 24 hours.

When ready to cook, remove the steak from the fridge for 30 minutes to come to room temperature. If you're grilling, cook over medium-high heat for 5 minutes or so on each side (I like medium well, so do less if you like more pink). If you're using a grill pan, it's roughly about the same amount of time. Let rest for 10 minutes before cutting so the juices redistribute. Enjoy!

Salisbury Steak with Egg Noodles

This recipe may sound weird and kind of something like your grandma used to make... that's exactly why I decided to make it. For some reason, I feel like we had Salisbury steak when I was little. I haven't confirmed this with my Gram, but it was still yummy and really easy.

Salisbury Steak with Egg Noodles

Adapted from Food Network Magazine

Ingredients

1 lb ground beef

1 egg, lightly beaten

1/4 onion, finely chopped

7 saltine crackers, finely crushed

1 tsp minced sage

Salt

Pepper

3 tbsp butter

8 oz sliced mushrooms

2 tsp Worcestershire sauce

3 tbsp flour

1-2 tbsp chopped fresh parsley

Buttered egg noodles

Directions

Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 tsp salt, and few grinds of pepper in a bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.

Heat 1 tbsp butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.

Add 1 tbsp butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce , salt and more pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2 1/2 c hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tbsp butter.

Return the patties to the skillet. Simmer until the sauce thickens and the patties are cooked through. Sprinkle with parsley and season with more salt and pepper as needed. Serve with egg noodles, if desired.

Steak Spinach Salad with Sour Cream Potatoes

Umm... this is freakin fantastic! While I was eating it for lunch today, I was mentally patting myself on the back (maybe physically too, but only Dixie knows and she's not talking). You HAVE to make this. If you have a steak loving person in your house, they will worship the ground you walk on for it!

I got this recipe from my Food Network Magazine in a section where they were trying to lighten up comfort food dishes. This was a lightened up version of Steak and Potatoes. SO GOOD! The recipe is written to do on the grill and I'll write it that way first. On the bottom of the post, I'll write how I did it since I don't have a grill... yet.

Steak Spinach Salad with Sour Cream Potatoes

Adapted from Food Network Magazine

Ingredients

2 medium russet potatoes (or whatever potatoes you have)

3 tbsp olive oil

1/2 c sour cream

2 tbsp buttermilk (I never have buttermilk so I used regular milk. Take that!)

1/4 c chopped fresh chives

Juice of 1/2 lemon

Salt and pepper

1 3/4 lb boneless sirloin steak (I had top round london broil)

1 red onion, sliced into thick rings

6 oz baby spinach

2-3 tbsp steak sauce

Directions

Preheat oven to 400 degrees. Pierce potatoes with a fork and brush with olive oil. Bake on oven rack for 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives, lemon juice, salt and pepper. Stir in the potatoes.

Meanwhile, preheat the grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4-5 minutes more for medium rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest (the steak should rest for 15 minutes).

Roughly chop the onion rings and toss with the steak sauce, spinach, a bit of olive oil and salt and pepper in a bowl. Thinly slice the steak. Divide the salad mix, steak and potatoes among your plates and enjoy!

**Non-grilling method: Turn oven on to 400 degrees. Get a cast-iron pan screaming hot, like almost smoking. Put olive oil, salt and pepper on the steak and throw it in the pan. Let it caramelize on one side and flip. At that point, put the cast-iron pan in the oven and let cook for about 20 minutes for medium rare. For the onions, chop them into desired slices and caramelize in a skillet with a bit of olive oil for 20 minutes while the steak cooks.