Kids love it: it tastes like meat candy. They also love it because if they help me make it, they get to measure and pour and add a pinch of this and a glugg of that. Anything that feels like a science experiment, eh?

I love to make it because it is easy and can be prepared hours in advance. Last time I had guests over, I served this. I thought I made too much, but alas at the end of the night I realized all had been adequately inhaled: and the kids were first in line.

Grilling season is here; get your game on (love those puns):

Soy Balsamic Flank Steak
1 bunch thyme
1 bunch oregano
1/3 cup soy sauce
1/3 cup balsamic vinegar
3 T olive oil
10 cloves garlic, chopped/minced
3 T brown sugar
1 inch ginger, sliced
Pinch red pepper flakes
1 bottle beer (amber/dark)
2 flanks (approximately enough to feed eight)

Ask munchkins to pour and measure marinade: place all ingredients plus steaks in large ziploc bag. Marinate 8-24 hours in fridge; let sit at room temp for 20 minutes, then grill on very hot/high—approximately 4-8 minutes a side (depending on desired doneness). Let sit a few minutes, slice on angle, serve.

Very important note: your grill must be as high as possible to transpose this steak into slices of candy. If your grill is anything less than its hottest, it might end up on the tough side…

Ideas for what to serve on the side:
Grilled Parmesan & Lemon Asparagus from Kalyn’s Kitchen
Asian inspired Potato Salad from Brilynn’s Jumbo Empanadas
Brussel Sprouts with Bread Crumbs & Lemon from Food Blogga
Blue Cheese Coleslaw from Talk of Tomato files
Grilled Tomatoes from Talk of Tomato files

Don’t forget dessert:
Strawberry Rhubarb Crumble from Smitten Kitchen
Lime Mango Sorbet from Simply Recipes
Peach, Blueberry & Thyme cupcakes from Cupcake Bakeshop

This entry was posted on Tuesday, June 5th, 2007 at 2:24 pm and is filed under entrees, make ahead meals, talk of people. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.