What could be more quintessential than grilled meat and potatoes for Independence Day in the United States?! While there are more and more Americans choosing to be vegetarians and vegans (and yes, you are cool), there are still plenty of us carnivores. The farmers market this past weekend had beautiful fingerling potatoes, which are so easily cooked in a variety of fashions - steamed, roasted, grilled, etc. Serve with a little herbed butter and life is good. The potatoes pair wonderfully with a grilled steak, and one of our favorites is a marinated flank steak. Grill and slice it thin against the grain and serve over arugula - divine. Here is our go-to marinade for flank steak, which was given to me by a dear friend many years ago. Of all the marinade recipes we have, we almost always use this one for flank steak.
Steak Marinade
Ingredients
- 1/2 cup soy sauce
- 1/4 cup or more dry red wine
- 3 Tablespoons olive oil
- 2 Tablespoons Worcestershire sauce
- 1 large clove garlic, sliced
- 3 scallions, sliced (I found purple scallions at the farmers market)
- Generous pinch of celery seed (do not use celery salt)
- Juice of 1 large lemon
- 1 flank steak, scored on edges and across grain diagonally
Preparation
Mix all ingredients together and pour over flank steak. Marinate for 2-12 hours and turn steak halfway through marinade time. Remove flank steak from marinade and grill to desired doneness. Discard marinade. Be sure to let the flank steak rest for 5 minutes or so after removing from the grill, then slice thinly across the grain.
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