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Excuse me while I go cry myself to sleep.
I guess now that I haven’t had any sugar in the last week, I’m not craving anything per say, but let’s be honest: I’m a food blogger and part of my job is gawking at everyone else’s posts about sugar and desserts. And that is torture. I’ll be talking about the specifics of what I’m doing in the near future. I think deep down I’ll be happy with my eating plan once I start seeing results.
Ok, deep DEEP down.
So in the mean time, lets talk meat.
Currently, I’m drinking my body weight in water and finding every way possible to stomach all the protein found in the greater Portland area. I saw flank steak at the store on sale the other day and thought ‘why not’. Especially because I already had shrimp, salmon, chicken, chicken sausage and protein powder in my cart already. #truestory
I love a good piece of meat, especially right off the grill and this flank steak is no different. I loved how juicy and garlicy it was, plus it was really tender too….that’s what cutting across the grain will do to your meat! And, this recipe is made for all those people who think they can’t cook. This will change your mind! SO simple to do.
Here’s how you make it:This is a super simple marinade. All that’s included is: canola oil, garlic, Sprite, salt and pepper. That’s it!Grate the garlic into a large plastic bag with the rest of the ingredients. Add in the steak and move everything around to coat the meat.Remove as much of the air as possible and seal. Then place into some sort of container and refrigerate 4 hours to 24 hours. Once you’re ready to grill, remove from the fridge 30 minutes prior. Then preheat your grill over medium high heat and start grilling. Please excuse these underexposed photos. My kitchen is a dark hole October-March. Womp womp. If you do choose to grill indoors, be sure to have some hardcore ventilation because meat on a grill will create lots of sizzling and smoke. When we renovated our kitchen, we chose to install the KitchenAid 36″ Wall Mount 600 Series Canopy Hood. It’s seriously legit and it makes me look like an amazing cook because there never is smoke in my kitchen…even when I *cough cough* burn things occasionally. ANYWAYS, you want to grill your meat about 4 minutes per side for medium. Keep it on shorter or longer depending on preferred doneness. If you want to make a cross-hatch pattern on your meat, place in onto your hot grill diagonally and then rotate it after about 2 minutes 90 degrees to the left or right. Once your meat is done, remove it to a platter and cover with foil. Let it rest about 10 minutes and then slice it up!You can see pretty clearly in this photo which way the grain of the meat is going. Be sure to cut across that so your meat stays tender. Once it’s cut into strips, serve it how you like. We just had ours plain with a salad on the side. Very tasty, moist and juicy. I had to add a touch more salt to balance out the sweet but overall, it was flavor city!
Here’s the printable for this Flank Steak…be sure to give this a whirl this weekend! Enjoy, friends!
Grilled Flank Steak
- 1.5-2 lb flank steak
- 355 ml Sprite 1 bottle or 1 can
- 1/4 cup canola oil
- 2 cloves garlic grated
- salt & pepper to taste
- Place steak in large plastic bag with all ingredients for marinade. Seal bag to remove most of the air inside. Move steak around to coat in marinade. Place into a baking dish or onto a deep plate and refrigerate 4 hours to overnight.
- 30 minutes before grilling, remove from fridge.
- Preheat indoor grill to medium high heat. Place steak onto hot grill. Cook 4 minutes per side, or until cooked to desired doneness. Remove and cover with foil for 10 minutes to rest. Cut meat into thin slices across the grain and serve.