Saturday, September 10, 2011

Flank Steak

I am now officially surrounded by meat lovers in my home. Taylor, who once was vegetarian, started up eating meat shortly after her celiac diagnosis. She was having trouble finding food when she was away from home that met both vegetarian and gluten free. So she gave up on that quest and is now just gluten free. My son and my husband, as I have mentioned several times, are major meat lovers. We have a beautiful young lady staying with our family until she ships out for the Air Force in January and she has been craving steak too! So it is meat and potatoes tonight. I will eat the potatoes thanks.
This recipe is easy and quick as long as you remember to make the marinade the night before. It is a great meal to make when you are in a time crunch.

1/4 cup braggs amino acids (or you can use soy for a less healthy version)
2 tablespoons water
3 cloves garlic, thinly sliced
1 tablespoon brown sugar
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon pepper
1 (1 pound) flank steak

In a large resealable plastic bag combine the first seven ingredients and mix well.
Add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade. Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness. Everyone except our boy loves it rare here. So here it is:

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