Marinated Flank Steak, from Shelli

I made marinated flank steak! Yum! We're actually having it tomorrow, but I assembled it today.

1/2 cup soy sauce
1/2 cup green onion, chopped
1/4 cup lime juice
1/4 cup brown sugar
1 tsp garlic, minced
1 can beer

Mix first five ingredients, then stir in beer. Pour over flank steak (mine was about 2 lbs, I think?). Marinate overnight. Can be frozen in marinade and then thawed for later enjoyment.

Grill or broil until medium (can't give you a time since I don't know how thick your steak is).

Slice on an angle against the grain.

Leftovers are great wrapped up in a tortilla!

Grilled Beef Salad w/Lemongrass Dressing, suggested by Heather

Grilled Beef Salad with Lemongrass Dressing Cooking Light, JULY 2004 (Actually it listed the recipe author as Martin Yan... wonder if it's the guy from Yan Can Cook - which was on PBS years ago)
Dressing:
1/2 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced shallots
1/4 cup fresh lime juice
2 tablespoons chopped green onions
2 tablespoons chile paste with garlic
1 1/2 tablespoons fish sauce
2 teaspoons sugar
2 teaspoons finely chopped peeled fresh lemongrass

Salad: 1 (1-pound) flank steak, trimmed
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
2 cups sliced iceberg lettuce
2 cups sliced napa (Chinese) cabbage
1/2 cup chopped tomato
1/2 cup thinly vertically sliced red onion

Prepare grill.
To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves.
To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.

Yield: 4 servings (serving size: 1 1/2 cups) NUTRITION PER SERVINGCALORIES 288(37% from fat); FAT 11.7g (sat 5g,mono 4.6g,poly 0.6g); PROTEIN 33g; CHOLESTEROL 76mg; CALCIUM 57mg; SODIUM 1020mg; FIBER 2.1g; IRON 3.9mg; CARBOHYDRATE 11.2gMy Changes: I didn't grill the steak, I broiled it, with kosher salt, fresh cracked pepper, and a little Worcestershire. I didn't use iceberg lettuce & napa cabbage - I used what I had: spring greens, baby lettuce, & arugula. Also, I forgot to get limes today and had to use a lemon instead. I thought it would make a difference, but it really didn't. I liked the tomato in it (Laab doesn't have that) -- it was a really nice break from the spice.

Soba-Edamame Salad with Flank Steak, suggested by Heather

Soba-Edamame Salad with Flank Steak
Cooking Light, JULY 2005

You can substitute whole wheat spaghetti for soba, if desired.

2 quarts water
12 ounces uncooked soba (buckwheat noodles)
2 cups frozen shelled edamame (green soybeans), thawed
2 cups thinly sliced Basic Grilled Flank Steak (about 8 ounces)
1 cup (2-inch) julienne-cut red bell pepper
1 cup shredded carrot
1 cup (1-inch) slices green onions
1/4 cup rice vinegar
2 tablespoons canola oil
1 tablespoon low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt

Bring 2 quarts water to a boil in a large saucepan. Add soba; cook 4 minutes. Add edamame; cook 2 minutes or until soba is done. Drain and rinse with cold water; drain. Place soba mixture in a large bowl. Add Basic Grilled Flank Steak, bell pepper, carrot, and onions; toss well to combine.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over soba mixture; toss gently to coat. Cover and chill.

Yield: 6 servings (serving size: 1 1/3 cups)

NUTRITION PER SERVING
CALORIES 389(25% from fat); FAT 10.8g (sat 1.6g,mono 4.2g,poly 2.4g); PROTEIN 22.8g; CHOLESTEROL 20mg; CALCIUM 60mg; SODIUM 417mg; FIBER 5.4g; IRON 4.5mg; CARBOHYDRATE 48.3g

My Notes:
I didn't do their flank steak - I just broiled a sirloin steak. I didn't read the recipe that carefully and did a 1 lb steak, but I don't think it was too much at all. I used the wrong noodles and they stuck together too much... maybe buckwheat noodles don't do that, but next time I will break up the noodles into maybe like 2" pieces before boiling them. I would also cut the green onions smaller than 1". I put more chili garlic sauce than a tsp, and that still was hardly noticeable. Next time I will try a combo of sesame oil and chili sesame oil instead of vegetable and add toasted sesame seeds if I have time. Also, the dressing was very light - I think you could up it by probably half and it would not at all be overwhelming.



Here's the flank steak directions:

1 (2-pound) flank steak, trimmed
2 teaspoons Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Place steak in an 11 x 7-inch baking dish. Sprinkle each side evenly with half of Worcestershire sauce, salt, and pepper; rub mixture into steak. Cover and refrigerate at least 20 minutes.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.

Yield: 8 servings (serving size: 3 ounces)

There are a bunch of recipes to use with this flank steak. If anyone plans on making a big steak and use it with a couple of different recipes, I can post. Here they are: