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Marinated Flank Steak with Warm Greek Potato Salad

Marinated Flank Steak – The 1990’s Steak Revolution
Growing up (before the 1990’s) I never heard of flank steak or saw it on a menu. You did see “London Broil”, a marinated steak that was cooked at a high temperature for a short period of time. It was typically created with flank steak, at that time a less expensive cut of meat. It was also made with Top Round or Sirloin Steak. The steaks being cooked at home and popular in restaurants were Sirloin, T-Bones and Porterhouses, massive thick cut steaks.
Then came the 1990’s…TV food shows with celebrity chefs, home cooks anxious to try their hand at creating restaurant style foods, and a new restaurant favorite – Marinated Flank Steak. This steak cut rose to fame and was no longer hidden under the name “London Broil”. Every restaurant had their own special marinade. Different types of acids were used in the marinade to help break down the steak’s membranes: vinegars, wine, citrus. Different flavorings were added: garlic, rosemary, ginger, onion, etc. There are an infinite number of marinades that have been created over the past thirty years.
Marinated flank steak was my Mother-In-Law’s favorite restaurant entrée. She tried them all. Being a young bride who loved watching those TV food shows in the 90’s and trying my hand at creating restaurant style food (and wanting to impress my Mother-In-Law), my sister shared a recipe, and I took a stab at Marinated Flank Steak. My Mother-In Law loved it; it was her absolute favorite!
So here is the recipe I would like to share with you. It’s the 2020’s now and Wagyu beef has showed up in our lives. This style of beef has amazing feather fat that creates steaks with bold beef flavors and “melt in the mouth” texture. I used Wagyu flank steak in my recipe, but it was always created prior with USDA Choice Flank Steak. So, whichever grade of beef you use, it will be delicious.
Marinating timing varies greatly in different recipes. Anything from overnight to just an hour or two. I prefer the shorter marinade time. The longer you marinade the deeper the flavors of the marinade absorb into the meat. I prefer the seared outside portion to burst with the marinade flavors and the interior to maintain a strong beefy flavor. The lesser the grade of beef you use the longer you will need to marinade it. It will need that time to help break down the beef and make it tender.
I am serving the Flank Steak with a Greek Potato Salad inspired by my upcoming food classes I will be taking in Greece this September (thanks to dear friends who invited me to join). I am looking forward to sharing some Mediterranean Style dishes in the future!
Course Main Course, Salad, Side Dish
Keyword Flank Steak, Greek, Potatoes
Servings 4 people

Ingredients

Marinated Flank Steak

  • 2 tablespoons Soy Sauce
  • 1 tablespoon Fresh Ginger minced
  • 1 tablespoon Lemon Zest
  • 2 teaspoons Olive Oil
  • 1 tablespoon Garlic minced
  • 1 teaspoon Black Pepper coarsely ground
  • 1 teaspoon Light Brown Sugar
  • 2 pounds Flank Steak

Warm Greek Potato Salad

    Salad:

    • 1 1/2- pounds Yukon Gold Potatoes
    • 1 tablespoon Kosher or Sea Salt
    • 3 cups Cherry Tomatoes
    • 1 English Cucumber halved, seeded and sliced
    • 1 cup Red Onion halved and sliced
    • 1 cup Kalamata Olives pitted (optional)

    Dressing:

    • 2 tablespoons White Wine Vinegar
    • 1 tablespoon Fresh Oregano chopped
    • ½ cup Olive Oil
    • Salt and Fresh Ground Pepper to taste

    Instructions

    Marinated Flank Steak

    • In a small bowl whisk themarinade ingredients together.  In ashallow bowl, large enough to lay the flank steak flat, cover the steak withthe marinade. Rub both sides of the steak with the marinade.  Cover and refrigerate for 2 hours (or as long as overnight).
    • Oil a clean hot grill (450-500degrees).  Grill each side of the steak for 4-5 minutes or until the internal temperature reaches 125 degrees for medium rare.  Remove from the grill and let rest for 10 minutes before slicing. Slice thin against the grain of the meat.  Serve.

    Warm Greek Potato Salad

      Salad:

      • Put potatoes in a large sauce pan and fill with cold water and add the salt.  Bring to a boil.  Reduce heat to low and simmer for 20 minutes or until potatoes are fork tender.  Rinse under cold water until they are cool enough to handle.  Remove skin and cut into 1-inch chunks.  Place in a large bowl.
      • Add the tomatoes, cucumbers red onion and Kalamata olives to the bowl. Toss with the dressing.  Serve.

      Dressing:

      • Add the white wine vinegar andthe fresh oregano to a small bowl. Slowly whisk in the olive oil to emulsify the dressing.  Gentle toss into the salad with the dressing.

      Notes

      Warm Greek Potato Salad
      An important technique to this salad is using the warm potatoes.  The warm potatoes absorb the dressing, bringing the salad together with harmonious flavors. You can serve it at room temperature or cold as well.