We are home, settled, and married!! More on our wedding later... it was the best weekend with so many details that I can't wait to share. But in the meantime, we are so happy to tuck into a cozy fall and winter of just relaxing and good food now that our wedding diets are a thing of the past. Halleluiah. We started off with this flank steak - admittedly, I went into the grocery store with a completely different plan, but they were on sale and looked amazing, so here we are - and it was delicious! Sweet and savory, light and satisfying. We ate it with some roasted broccolini, and it was just a great meal (and leftover lunch) as we ease into fall.
| Serves 4 Ingredients: 1.5 pound flank steak 1/4 cup balsamic vinegar 1/4 cup red wine 1/4 cup extra virgin olive oil 2 tablespoons coconut aminos (or soy sauce) 2 tablespoons dark brown sugar 1 garlic clove, finely chopped Coarsely chopped parsley | Combine the balsamic vinegar, red wine, EVOO, coconut aminos, garlic, and brown sugar in a bowl. Place in a ziploc or a bowl with the flank steak, and let marinade for a minimum of 5 hours, but overnight is preferable! When ready to cook, heat a grill pan (or a grill) to medium - high heat. In our grill pan, cooking for 5 minutes on each side, and then allowing it to rest for 10 minutes, made the perfect medium rare-medium steak. Slice thin, garnish with chopped parsley, and enjoy! |
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