Can you believe today is the last day of May? This year is flying by!
I don’t know if its the crummy weather this week or what but I have been feeling really tired lately. So tired, in fact, that I was too lazy for anything other than cereal last night for dinner and I fell asleep on the couch at 8:30. Yep, I’m a party animal.
Side note – have you tried this new cereal, Honey Nut Cheerios Medley Crunch? It tastes like a combination of Honey Bunches of Oats and obviously Honey Nut Cheerios. Very good!
Cooking Scrapbook Recipe
Last weekend, Dave and I grilled flank steak on the grill using a favorite family recipe for the marinade, which I included in my mom’s cooking scrapbook.
I’m sure this marinade would work well on just about any cut of steak or perhaps another type of meat, but I just love the way this tastes using the flank steak.
Mexican Flank Steak
2 lb flank steak
1/2 cup olive oil
2 tbls vinegar
1 1/2 tsp salt
1/8 tsp Tabasco sauce (or more to taste)
1 tsp oregano
1 tsp chili powder
1 garlic clove, minced
1. Combine all ingredients (except steak) into a ziplog bag. (I used a bowl to help keep the bag open.)
2. Add flank steak and make sure the marinade gets evenly distributed over the entire steak. Let marinade for about 2 hours on the counter to bring the meat to room temperature.
3. Cook on the grill until meat is at desired ‘doneness’. Let steak rest for about 10-15 minutes before slicing on a diagonal.
- I recommend the steak to be cut at a sharper angle than what the above picture shows. This was my first time slicing it since my dad wasn’t here to do it for me. 😉
- After only 2 hours of marinating, the steak is chocked full of flavor. According to my mom, I would highly suggest not letting it marinade overnight as the flavor ends up almost too powerful.
Hope you have a wonderful Friday!