Wednesday Night Flank Steak

Flank Steak for Blog.jpg

This “Wednesday night” Flank steak is a super easy dish that can be prepared ahead of time (like on a Sunday when you’re just hanging around the house) and then grilled a couple of days later which will actually give the meat time to break down a bit and become more tender.


!-2lb flank or skirt steak
1/3 cup chopped parsley
1 1/2 tablespoons of low sodium soy sauce
2 tablespoons of Worcestershire sauce
1/3 cup chopped spring onions
3 tablespoons of vegetable or olive oil
grated zest and juice of one lemon
1 teaspoon of black pepper
1 1/2 teaspoons salt
1 teaspoon of Italian seasoning or 1/2 teaspoon of oregano and 1/2 teaspoon of basil

Place the steak in a 9x13 dish and sprinkle the spring onions and parsley over the top. Wisk all other ingredients together in a bowl and pour over the meat. Cover with plastic wrap and keep in the fridge for 8 hours or up to two days. The longer the better!!
Preheat your grill to 350-400. Remove the steak and onion/parsley mix from the marinade and discard the remaining liquid. Grill the steak with the lid covered for about 6-8 minutes per side. Let your steak rest for five minutes or so before carving.

We like to have this meat served over a bed of greens and topped with crumbled goat cheese and avocado.

This is a quick and easy weeknight meal that only takes minutes to prepare but will be loved by all!

Barri Thompson