Fire Day Friday sneaked up on me once again. I had a flank steak but didn’t want to do fajitas again. I needed something fast and delicious.
But I had an ace up my sleeve. Instead of digging through a pile of magazines or flipping through cookbooks, I consulted Grilling.com on my phone and found a recipe for Quick Marinated Flank Steak with Packet Potatoes.
Fast, easy, and grilled…..just what I needed!
Quick Marinated Grilled Flank Steak
adapted from Grilling.com
1 flank steak
1/2 cup red wine vinegar (I substituted balsamic pomegranate vinegar)
1/4 cup soy sauce
5 cloves garlic, minced
1/4 cup flat leaf parsley, chopped
1 1/2 lb potatoes
4 cloves garlic, minced
2 Tbsp olive oil
2 Tbsp parsley, chopped
salt & pepper to taste
Score the flank steak (make 1/8th inch deep cuts in a criss cross pattern) and then put into a Glad zip top storage bag. Add the vinegar, soy sauce, garlic, and parsley. Let marinate for one hour. That might not sound fast, but for marinating times, that is like broadband compared to dial up.
Cut your potatoes into 1/2″ pieces (skin on) and toss in the garlic, oil, parsley and some salt & pepper. Divide onto two squares of aluminum foil. Form each square into an “envelope” by folding in half and folding up the other three sides.
Now preheat your grill to high.
I used 1 chimney (Weber 7416 Rapidfire Chimney Starter) full of Kingsford Competition briquettes in my charcoal grill (not my Big Green Eggs). I like the Comp because it burns hotter for grilling & searing. When I am cooking at lower temps (225f-350f), I use the original Kingsford.
Place the foil packets to the side (indirect) of the coal fire. If you are doing this on a gas grill, place them where they are not directly over a burner.
Grill the steak 4 minutes per side for medium rare (125f internal temp). If you want nice grid marks, turn the steak 90 degrees after 2 minutes. Go 5 minutes for medium.
How did I get such great grill marks? I cheated. I used GrillGrates (Hard Anodized GrillGrate Gift Kit). They work on gas grills and charcoal grills. They prevent the flare ups and also give kick butt sear marks. I’ve been using them for a few weeks and have been impressed.
Remove steak and let rest. Flip the potato packets and could another 10-15 minutes while the steak rests.
Slice the steak thinly across the grain (short side, not lengthwise). Carefully open the potato packets to avoid being burned by the escaping steam.
This steak was delicious and disappeared!
1) Kingsford Charcoal – They sent me to Kingsford University this year but Kingsford has meant “cookout” to me ever since I was a kid and my dad would be firing up the family grill. I am proud to be affiliated with them. I don’t get any kind of pay per post or anything like that. Just a great product.
2) Grill Grates – I received my set for free for testing. If they call asking for me to return the sample, I’m not answering my phone. Ya’ll didn’t see me. I didn’t post this. I was never here. These are not the droids you’re looking for.
Gotta love those acec up your sleeve! I use charcoal with a chimney starter too, but I didn’t know about the grill marks! It makes for a beautiful steak…must be tasty too if it disapeared!
Perfection as always Chris!
You’re a cooking machine.
Looks incredible, Chris! The steak is perfect!!
Diggin’ the anodized grill grates too… thinking that I must purchase one right now……
This looks delicious and I’m getting ready to go camping so will be grilling this verrrrrrrrry soon. Isn’t it amazing what you can do with a phone these days? BTW Chris? Chris who – your secret is safe with me.
I am one of the hosts of the Facebook– THE MARGARITA PARTY page. We are always looking for things to go with a margarita drink or margarita-anything recipes to share. 🙂
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