Imagine taking a bite of a perfectly seasoned steak with so much flavor that you never want to stop chewing. Well, now take a sauce that is so good you will mistake it for your new favorite drink. Combine both the sauce and the steak and you have a perfect dinner. Throw in some veggies and starch of choice and you can once again thank me later for this moving up the list of being one of the best dishes. It’s so good that you can impress anyone and everyone, go ahead it’s a lock-in dinner for impressing that first date! I would even say that you could impress the kids and get them off the mac and cheese train they have been eating for the past month. I know, it’s that good! Don’t think so? Try it and I’ll take the apology when you’re licking your plate!
For the most part, this meal is a very simple meal that you can cook in a short amount of time as long as you do the necessary part of marinading the meat ahead of time. The good news is when you run out of sauce it is a simple sauce that you can recreate. I also used the meat the next morning for steak and eggs and again that night for street tacos. Let the food spirit move you and see what you can come up with for leftover options.
Side Note: I paired this with stacked garlic butter potatoes, fried zucchini, and oven-roasted tomatoes.
This meat needs to be marinated for at least 24 hours to break down how tough the cut is. Plus you want it to go as deep as possible! Prep time besides the marinade is about 30 mins.
Ingredients
-
Flank Steak Marinade
- Bordelaise Sauce
- Potato Stacks
- Fried Zucchini
- Roasted Tomatoes
Instructions
-
Flank Steak
- Combine all ingredients in gallon bag and place in the fridge for 23 hours, remove an hour before cooking and allow to bring up to room temp
- Remove from marinade and pat dry. Discard the marinade and place the steak on a roasting rack
- Place rack on sheet pan and place in cold oven as close to broil element without allowing meat to touch element
- Set oven to broil and cook for 10-12 minutes for rare, cook longer if desired however you are going to want some pink on this one its just that good
- When steak reaches desired temp remove from oven and let rest for 5 mins. Once rested cut into thin slices and serve with sauce drizzled over. Bordelaise Sauce
- Melt butter in med-high heat, add onions, and cook till soften and aromatic. Make sure not to brown. Add garlic and cook till aromatic. Once again adjust heat to make sure you don't brown or burn
- Mix in flour. Once the flour is combined stir in the rest of the ingredients. Bring to boil and simmer for at least 15 mins until the desired sauce consistency is reached. Season with salt and pepper to taste. Potato Stacks
- Pre-heat oven to 375 degrees
- Cut russets into 1/8" thick slices. Place in ice water to keep from changing color
- Mix butter, thyme, oregano, and garlic together.
- Stack potato slices in muffin pans, cover with butter mixture, and add a pinch of salt and pepper to top
- Cook in the oven until the top is golden brown and the middle of the stack is tender. This should be around 30-40 mins
- Remove and serve Fried Zucchini
- Pre-heat skilled and oil over med-high heat
- Dredge zucchini sticks in scrambled egg and then into bread crumbs making sure a good layer of bread crumbs stick to the zucchini. Place in hot oil and brown all sides until zucchini starts to turn tender.
- Place cooked zucchini on a cooling rack or towel to allow oil to drain off. Serve while hot! Roasted Tomatoes
- Pre-Heat Oven to 450
- Slice tomatoes to desired thickness, place foil-covered cooking sheet.
- Drizzle with olive oil and sprinkle with garlic herbs and salt and pepper
- Place in oven and roast till start to soften. Make sure you don't put them in too long or they will turn to mush. 10-20 minutes should be perfect.
Notes
Marinade and sauce could be used for a regular grilled steak as well.