Fast Fire Flank Steak recipe that will have all your guests asking for seconds and thirds.
Today I am teaming up with Balsam Hill to share how I celebrated Mother’s Day a little early this year with a favorite family recipe called, Fast Fire Flank Steak.
Sadly, both my mom and Ed’s mom are no longer living. This year we decided to remember our moms by celebrating picnic style along the lake shore, knowing that both our moms would have LOVED our house and the view of the water. It makes us sad that we didn’t live here while they were living, but if you believe like me that they could be right here with us, then they enjoyed our small alfresco gathering. :-)
Since we don’t need to buy Mother’s Day cards, gifts and flowers for them anymore, we do like to celebrate by fondly remembering them in a way they would have both enjoyed… sitting down to a delicious meal with a “fabulous vista” as my mom used to call a spot with a great view.
Both were excellent cooks, but enjoyed food so much more when they didn’t have to prepare and make it themselves. After years of having to come up with meal plans and figuring out “what to make for dinner” every night, getting it served to them was a real treat they looked forward to.
So, I decided we should invite friends of ours whose moms also are no longer living to enjoy dinner alfresco with us out on the classic picnic table in our lakefront yard where we could celebrate and share our fondest memories of each of our moms.
To make the meal worthy of our moms, I set the table with my stash of outdoor tableware, much of which was handed down from them. I added a set of Faux Bois Candle Holders in Rustic Oak and Miracle Flame LED Pillar Candles from Balsam Hill that look perfect with the classic picnic table to create a simple table setting of casual elegance. The Peach Blossom Candle Rings bring it all together in a colorful way that would make our moms smile.
For dinner, we served one of our favorite meals – Fast Fire Flank Steak. Recipe below.
What I love about this recipe for flank steak is that, not only is it delicious, but the prep work is done one day in advance so it can marinate. This give you more time to enjoy your guests on the day you serve it.
Since it goes on the grill, it also means less pans to have to wash after dinner.
While we waited for the flank steak to cook, we sat on the picnic table and toasted to our moms with a little bubbly.
A picnic style meal with a fancy touch.
Once the flank steak was done and sliced..
We ate before the sun began to set. To keep the white burlap table runner from blowing off the table, I secured it at each end of the table with white thumb tacks.
Whenever we make the flank steak recipe we always make more than we know we will need since the leftovers make delicious sandwiches for lunch the next day.
Once we ate dinner, we enjoyed more champagne and watched the sun set over the lake.
We sat outside as long as possible, but the evening was perfect and the flank steak, delicious!
Fast Fire Flank Steak Recipe
This Flank Steak is perfect to make for any occasion. It is a crowd pleaser.
Fast Fire Flank Steak
This recipe is a crowd pleaser that should be made at least a day in advance so it can marinate. Make enough to have leftovers...they are perfect for making sandwiches with.
If you don't have a container to marinate, use a large Ziplock bag to place the meat in to marinate. I find the longer it marinates, the better. Be sure to flip the meat a few times a day to make sure every inch of it gets marinated. I also think it tastes better when you really score the meat on both sides with a knife. This allows the marinade to get deep into the meat.
Ingredients
- 1-1/4 Pounds Trimmed Flank Steak
- 1-1/2 TBS brown sugar
- 1-1/2 TBS soy sauce
- 1 TBS medium dry sherry
- 1 TBS Asian sesame oil
- 2 TBS sesame seeds
- 2 tsp minced garlic
- 1 tsp ginger
- 2 scallions sliced 1/8" thick
- 1/4 tsp freshly ground pepper
- oil For brushing grill
- 6 scallions (will be used as garnish) tips cut off
Instructions
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Score flank steak with 1/8"cuts ( deep and apart) on both sides of flank steak.
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In a small bowl, whisk together brown sugar, soy sauce, sherry, sesame oil, sesame seeds, garlic, ginger, scallions and pepper.
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Marinade 24 hours or overnight.
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Grill for 3 minutes on each side for rare. Add more time to get meat to desired doneness.
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The steak tastes best when sliced very thinly. Place on serving dish and garnish with chopped grilled scallions.
Where to Find:
Faux Bois Candle Holders, Rustic Oak
7″ Miracle Flame LED Wax Pillar Candle
9″ Miracle Flame LED Wax Pillar Candle
Disclosure: I received products from Balsam Hill. All opinions are 100% my own.
Sewducky says
05/02/2018 at 9:52 amFor those keeping sugar minimal, is there a preferred brown sugar substitute you’d recommend, or is this a recipe you don’t recommend to modify to consider the sugar in the marinade a modest treat?
Diane Henkler says
05/02/2018 at 11:01 amHi – I have never made the recipe without the brown sugar, but I think it will be OK since there is not that much of it. You may want to add a little more Asian Sesame Oil. This is what I think really makes the meat taste so good. I like to marinate it for at least 24 hours so the meat really has time to take on the flavor. I am going to have the last of the leftovers that I made over the weekend in a salad for lunch today.
Nancy says
05/01/2018 at 12:07 pmYour post was so touching. It brought tears to my eyes. Thank you for sharing this lovely way to remember our dear mother’s.
Diane Henkler says
05/02/2018 at 11:21 amHi Nancy – I try to remember my mom and dad in many ways. They were the best and I miss them each and every day.
Katy Beacher says
05/01/2018 at 11:46 amI love your hair, too. Thank you for sharing your picnic by the lake. The table decor is beautiful.
I can’t wait until we have nice weather here in the northwest. The high temp is still in the 50s here.
Diane Henkler says
05/02/2018 at 11:25 amHi Katy – Thanks about my hair. I really am loving it. I hope your weather warms up so you can get out and enjoy life outdoors. The east coast is in a warm spell this week. We may hit 90 on tomorrow and Friday. It is not too bad since there is no humidity yet. Once July and August come and the heavy humidity kicks in, I will be envious of your northwest weather.
Diane says
05/01/2018 at 11:22 amHi Diane,
That recipe looks wonderful and I am wondering if you have a recipe for that broccoli salad?
So nice to remember all the Moms that are no longer with us. You have a special touch for
everything you do including that beautiful table. Happy Mothers day to you.
Diane Henkler says
05/02/2018 at 11:27 amHi Diane –
My friend Gail made the broccoli salad. I asked her for it and she texted me a photo of the recipe. I will send it to your email.
Diane says
05/03/2018 at 7:14 amThanks so much for the recipe Diane & Gail!
BTW I forgot to mention I love your hair.
Beth Fagundes says
05/01/2018 at 10:41 amI love your posts Diane! But I have to say what really got me this time was your picture. Your hair is fabulous! I am a little obsessed with women who go au natural with their beautiful hair as I am on the verge of making the leap myself. You look beautiful and I am so blessed to see your photo. Thank you for another positive reinforcement that this decision is a good one and I can just do it!
chantal says
05/01/2018 at 9:28 amHello. That recipe looks delicious. I will print a copy for my husband, the BBQ chef!
By the way, we love the light granola recipe you published a few weeks ago! We sprinkle it on yogourt and on top of other cereals. It adds a nice cinnamon flavour.
Thanks.