• +1 (424) 277-0928
  • Contact

    Let's Keep In Touch!X

    ADDRESSal@intrepidathletics.net
    232 California St.
    El Segundo, CA 90245

    LEAVE A COMMENT



    Sending your message. Please wait...

    Thanks for sending your message! We'll get back to you shortly.

    There was a problem sending your message. Please try again.

    Please complete all the fields in the form before sending.

BLOG

Olive Oil & Parsley Flank Steak

By avelyne | In Recipes | on July 24, 2011

photo courtesy of sleeploveeat.com

Typically when I grocery shop for my work week, I’ll buy whatever meat is on sale. Flank steak happened to be it.  So I picked up a few packages and headed home not entirely sure how to prepare or cook it.  Turns out, flank steak is super easy to cook and can be quite flavorful as well.  Because it comes from the abdominal muscles of the cow, it can be a bit on the tough side which is why it’s a good idea to marinate your flank steak.  After searching for recipes online, I came across one on sleeploveeat.com that appealed to me most (not to mention, I also had all of the ingredients on hand).  Simplicity, for me, is key.

Ingredients:

– 1/4 cup olive oil

– 2 T fresh lemon juice

– 2-3 T dried parsley flakes

– 2 t garlic powder

salt & pepper to taste

 

I differed from the original recipe slightly by combining all of the ingredients and pouring the mixture over the meat in a Ziploc bag and allowed it to marinate in the fridge for 4 hours.  I chose to pan fry the steak over medium-high heat at 6-8min per side for medium rare.  However, you can also throw the steak on the grill with medium high heat like in the original recipe.  Remove the meat from the pan and allow to rest for 5 minutes before slicing.  When slicing, cut across the grain of the meat.

 

07.24.2011 REST DAY

 

 

No Comments to "Olive Oil & Parsley Flank Steak"

Copyright @ Intrepid Athletics 2009-2016. All rights reserved.