Unless you’re a die-hard vegetarian, there’s no reason that you can’t enjoy a nice juicy piece of red – full of awesome protein – meat. The diet I subscribe to is variety. Variety of good solid healthy things of a natural and organic goodness. This particular recipe is one that I’ve come across and it’s not only tasty, it’s plain great. Especially when you add quartered roasted red potatoes on the side. A tantalizing meat and potatoes type of meal.
It’s making my guitar sing just thinking about it…
- 1 – lb of flank steak
- 2 medium red onions, sliced into 1/2 inch thick slices
- 3 cloves of garlic
- 2/3 – cup of balsamic vinegar
- 1 1/2 – tbsp of olive oil
- 2 – tbsp of black currant jam
- 3/4 – tsp of salt
- 1/4 – tsp of cayenne pepper
- 1/4 – tsp of rosemary crumbled
- 2 medium red potatoes
Grab your favorite style of Glad Freezer type plastic bag and then stuff the onions, garlic, vinegar, salt, and cayenne pepper into it. Squeeze out the air that has found it’s way into the bag and zip it up to seal it. Knead the mixture in the bag until it gets mixed up on itself. Take a nice sharp knife and score the flank steak about 1/8 of an inch in a diamond style pattern on both sides of that lovely meat. Reopen your marinade bag and shove the meat in with that mixture, remove the air again and seal it back up. Put into the fridge for a minimum of a half hour – a full three hours or more would be better.
Fire up your broiler, setting your rack about 6″ from the heat. Place a sheet of aluminum foil on a broiler pan. Then get those formerly red onions out of the bag and arrange them for a suntan in the broiler on the broiler pan. Best to use a slotted spoon so that it’s mostly the onion and not the juice. Cut the red potatoes into quarters. Then dip a finger into the olive oil and coat the open potato parts with it. Arrange the potatoes on the foil as well. Then sprinkle the rosemary on them. Next pull the flank steak out of the bag and arrange it on the broiler pan next to the potatoes and onions. Throw that bad boy in the oven and broil the onions for about 5 minutes a side. The steak should be 5 to 6 minutes a side for rare and 8 minutes for medium. Let those potatoes golden up.
Transfer the steak to a cutting board and give it a chance to rest from the heat for about 10 minutes. Once it’s gotten over the heat stroke it’s time to use a sharp knife to slice that flank into thin slices. Go against the grain and use a slight angle. Place the sliced flank steak pieces on warmed plates. Now is a good time to also add some of the red onions and potatoes to the plate as well. Proceed to spoon any leftover juices from the broiler pan over the meat and potatoes.
Garnish with a little Italian Bread, cue the screaming guitars and slam! You’ve got a great hearty meal for 4 of your healthy friends.
Prep Time: 10 minutes. Total Cook Time: 10 minutes or less. Marinating Time: 30 minutes to several hours.
* Organic ingredients are best. This means finding a meat source that hasn’t been treated with hormones and preferably has been grass fed. Veggies and potatoes are easier to find organic, and hopefully you’ve got a local grower that you can get them from. Fresh spices are ideal, heck grow ’em yourself and you’ll know if you’ve done it organically.